Hand-ground chaû möcï , a spe­cial­ity of Haï Long


Viet Nam News - - LIFE&STYLE -

and vis­i­tors, and busi­ness boomed.

The dish wasn’t born over night though, the cou­ple tried var­i­ous recipes up to 1946, when it fi­nally reached per­fec­tion.

In 1954, the cou­ple handed the restau­rant down to their sons, who be­gan sell­ing squid cakes in Haï Long Mar­ket. Their food was a best seller in the mar­ket for al­most 25 years, be­fore one of the sons died.

The re­main­ing son Taøi Khang had an­other go at the job in 1982, “This time he made the squid cakes more sweet and crispy com­pared with his par­ents recipe,” said Möøng.

When Khang died in 1994, his chil­dren con­tin­ued to make squid cakes, right up to the present day. Khang’s busi­ness Hoaøi Phöông is one of the big­gest squid cakes sup­pli­ers in the city.

In 1993, Hoøn Gai Town had its name changed to Haï Long City. Since then the dish has been known as chaû möïc Haï Long.

Nguyeãn Thu Ngaø, a vis­i­tor from the north­ern prov­ince of Cao Baèng, said her fam­ily loves squid cakes, es­pe­cially from Hoaøi Phöông.

“The hand-made squid cakes here is crispy and de­li­cious. We of­ten eat the dish with xoâi (white sticky rice) or baùnh cuoán (steamed rice rolls) dipped into fish sauce from Quaûng Ninh. It’s very nice!” said Ngaø.

She said that some­times she tries to make squid cakes at home, but she can’t make it in the same way, be­cause in her home prov­ince of Cao Baèng there is only frozen squid avail­able.

“I have to or­der the dish from Haï Long and have it shipped to me once a month,” she said.

Herbal­ist Traàn Vaên Vinh from the Quaûng Ninh Cen­tre of Tra­di­tional Medicine noted that fresh squid con­tains pro­tein, fat, iron, zinc, and mag­ne­sium, mak­ing it a healthy choice to put on the din­ner ta­ble.

“The nu­tri­ents in squid help to pro­mote a strong im­mune sys­tem,” said Vinh, “par­tic­u­larly with re­gard to clear­ing the body of ra­di­a­tion. Many ail­ments are treated us­ing medicine made from squid.”

The pres­ence of omega 3 in squid helps to re­duce the chance of heart dis­ease and low­ers blood pres­sure. Healthy fatty acids in omega 3 can also help to im­prove mus­cle, eye and brain health. It is also fre­quently rec­om­mended to be con­sumed by preg­nant women.

He warned how­ever that those faced with heavy gout al­i­ment should not eat seafood, in­clud­ing squid, due to the heavy pres­ence of pro­tein in it. — VNS

Money maker: Yel­low grinded chaû möïc mon­ngonquangn­inh.com was voted one of the coun­try’s top 10 tasti­est dishes by Asian Record. — Pho­tos

De­li­cious: Chaû möïc is a must-try dish in Haï Long City.

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