Ruoc chan dai – new speciality in Halong

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Ruoc chan dai
Ruoc chan dai

The same family as octopus but bigger than thumb, it is called by the local people as Ruoc chan dai or Ruoc lo. It is processed into many unique and delicious dishes. The tourists coming here often call it as “mini octopus”.

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Ruoc chan dai – new speciality in Halong

Referred to Halong, most of people think about squid roll, crab or dried Sa sung. In addition to these dishes, there is another dish less people know about it – Ruoc lo (Ruoc chan dai).

Ruoc chan dai
Ruoc chan dai

From July to October on lunar calendar, it is the season of Ruoc chan dai, the best in the year. In the season of egg laiding, it is called Ruoc com xoi by local people. It is cooked like common dish but different in color and the tasty. It is very complicated to catch Ruoc chan dai.

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The delicious dishes from Ruoc

Ruoc chan dai
Ruoc chan dai

Ruoc is varied in the processing way. The most familiar way is boiled ruoc. After being catched, Ruoc is cleaned with salt and then boiled with chili, taramind leaf, guava leaf and mulberry leaf. The taramind leaf will eliminate the fishy smell of this dish and make it softer. The most special thing of this dish is the blend of the green color of guava leaf and the red color of chili bringing many exciting things. This dish is crispy and sweet.

One of the special things of this dish is the sauce. It is a combination of lemon, sugar, garlic, chili and fish sauce. It can be served with green starfruit and banana to strengthen the flavor.