How to make flavorful, sweet dried squid broth with a taste of the sea

Using dried squid to make broth is the secret to giving your hu tieu, bun moc, or banh canh that deep, sweet flavor and enticing aroma that surpasses standard cooking methods. This approach not only saves time but also brings a distinct, professional-level taste to your dishes. This article will guide you through the method of cooking broth with dried squid, from selecting the squid, preparation, and simmering bones to perfectly seasoning, ensuring a clear, flavorful broth that the whole family will praise.

Why should you use dried squid for broth?

Many people are used to making broth with pork or chicken bones, or dried shrimp, but once you try adding dried squid to the pot, it is hard to go back to the old way. The reason lies in the natural sweetness that dried squid provides, a flavor profile that simple bone simmering can rarely achieve.

Scientifically, dried squid contains a very high content of natural glutamate, the same compound responsible for the umami taste found in soy sauce, dried fish, or aged cheese. When simmered in hot water, the glutamate dissolves, making the broth well-rounded and savory without the need for MSG or artificial seasoning powders.

Even more interesting: to get 1kg of dried squid, it takes about 4 – 4.5kg of fresh squid. All the essence is concentrated into a small volume, meaning just 1 – 2 medium-sized dried squids are enough to completely transform the quality of a broth pot for 4 – 6 people.

Furthermore, dried squid is easy to store, does not require refrigeration for short periods, and can be stocked up for later use. When you need a quick yet delicious broth, dried squid is a much faster and more convenient ingredient than the pre-mixed bouillon powders on the market.

Ingredients for cooking broth with dried squid

Below is the standard list of ingredients for 4 – 6 servings:

Ingredient	Quantity
Dried squid	1 – 2 pieces (80 – 100g)
Pork bones (tubular or spare ribs)	500 – 700g
Shallots	3 – 4 bulbs
Fresh ginger	1 knob (~30g)
Rock sugar	1 small piece (~10g)
Fish sauce	2 – 3 tablespoons
Salt	1 teaspoon
Seasoning powder	1 teaspoon
Filtered water	2 – 2.5 liters
White radish (optional)	1/2 radish (~200g)

How to properly prepare dried squid

Proper preparation is the decisive step for whether the broth will be clear, aromatic, and free from any fishy odor. Below is the guide for correctly preparing the ingredients:

How to prepare pork bones – blanching and rinsing to remove odors

Fresh pork bones always carry a certain amount of blood and impurities within the bone crevices. This is the main reason why broth becomes cloudy and has an unpleasant smell. The correct method:

• Wash the bones under cold running water, scraping off excess fat if any.
• Blanch the bones in boiling water with 1 tablespoon of vinegar or a crushed knob of ginger for 5 – 7 minutes. Foam and impurities will rise to the surface.
• Remove the bones and rinse them thoroughly under cold running water. This step is often skipped but is extremely important for achieving a perfectly clear broth.
• Drain before adding to the main simmering pot.

How to prepare dried squid – light roasting to activate the aroma

This step creates the difference between ordinary broth and truly delicious, fragrant broth. Roasting the dried squid slightly before simmering creates an aroma and enhances the sweetness of the squid, while reducing the characteristic fishy smell of untreated dried squid.

• Method 1 – Roasting directly over a gas stove: Use tongs to roast the dried squid directly over low heat, each side for about 30 – 45 seconds until the squid is slightly golden and fragrant. Do not roast too long, as burning will make the broth taste bitter.
• Method 2 – Roasting in a dry pan: Place a pan on the stove without oil, set to medium heat. Put the squid in the pan, roast for 1 – 2 minutes per side until aromatic.
• After roasting: Soak the squid in cold water for 10 – 15 minutes to soften it, making it easier for the sweetness to release into the broth. Then remove and drain.

Roasting shallots and ginger to neutralize the squid’s fishy smell

Roasted shallots and ginger are indispensable ingredients in any broth pot. They create an aroma while neutralizing the natural fishy smell of seafood.

• Place shallots and ginger on a gas stove or in an oven at 200°C for 10 – 12 minutes until the skin is slightly charred, and the inside is soft and fragrant.
• Peel off the burnt outer skin and crush the ginger.
• Add them to the broth pot after the bones have been simmering for the first 20 – 30 minutes.

Detailed steps to cook broth with dried squid

The method for cooking broth with dried squid is divided into 3 main steps:

Step 1: Simmering bones to create a broth base

Start by making the broth base from pork bones, following the proper simmering method as follows:

• Place the prepared pork bones into a pot, pour in 2 – 2.5 liters of cold water.
• Boil over high heat until it bubbles, use a spoon to remove foam continuously during the first 5 – 10 minutes so remaining impurities rise.
• Lower the heat to a simmer, do not let it boil vigorously.
• Add the roasted shallots and roasted ginger, cover partially, and simmer for 20 – 30 minutes.
• You can add white radish at the same time as the ginger and shallots to further enhance the broth’s sweetness.

Step 2: Add dried squid and simmer together (30 – 45 minutes)

After the broth has the basic sweetness from the bones, this is the time to add the prepared dried squid to create a perfectly delicious broth.

• Add the roasted and softened dried squid into the pot.
• Continue to maintain a simmer, absolutely do not let it boil vigorously.
• Simmer for another 30 – 45 minutes. During this time, glutamate and aromatic compounds in the squid will slowly dissolve into the water, creating a characteristic deep, sweet layer of flavor.
• Occasionally check and remove any foam if it appears.

