The coastal commune of Dai Lanh in Khanh Hoa Province has become both a scenic spot and a food stop for travelers, especially known for its squid hotpot.
Dai Lanh, located at the foot of Ca Pass, is about 80 kilometers from Nha Trang and 30 kilometers from Tuy Hoa City, making it a convenient stop along the central coast route. The area is known for its pristine beaches and clear water, attracting visitors who seek natural beauty and local food.
For generations, Dai Lanh residents have depended on fishing, especially for squid. At night, hundreds of fishing boats illuminate the sea to attract squid, forming what locals call a “floating city.” By dawn, boats come back with fresh catch that supplies both local homes and restaurants.
Numerous restaurants line the roadside in Dai Lanh, serving grilled squid, squid noodle soup, squid salad, and squid stir-fried with noodles. Among these, squid hotpot remains the most popular dish.
The hotpot is prepared with freshly caught squid, primarily “mực cơm” (small squid) and “mực ống” (bigger squid). When served, the squid remains translucent with shimmering spots on its skin, highlighting its freshness.
The broth is light yet flavorful, simmered with pineapple, tomatoes, onions, and okra. Crushed ginger, a touch of chili oil, and annatto powder add richness and color. The broth is simple but brings out the natural sweetness of the squid. The dish is served with rice noodles, Malabar spinach, and mustard greens. Diners can also add other seafood as side options.
