Halong Squid Ball – one of the most popular specialties of Quang Ninh has been named in the list of the top 50 recipes of Vietnam, according to the evaluation standard of Vietnamese specialties issued by the Vietnam Guinness Book of Records.
According to a survey’s results in 2012 of the Center for Agricultural Development and Research (under the Vietnam Agricultural Science Institute) in Halong city, this traditional dish was discovered in 1946 and was firstly made by Tai Le- a famous chief who served the domestic and international visitors in Hon Gai (during the French colonial period). Hoai Phuong-one of the 3 most well-known squid ball makers in Halong city, is the one who was taught by Tai Le since 1946 and is now still keeping his old mortar.
It is very scrupulous to “operate” the squid, too. We need to omit the bowel and the vesicle, remove all the skin. We should keep the fin on the two sides of the squids because this part would create the crunchy taste after cooked. Then, wash them with the water and slice them into pieces.To date, Hoai Phuong has over 100 year experience in making squid ball. The owner – Mr. Dang Manh Hiep shared that to be a professional squid ball maker, you must be clever, meticulous, and hardworking. The very first step to make a nice dish of squid ball is selecting the squids. We should choose the squid with fresh and thick carapace on the back with a weight of around 0.8 to 2.0kg.