Baby octopus is a celebrated seafood delicacy in Quảng Ninh Province. Photo phamgiafood.com.vn

Phương Mai

QUẢNG NINH — It takes Hoàng Thu Hà about three hours to drive from Hà Nội to Quảng Ninh Province in early August every year as she welcomes the season for fresh baby octopus — but don't worry, despite the name, these are a fully grown miniature species of octopus that are prized for their flavour.

"Everyone in my family loves it because it can be cooked in different ways, and all of them are good," she said. 

"The children have reminded me about the trip since they started their summer vacation. With more than a month to go until our planned holiday, they have already packed their things and are ready for travelling."

Baby octopus is a nutrient-rich seafood that offers a range of health benefits. — Photo vietnamnet.vn

Locally named ruốc in Vietnamese and native to Quảng Ninh, baby octopus is a species belonging to the octopus family, but it is much smaller in size. The largest ones are slightly bigger than an adult's thumb, with arms that reach up to 20cm long and tentacles covered in suction cups.

They are wild caught, cleaned and gutted with the skin on. There are no preservatives or treatments added during the production process.

In Quảng Ninh, baby octopus is abundant and considered to be of higher quality and have a more delicious flavour than that found in other coastal areas, thanks to the ideal natural conditions of the Quảng Ninh coastal region. The most popular harvesting areas are Hạ Long and Quảng Yên, attracting many visitors from far and wide.

“These areas have many mudflats and tidal flats along the coast – the octopus's natural habitat – so the catch is higher. In addition, the seawater here has a moderate salinity, so the octopus is considered tastier,” said local trader Nguyễn Thùy Trang.

Baby octopus is prized for its delicate briny flavour and firm texture. — Photo haisanranbien.vn

Seasonal favourite

Trang noted: "The baby octopus season lasts between August and November. That is the egg-laying stage, when they are easily caught, offering white flesh and their best flavour.

“Because baby octopuses are very slimy, the preparation process is crucial. After they are caught, they need to be rubbed with salt for 15-20 minutes until they become firm, their tentacles curl up like a flower, and then they are rinsed thoroughly with water."

"This step not only makes the dish more visually appealing, but also helps the prepared octopus become crispier and less chewy, and brings out its natural umami flavour," Trang added. 

Baby octopus can be prepared in many ways: in salads, boiled or steamed, used in sour soups or grilled with satay sauce.

"Steamed baby octopus and baby octopus in sour soup are more popular with locals and tourists because they are easy to prepare and retain their original flavour," said Nguyễn Thị Lan, owner of a small restaurant in Hạ Long. 

Steaming baby octopus with guava leaves is said to enhance its flavour. — Photo unie.com.vn

"For steaming, we often add guava leaves, which have an astringent taste that helps remove the slime and eliminate the octopus's odour quite effectively," Lan said.

Cooking secrets

"For sour soup, additional ingredients include starfruit or tamarind, green bananas, lemongrass and/or chilli peppers, and the dish is seasoned with fish sauce or salt to taste.

"For dishes made with baby octopus, we add more water than with other seafood. This is because the octopus must be completely submerged for its colour to develop evenly and beautifully, and for it to be crunchy and delicious."

Baby octopus hot pot with a vinegar dipping sauce has become a popular culinary trend. — Photo oneshop.vn

Lan suggested that baby octopus should only be cooked until just done to ensure its crispness and freshness. 

When properly cooked, baby octopus has a tender, meaty texture with a mild savoury flavour. If undercooked, it can be extremely soft; if overcooked, it can develop a tough, rubbery or chewy texture.

"After the baby octopus is cooked, my favourite way to enjoy it is to dip it in shrimp paste mixed with a little lime juice, sugar and chilli, stirred until it froths," Hà said.

"Unlike most people, I prefer grilled or seared octopus for its tender texture, savoury flavour and smoky aroma. Because of its size, they are more tender than larger octopus, and can often be grilled directly without lengthy boiling." 

Hà said she often marinates the octopus in a mixture of lime, olive oil and garlic for at least six hours before sautéing it in a skillet over medium-high heat with butter for five minutes until the tentacles are crispy and golden. 

Another popular dish is octopus coated in a bold mixture of Korean chilli paste, soy sauce and garlic. The octopus is then quickly pan-fried until the tentacles curl.

Baby octopus prepared in a South Korean style. — Photo giavichinsu.com

Yet another recipe is for those who prefer softer octopus. Simmering it in a flavourful liquid (such as white wine, water, vinegar and lemon) for 35 to 40 minutes is an excellent foundational step to tenderise the meat before crisping or serving.

"Several glasses of cold beer are a perfect pairing for these fantastic dishes when you are by the beach at sunset," she said. — VNS