Locals call it “rang muc”, or the flesh on the head of a squid, and Phan Thiet has made it a specialty for its delicious taste and interesting texture.
It is grilled, steamed or fried and served with pickles, Vietnamese coriander and green pepper.
Plenty of seafood restaurants sell the dish along the banks of the Ca Ty River on Nguyen Tat Thanh Street and on Vo Thi Sau, dubbed ‘food street’.
The dish costs VND10,000 - VND15,000.
Cooks also make squid cakes out of this meat.
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