It’s squid beak, or called ‘squid teeth’. The name is intriguing because this part resembles a tooth. 

The squid beak is the round muscle located at the head of the squid, nestled among the tentacles. It has an ivory-white color, covered by a thin layer of flesh with two hard shell pieces inside.

Previously, squid beaks were often overlooked during squid preparation, but thanks to the creativity of Phan Thiet locals, they’ve become a delicious street food.

Thuy Loan, the owner of a stall specializing in squid-based snacks in Phan Thiet, said the dish originates from local habit of making the most of seafood resources.

“Fishing is the main livelihood for coastal residents. To avoid wasting any part, especially squid, they turned squid beaks into a dish. Initially, squid beaks were a humble street food for locals, but over time, they gained popularity and became a renowned Phan Thiet specialty,” Loan explained.

The stall owner noted that squid beaks can be prepared as squid beak paste, squid beak salad, boiled squid beak, or crispy fried squid beak. Among these, the grilled version is the most popular and delicious.

“Depending on the size of the squid beak, Phan Thiet locals create different dishes: small ones for curry or paste; medium ones for garlic butter sauce or stir-fry. Large squid beaks are best when fried crispy or grilled,” she said.

Squid beaks are cleaned by removing the hard shell inside and rinsing thoroughly with water. It can also be washed with saltwater or diluted lemon water to remove any odor and maintain its natural white color and crispiness.

After cleaning, squid beaks are prepared as desired. For grilling, they’re marinated with a mix of spices like lemongrass, garlic, chili, and left for a few hours to absorb the flavors before being skewered.

The squid beaks are grilled over a low charcoal fire, flipped constantly for even cooking. The dish is served with pickled vegetables, Vietnamese coriander, and a unique dipping sauce crafted by each stall.

The aroma of the marinade, combined with the chewy, crispy texture of the squid beak and a hint of spice from chili or satay, leaves a lasting impression on diners.

Thao Trinh