Rich, flavorsome, chewy, a bit greasy and spicy. All in one “Cha muc” bite.

“Cha muc” (deep fried squid cake) is a famous specialty of Halong.

The key for delivering a tasty piece of “cha muc” lies in one word, “hand-made”. The best squid cakes must be chosen from the fresh squid meat, then grinded in a traditional stone mortal and a wooden pestle and well-seasoned with some savory condiments such as as salt, pepper, onion, garlic, fish sauce, honey, until everything turns into a white smooth thick paste. The deep-frying process requires extreme attention because one overcooked moment can ruin the original flavor of the squid as well as the pleasant yellow color of the cake.

The squid cake is often served with “xoi” (sticky rice) to reduce the strong impression of fried food.

You can randomly find a place selling this rounded delicious pie (maybe “xoi” included) everywhere around Halong Bay, from a cart wandering in the street, to a kiosk in the seafood market or a “cha muc” eatery near the neighborhood. Although “cha muc” is usually considered a street-food snack, it is so popular that many luxury cruises and hotels in Halong Bay even add “cha muc” into their menu as one of the main dish.