In a recent video documenting his journey through Lam Dong, formerly part of Binh Thuan, Dalton highlighted several must-try dishes in Mui Ne - Phan Thiet.

Among them, alongside duck Quang noodles and stir-fried vermicelli, one local snack stood out above all: squid “teeth”.

Squid “teeth” refer to the small, round muscle located at the head of the squid, hidden among its tentacles. Pale in color and encased in a thin layer of flesh, each piece contains two tiny hard shells inside.

Because of their tooth-like appearance, locals gave them the name “răng mực”.

Once overlooked during squid preparation, this part has been transformed by the creativity of coastal residents in Mui Ne - Phan Thiet into a distinctive and flavorful street food.

To try the dish, Dalton stopped by a local eatery on Vo Thi Sau Street in Phan Thiet.

The long-standing spot is known for its affordable menu centered around squid “teeth”, attracting both locals and tourists.

After scanning the menu, he ordered three dishes at once: grilled squid “teeth”, deep-fried squid “teeth” and squid “teeth” in garlic butter sauce.

“All of these dishes look amazing and cost just VND18,000 (US$0.70) per plate. They’re so cheap you can order several,” Dalton said.

The first dish he sampled was the grilled version. He described it as pleasantly crunchy, with a flavor reminiscent of crab.

The deep-fried version, he noted, had a slight hint of fishiness but was still delicious. “They’re coated in batter and fried. The outside is crispy while the inside stays dense - exactly what you want from a perfect snack,” he said.

However, it was the garlic butter version, served with crispy grilled rice paper, that earned the highest praise.

“The first two were already great, but this one is even better. The sauce is really interesting - buttery, garlicky, with extra seasoning that makes it rich and well-balanced,” he added.

Dalton also pointed out that the dishes are served with accompaniments such as green chili, Vietnamese coriander and pickled vegetables, helping to cut through the richness.

“Squid ‘teeth’ are truly impressive. This might be the best thing I’ve eaten today,” he shared.

The American tourist praises the crunchy texture of squid “teeth”.

Beyond squid “teeth”, Dalton recommended that visitors also try duck Quang noodles and stir-fried beef vermicelli.

For the duck version of Quang noodles, he observed that the dish has been adapted to suit local tastes, making it distinct from the traditional versions found in Da Nang and Quang Nam.

Visually, he noted that the noodles resemble hu tieu and are served with a generous amount of broth.

Flavor-wise, he praised the tender duck meat and the rich, fish sauce-based broth.

“I’ve had Quang noodles many times in Da Nang and Quang Nam, so trying a new variation like this in Phan Thiet is really interesting,” he said.

As for stir-fried beef vermicelli, Dalton described it as simple in name but surprisingly distinctive in taste. Though the noodles are served at room temperature, the warm stir-fried beef adds balance to the dish.

“The combination with chili sauce, pickles and other condiments creates a mix of sour, spicy, salty and sweet. The accompanying fermented sauce has a strong aroma, similar to mam nem but milder and easier to enjoy,” he explained.

Thao Trinh