Brian Jeffrey
The cherished dish mực một nắng (sun-dried squid) from Phan Thiet, Vietnam, has now gained international recognition. On May 19, the esteemed culinary platform Taste Atlas included mực một nắng in its compilation of the “58 Best Squid Dishes in the World,” ranking it at number 20 with a commendable score of 4.1 out of 5 stars.
Taste Atlas describes this culinary delight as “a delicacy crafted from fresh squid, typically longfin squid or cuttlefish, sourced from the waters near Phan Thiet.” After being cleaned, the squid undergoes a one-day sun-drying process, harnessing the area’s powerful sun to retain its flavorful sweetness and chewy texture.
While mực một nắng can be cooked in several ways, grilling it over charcoal is the most popular method. Taste Atlas emphasizes the importance of managing the heat: “Excessive temperature can char the exterior while leaving the inside undercooked.” After grilling, the squid is cut into small pieces and often paired with chili fish sauce or chili paste. A chilled beer is suggested as the perfect complement.
Also mentioned in the ranking is bún mắm, a flavorful fermented fish noodle soup from Soc Trang, placed at number 26. This dish is famous for its robust broth made from fermented fish paste, which is paired with toppings such as shrimp, squid, or crispy pork belly depending on local preferences.
Typically, it is served with a variety of fresh greens like shredded water spinach, lotus stems, bitter herbs, banana blossoms, water hyacinth, mung bean sprouts, and Vietnamese coriander, all contributing to its rich flavor and unique character reflective of the Mekong Delta.
Taste Atlas, established in 2015, serves as a worldwide food reference celebrating traditional dishes globally. According to its founder Matija Babić, the rankings derive from assessments by culinary experts and food critics to maintain authenticity and prestige.
