Craving a taste of authentic Vietnamese street food? Look no further than Chả Mực, or Vietnamese-style squid cakes. These crispy, savory delights are a beloved national treasure, boasting a perfect balance of chewy squid and a delightfully crunchy exterior. The vibrant flavors, often enhanced with garlic, shallots, and a touch of fish sauce, create an irresistible snack or appetizer. Imagine the satisfying crunch with each bite, the tender squid yielding to a burst of umami. These squid cakes are surprisingly easy to make at home, offering a fantastic culinary adventure for both seasoned cooks and enthusiastic beginners.
Beyond their delicious taste, Chả Mực offers a unique textural experience, a testament to Vietnamese culinary ingenuity. From the perfectly tender squid to the satisfyingly crisp exterior, every bite is a small celebration of flavour and texture. Ready to create these addictive squid cakes yourself? Let's dive into the step-by-step guide to making your own batch of irresistible Chả Mực.
Tools Needed
- Food processor
- Steamer
- Frying pan
Ingredients
- Squid
- Pork
- Onion
- Dill
- Baking powder: a small amount
- Potato starch
- Water: 1 tablespoon
- Salt
- Fish sauce
- Pepper
- Vegetable oil
- Black caramel sauce
Step-by-Step Instructions
Step 1. Prepare the Squid and Ingredients
- Carefully wash and wipe the squid, then cut into small pieces. Do the same with the dill and onion.
- Prepare the food processor. Begin by chopping the pork very finely. Add the onion and then the squid. Chop roughly to create a nutty texture.
- Transfer the mixture to a large bowl. Repeat with any remaining ingredients. Add the dill and mix everything roughly together.
Step 2. Combine and Season the Mixture
- In a separate bowl, dissolve the baking powder and potato starch with 1 tablespoon of water. Add this mixture to the squid mixture along with salt, fish sauce, and pepper to taste. Mix thoroughly.
Step 3. Shape and Prepare for Cooking
- Lightly oil your hands. Form the mixture into small cakes, slightly pressing them to flatten.
- Brush both sides of the cakes with black caramel sauce for better color.
Step 4. Cook the Squid Cakes
- Steam the cakes for 15-20 minutes.
- Heat vegetable oil in a frying pan. Fry the cakes on both sides until golden brown and crispy.
Read more: Vietnamese Sponge Wedding Cake: A Step-by-Step Guide
Tips
- Follow the specific order of adding ingredients (pork, onion, then squid) for the best texture.
- Oil your hands to prevent the cakes from sticking.
Nutrition
- N/A
FAQs
1. Can I use frozen squid for this recipe?
Yes, just make sure to thaw it completely and pat it dry before using. This helps achieve a crispier result.
2. What can I substitute for fish sauce if I don't have any?
Soy sauce or a combination of soy sauce and Worcestershire sauce can be used as a substitute, but the flavour will be slightly different.
3. How do I ensure my squid cakes are crispy?
Ensure the squid is thoroughly dried before mixing and frying. Use a high enough temperature oil and don't overcrowd the pan during frying.
With a little effort and these simple instructions, you can now recreate the magic of Mom's signature crispy squid cakes. Enjoy the satisfying crunch and delicious flavor of this beloved dish, perfect for sharing with friends and family. Happy cooking!