Octopus squid, or “ruoc lo” in Vietnamese, is a delicacy from the coastal region of Quang Ninh. While it may look like a small, unassuming creature, this unique seafood delicacy has a lot to offer in terms of taste and texture.
Ruốc lỗ, or octopus squid, is a delicacy native to the coastal region of Quang Ninh, Vietnam. Despite its small size, similar to that of a thumb, this cephalopod boasts impressively long tentacles that can reach up to 20cm in length, earning it the charming nickname, “Ruốc chân dài,” which translates to “long-legged ruốc.”
The best time to indulge in this delicacy is during the peak season, which falls around September and October in the lunar calendar. During these months, the ruốc are at their fattest and most flavorful, as they are laden with roe. The moderate salinity of the Quang Ninh seawater imparts a distinct taste to the ruốc, setting it apart from those found elsewhere.
Despite its premium price tag, ruốc lỗ remains a sought-after delicacy among locals and tourists alike.
Fishing for ruốc lỗ is a meticulous and patient endeavor, often involving the use of lamps or even special traps called “lồng bát quái.” This extra effort is rewarded with a superior product—the meat of the ruốc chân dài is chewier and less brittle than that of its shorter-legged cousins. As a result, it commands a higher price, typically ranging from 300,000 to 350,000 VND per kilogram. Nevertheless, its unique qualities and exquisite flavor ensure a steady demand in the market, especially among discerning diners.
The versatility of ruốc lỗ is another appealing aspect, as it can be prepared in a variety of mouthwatering ways. Grilled, stir-fried with garlic and onions, steamed with ginger, or simply dipped in vinegar to retain its natural sweetness—each cooking method showcases the distinct texture and flavor of this delicacy. No matter the preparation, ruốc lỗ retains its signature crunch, free from any fishy taste, making it an irresistible treat.
Steamed ruốc lỗ with star fruit leaves is a delicacy that showcases the region’s culinary creativity.
One of the most renowned dishes featuring ruốc lỗ is the steamed preparation with star fruit leaves, locally known as “ruốc lỗ hấp lá ổi.” In this dish, the ruốc is steamed with a combination of star fruit, sour sop, and lemongrass leaves, resulting in a unique flavor profile that eliminates any fishy odor. The meat of the ruốc takes on a firmer texture and a delicate pink hue, while the tentacles curl up like blooming flowers, creating a visually stunning and delectable dish.
The cold spicy and sour ruốc dish is a unique and refreshing take on this seafood delicacy.
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