Sweet squid is delicious… right down to the bone.

It seems that the seasons on land and at sea are in sync. After January, February brings with it gentle southerly winds blowing in from the sea. At the bottom, the water is still cold, but schools of squid have already begun to rise to the warmer water layer, feeding on the plankton carried by the river out to sea.

This is the season for squid in Sa Huynh fishing village ( Quang Ngai province). They start their boats and sail less than a nautical mile from the shore, then drift, searching for squid and scooping them up with long-handled nets. Young fishermen can scoop up almost half a kilogram of squid at a time. The squid, freshly caught, have shiny skin, shimmering with tiny pale purple spots. Besides this method, fishermen also catch squid using drag nets, a type of net with two layers: the upper layer has a wide mesh for catching fish, and the lower layer has a very small mesh for catching squid. This net yields a higher catch, but the squid don't look as appetizing because they are dragged a long distance before being dumped onto the boat.

Steamed squid with ginger

PHOTO: TRAN CAO DUYEN

Fishermen explain the name "foam squid" in a very simple way. When scooped up, the squid startle, spewing out a layer of white liquid that spreads across the surface of the sea, hence the name "foam squid." Some also believe that these small squid float like water hyacinth, hence the name. Foam squid are tiny, only slightly larger than the tip of a chopstick, but when served on a plate, they are irresistibly delicious. A friend of mine once jokingly messaged me: "Today we have foam squid. Warning: This dish is likely to leave you craving more."

Locals in coastal villages often buy squid directly from the shore. It's difficult to say the exact price because it can vary depending on the relationship: neighborhood prices, prices for relatives, prices for friends. But generally, for just 50,000 VND, you can have a delicious meal of squid with sweet rice crackers that will make all your worries disappear.

Squid simmered in a light broth, with added onions and cilantro for aroma.

PHOTO: TRAN CAO DUYEN

If someone asks what the best dish is made with sea cucumber, people in my hometown usually just laugh and say that every dish is delicious, it's hard to rank them. Everyone has their own taste, and everyone has their own "ultimate version," whether it's incredibly delicious, mouthwatering, or heavenly... In short, sea cucumber has a few familiar ways of preparation: grilled with salt and lime dip; stewed in a light broth and served with crispy fried rice paper; stir-fried with mustard greens and dipped in garlic fish sauce; or simmered in oil with fish sauce and pepper. As for my group, the dish with the most "divine" flavor is steamed sea cucumber with ginger wrapped in rice paper with fresh vegetables.

It was a February afternoon. The sunlight was a thin, golden hue, like slices of fresh ginger. This was the sunlight of the squid season. A group of friends went down to the boats to buy squid, then returned to a friend's house to prepare a delicious meal together. Because of its slender and delicate shape, the squid requires gentle and tender preparation and cooking.

Stir-fried squid with bok choy

PHOTO: TRAN CAO DUYEN

Ginger vines sway by the fence. Fresh, vibrant vegetables in the backyard. Cucumbers, lettuce, mint, onions, cilantro… all waiting to be combined in the basket. A plate of steamed squid emits a delicate aroma, not as pungent as lemongrass or onions, but still captivating. The basket of fresh greens, just by looking at it, you can already hear the subtle crispness. A pile of soft rice paper wrappers and a bowl of mixed chili sauce—salty, sweet, spicy, and sour—are ready. Spread out the rice paper, spread the vegetables evenly, place a few pieces of squid on top, and roll it up. Excuse me, but everyone admits that while rolling, their tongues are already tingling and getting wet… Isn't that intense! The roll is being lowered into the sauce, just inches from the mouth, yet the craving is so strong—it's all because of the irresistible urge of the dish.

The squid was so fresh that even after being steamed at high temperatures, it remained crispy with the first bite. A "pop" sound in the mouth signaled the squid suddenly breaking open, releasing a delicate aroma. You could feel the ink sac blending with the squid meat, creating an intoxicating sweetness. The host, who was also the owner of the stall, said something that everyone in the group nodded in agreement with: "This month's squid is incredibly sweet. This sweetness penetrates right to the bone."

Source: https://thanhnien.vn/muc-bot-ngot-toi-xuong-185260327184356755.htm