Mực Khô Rang Muối (Salted Fried Dried Squid)

Salted Fried Dried Squid is a classic Vietnamese snack, often served with chili sauce. Easy to make and incredibly addictive, it's perfect for gatherings, cold drinks, or late-night cravings.

Nguyên liệu

Main Protein

1 dried squid (cleaned and softened)

Batter & Coating

70g crispy flour
1 egg

Seasoning Mix

1 tsp sugar
½ tsp seasoning powder
⅓ tsp MSG (optional)
¼ tsp salt
½ tsp ground pepper

Aromatics

10g minced garlic
10g chili sauce (or sriracha)

Cooking Medium

100ml cooking oil

Serving Greens

50g mixed herbs (e.g., Vietnamese balm, fish mint, crown daisy)

Thành phần dinh dưỡng

For: Pescatarians & Omnivores
Calories per serving: ~180–220 kcal (per 100g portion)

Key Nutrients

1. Lean Protein (18–22g)

Source: Dried Squid
Benefits: High in protein and low in fat; supports muscle repair and satiety.

2. Healthy Fats (6–8g)

Source: Cooking oil + egg yolk
Benefits: Helps absorb fat-soluble vitamins and supports hormone production.

3. Antioxidants & Flavor Compounds

Capsaicin (chili sauce): Boosts metabolism and circulation
Allicin (garlic): Supports heart health and has antimicrobial properties
Phenols (from herbs): Anti-inflammatory and rich in micronutrients

4. Essential Minerals

Phosphorus + Zinc (from squid): Supports bone health and immune function
Iron (from squid + herbs): Vital for red blood cell production
Sodium (from seasoning): Helps with hydration, but should be consumed moderately

Chế biến

1. Prepare the dried squid

Remove the hard backbone of the dried squid. Soak the squid in warm water for about 1 hour to soften it, then rinse thoroughly. Cut it into strips about 1 cm wide, or tear into bite-sized pieces.
Tip: For extra aroma, lightly grill the squid over an open flame before soaking.

2. Coat the squid

Crack an egg into a bowl and beat it. Place some crispy flour (or all-purpose flour) on a plate.
Dip the squid strips into the egg, then roll them in flour until evenly coated.

Bước 2 Lăn mực qua bột Khô mực rang muối

3. Fry the squid

Heat 100 ml of cooking oil in a pan over medium heat.
Once hot, add the squid strips and deep fry them for 5–7 minutes until golden and crispy. Stir constantly.
Note: Use enough oil to fully submerge the squid for best texture and taste.

4. Toss with seasoning

Using the same pan, add 1 tablespoon of oil (you can reuse the frying oil). Sauté 10 g of minced garlic until fragrant.
Add the seasoning sauce:

2 tsp water
1 tsp sugar
½ tsp seasoning powder
⅓ tsp MSG (optional)
¼ tsp salt
½ tsp ground pepper
Stir until dissolved. Add the fried squid and toss over low heat until well coated with the sauce. Turn off the heat.

5. Final Product

The squid is crispy on the outside, savory and aromatic. Serve hot with a side of chili sauce for a bold, satisfying flavor.

Câu chuyện

In many coastal regions of Vietnam, dried squid is more than just a preserved seafood—it’s a nostalgic symbol of seaside life. After fishing trips, squids are cleaned and sun-dried under the golden sun, creating chewy, savory delicacies that last for months. Over time, locals developed simple but flavorful ways to enjoy this ingredient, and salted fried dried squid became a beloved snack.

Whether sold at beachside stalls or served as a beer companion in street eateries, this dish strikes a perfect balance between crispy texture, savory seasoning, and the natural sweetness of squid. Coated in flour, deep-fried, and tossed in a buttery-salty garlic mixture, it brings out the best of land and sea—crunchy, fragrant, and deeply satisfying. In Vietnam, it’s often found at small parties, cozy family dinners, or paired with a cold drink in a laid-back nhậu session.

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