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Grilled squid cake, known as "chả mực" in Vietnamese, is a celebrated delicacy originating from the coastal city of Ha Long in northern Vietnam. This unique dish is cherished for its delightful combination of fresh squid, aromatic spices, and the signature springy texture that comes from meticulous hand pounding. To prepare chả mực, local chefs use freshly caught squid, typically separating the tentacles and body for the best flavor. The squid is then pounded with pork fat and seasoned with pepper, fish sauce, and shallots to create a fragrant, flavorful paste. This mixture is shaped by hand into small patties before being fried in hot oil until golden brown.

Chả mực is often enjoyed as a highlight of Vietnamese meals, particularly during special occasions or festivals. The squid cakes are commonly served with steamed white rice or bánh cuốn, a kind of delicate rolled rice pancake. Accompanying herbs and traditional dipping sauces enhance the overall taste, providing a balance of flavors and textures that make each bite memorable. Tourists visiting Ha Long frequently seek out authentic chả mực as a must-try street food. Beyond its delicious taste, the dish captures the distinctive maritime culture and culinary heritage of Vietnam's coast, connecting diners to the lives of local fishermen and home cooks alike.

The appeal of chả mực also lies in its nutritional value and versatility. Squid is an excellent source of protein, minerals, and omega-3 fatty acids, contributing to a healthy diet. Cooks across Vietnam have adapted this ingredient, sometimes adding shrimp or different spices to offer new flavors while preserving the original essence. Whether savored as a snack, main course, or paired with noodle soup, grilled squid cake remains a symbol of hospitality and pride for Vietnamese people. Its enduring popularity both at home and abroad highlights its role as an ambassador for Vietnamese gastronomy.

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