Steamed squid wrapped in rice paper is a popular dish from Vietnam’s central coastal region, including Phan Thiet, Nha Trang, and Danang.
The dish highlights the natural sweetness and firm texture of fresh squid, paired with an assortment of fresh vegetables that add balance and freshness.
Freshness is key to the dish’s appeal. Quality squid usually looks glossy, with a dark brown back and a milky white belly. The flesh should be firm and elastic, with tentacles that stay tightly attached to the body.
The squid is usually steamed with ginger to keep its natural sweetness and lessen any fishy smell. It is then sliced and served with rice paper, thinly sliced green bananas, and a variety of local herbs and vegetables.
Dipping sauce is regarded as the essence of the dish. Two versions are most commonly used. Chili fish sauce provides a clean balance of saltiness, sweetness, and heat, enhancing steamed seafood. Fermented anchovy sauce, or mắm nêm, offers a stronger regional flavor. It is usually mixed with crushed pineapple, garlic, and chili, resulting in a bold taste associated with central Vietnam’s cuisine.
Together, the simple preparation and emphasis on fresh ingredients reflect the everyday dining culture of Vietnam’s coastal communities, where shared meals and seasonal produce play a central role in hospitality.
