Chả mực, known in English as "fried squid cake" or "grilled squid patty," is a traditional Vietnamese delicacy with origins in the coastal city of Hạ Long. This specialty features freshly caught squid finely minced and seasoned with spices, often including pepper, fish sauce, and a touch of garlic. The mixture is then hand-shaped into small patties and fried until golden brown, resulting in a dish that is crispy on the outside yet tender and aromatic within. Chả mực stands out with its distinctive sweet and briny flavor, as well as a chewy texture that delights both locals and tourists.

The process of making chả mực requires both skill and fresh ingredients to achieve the ideal consistency and taste. Artisans often use a stone mortar and pestle to pound the squid, preserving the natural fragrance and slightly springy feel of the meat. After shaping, the squid cakes are best cooked in hot oil, sometimes using a traditional charcoal fire for extra aroma. Served typically with steamed rice, sticky rice, or bánh cuốn (rolled rice crepes), chả mực is also accompanied by pickled vegetables and chili sauce to enhance its flavors. Its popularity has transformed it into a signature dish representing Northern Vietnamese cuisine.

For many Vietnamese people, chả mực is more than just food; it symbolizes hospitality and festive gatherings, especially in Hạ Long Bay. Due to its reputation, restaurants across Vietnam include fried squid cake on their menus, introducing this regional specialty to wider audiences. Tourists visiting Quảng Ninh province often bring chả mực home as a special gift. Whether enjoyed at a street stall or a fine restaurant, chả mực encapsulates the freshness of local seafood and the culinary artistry of Vietnamese cooks, making it a memorable experience for those seeking true Vietnamese flavors.