Mực Một Nắng (One-Sun-Dried Squid)
A speciality of Phan Thiết
On the southeast coast of central Việt Nam, Phan Thiết is the provincial capital of Bình Thuận. Phan Thiết’s local economy has always been based on commercial fishing and the production of fish sauces. The rise of tourism as the region’s primary income can be attributed to its beaches, and thus its growth is rapidly overshadowing its prevalent fishing industry.
The city has a 57.4-kilometre-long coastline with numerous large and small beaches. The city of Phan Thiết and its surroundings are home to an abundance of Việtnamese seafood restaurants, stunning beach resorts, affordable hotels and guest houses, water sports activities, and vibrant nightlife. In many ways, the local cuisine is diverse and unusual, and it is, of course, a seafood lover’s paradise.
One of the region’s most famous specialities is “mực một nắng” or one-sun-dried squid, which is created by drying newly caught squid for only one day in the sun.
Fresh squid deteriorates quickly unless it is preserved in some way. Drying is a food preservation procedure that works by removing water from the food, preventing microbe growth. To preserve food, open-air drying with the sun and wind has been performed since ancient times. Water is usually removed by evaporation. Bacteria, yeasts and moulds need the water in the food to grow, and drying effectively prevents them from surviving in the food.
With moderate humidity, little rain, and plenty of bright warm days throughout the year, Phan Thiết is one of Việt Nam’s driest regions. The continual breezes along the coast produce ideal conditions for drying seafood; the winds dry the squid superbly while keeping bugs at bay. For this reason, local fishermen find that drying their catch in the sun is the best and most cost-effective option. The ideal sun-drying temperature for “one-sun-dried squid’ is between 40 and 50 degrees Celsius.
Along Phan Thiết coastline, big fin reef squid (Mực lá) is the preferred squid for ‘one-sun-dried squid.” Only freshly caught squid from the same day can be used for “one-sun-dried squid.” Typically, fishermen butterfly the squid by keeping the tentacles intact, removing the intestines and eyes, and piercing the body and tentacles together with bamboo skewers to keep the body flat.
“Mực một nắng” is only dehydrated for a brief time and therefore retains its tender “freshness.” In comparison to fresh squid, which has a mild flavour that is primarily sweet with a hint of seafood, the “mực một nắng” process enhanced the sweetness and characteristic flavour without sacrificing the original flavour.
Charcoal grilling over a slow fire is the finest way to savour “mực một nắng” which should be served with sriracha & mayonnaise, chilli fish sauce, or salt, pepper, and chilli mixture. Bon appetit!
