Phu Quoc is famous for its breathtaking beaches and rich culinary heritage, and among the island’s many signature dishes, baby squid roe (mực trứng) stands out as a true local favorite. Small, fresh, and filled with creamy roe, these squids offer a unique flavor that every visitor should try at least once.
Baby squid roe appears during the peak season from February to May, when the squid are full of eggs. Thanks to the nutrient-rich waters around Phu Quoc, the squid here have a firmer texture, naturally sweet flavor, and a distinct richness that sets them apart from other regions.
The best part of the squid is the roe-filled belly, which becomes fragrant and slightly creamy when cooked. Locals prize this ingredient and turn it into many delicious dishes— but the most famous of all is grilled baby squid roe with chili salt. When grilled over charcoal, the squid becomes lightly charred, the roe firms up, and every bite bursts with sweet, spicy, smoky flavors.
Aside from grilling, baby squid roe can be steamed with ginger, stir-fried with garlic butter, cooked into congee, or deep-fried with fish sauce. Each cooking style brings out a different layer of flavor, but all highlight the squid’s natural sweetness.
Prices are quite reasonable:
- Fresh squid roe: 220,000 – 350,000 VND/kg
- Frozen squid roe: 150,000 – 250,000 VND/kg
- One-sun dried squid roe: 350,000 – 450,000 VND/kg
Visitors can easily find this specialty at Dương Đông Market, Hàm Ninh fishing village, or reputable seafood stores around town. If you want to bring some home, choose vacuum-sealed frozen squid to keep it fresh during your trip.
Enjoying a plate of hot, fragrant grilled squid roe by the sea breeze is one of the most memorable food experiences on Phu Quoc. Whether you’re a seafood lover or simply exploring local flavors, baby squid roe is a dish you shouldn’t miss when visiting the Pearl Island.