Step 3: Finishing the broth, seasoning, and coloring

After simmering for the required time, the broth will have a naturally sweet taste. This final step is for fine-tuning the pot to perfection according to your taste buds.

• Strain the broth through a sieve or cheesecloth to remove bone and squid particles; the broth will be much clearer and more beautiful.
• Season in order: salt, fish sauce, rock sugar. Add each, tasting between additions to avoid making it too salty or too sweet.
• If you want the broth to have a nicer color: you can add a bit of fried shallot oil to create an attractive golden hue.
• Keep the broth pot warm until ready to serve to prevent losing the aroma.

Delicious dishes made from dried squid broth

A standard pot of dried squid broth is the foundation for creating various dishes. Depending on the region and taste, you can flexibly customize it.

Dried squid broth for Nam Vang Hu Tieu

This is the most popular and authentic application for dried squid broth. Traditional Nam Vang Hu Tieu always includes dried squid in the broth pot, creating a characteristic light, sweet flavor quite different from hu tieu cooked purely with bones.

To cook: Use the finished broth, add fresh shrimp, minced pork, and pork liver to the bowl, then pour the hot broth over. Serve with bean sprouts, chopped chives, and chili-lime. The sweetness from the squid will make the broth base deeper, requiring less MSG.

Dried squid broth for fish cake noodle soup (Central style)

Fish cake noodle soup (Bun cha ca) from the Central region often combines broth from fish bones and dried squid to create a characteristic coastal taste. Add crushed lemongrass, fresh chili, and shrimp paste (mam ruoc) to the basic dried squid broth, and you have a rich Central-style version.

Note: you don’t need to add much fish sauce because dried squid already has a natural salinity – season more lightly compared to cooking standard broth.

Dried squid broth for Bun Rieu

Traditional crab Bun Rieu usually uses a tomato-based broth, but adding a small amount of dried squid broth will give the liquid much more depth. The simple way: mix 1 part dried squid broth with 2 parts crab-simmered water, then season with tomatoes and shrimp paste as usual. The result is a bowl of Bun Rieu that is both sour and sweet, with sea and land flavors blending interestingly.

Dried squid broth for Banh Canh / Nui

For banh canh or nui, dishes that require a rich broth to absorb into the flour noodles, dried squid broth is an ideal choice. Add dried shrimp, fried shallots, and a bit of ground pepper to the broth, pour over squid banh canh, pork trotters, or stir-fried nui, and you will have an authentic Southern-style breakfast.

Common mistakes when cooking broth with dried squid and how to fix them

Even with a clear recipe, there are common mistakes that beginners often make. Below are these common mistakes when cooking broth with dried squid and how to correct them.

Cloudy broth

Cause: Boiling over too high heat, letting the water boil vigorously continuously; not removing foam in the initial stage; bones not blanched thoroughly before simmering.

How to fix:

• Always keep it at a simmer after the first boil.
• Remove foam continuously for the first 10 – 15 minutes.
• If the water has become cloudy, add a piece of white radish or an egg white to the warm pot; impurities will adhere to it and be easier to remove.
• Strain the water through thin cloth or a sieve before using.

Broth has a fishy smell of squid

Cause: Not roasting the squid slightly before simmering; using low-quality or moldy dried squid; not having roasted shallots and ginger in the pot.

How to fix:

• Always roast the squid slightly before simmering.
• Add more roasted ginger if the squid has a strong odor.
• If it has already been simmered and the water is still fishy: add 1 tablespoon of good fish sauce and some ground pepper, and the fishy smell will decrease significantly.
• Choose quality dried squid from the start; dried squid from Ola Squid is naturally sun-dried, without chemicals, so the fishy smell is minimal and easier to manage.

Broth is not sweet enough even after long simmering

Cause: Using too little dried squid compared to the amount of water; low-quality dried squid with low umami content; heat too low, preventing flavor from dissolving into the water.

How to fix:

• Increase the amount of dried squid to at least 80 – 100g for 2 liters of water.
• Add a bit of dried shrimp to supplement sweetness from multiple seafood sources.
• Add some rock sugar and a little salt to pull out the sweetness, helping other flavors blend better.
• Simmer at a warm temperature (~85 – 90°C) because if the temperature is too low, the flavor won’t release, and if too high, the water will be cloudy.

Tips for choosing delicious dried squid for standard-quality broth

No matter how perfect the recipe is, low-quality dried squid will result in a bland pot of broth or one with an undesirable smell.

How to choose dried squid for cooking broth:

• Color: Natural dried squid has a pale golden-brown or slightly pinkish-red color on the body, not overly white and without black spots, which are signs of mold.
• Smell: Has a characteristic mild fishy smell of sea squid, no sour smell, chemical smell, or abnormal pungent odor.
• Dryness: Standard quality squid must be evenly dried, not sticky to the touch, and not soft or spongy.
• Choose small / mini size: Small-sized dried squid has a larger surface area in contact with water compared to large-sized squid of the same weight. Therefore, the sweet taste dissolves into the water faster and more evenly, making it more suitable for cooking broth than using large-sized squid.

Ola Squid offers many lines of dried squid suitable for cooking broth, including mini dried squid and one-sun dried squid (muc mot nang) with clear origins. All products have their moisture controlled and contain no preservatives, ensuring natural sweetness when simmered.

Frequently Asked Questions (FAQ) about cooking broth with dried squid

Is it necessary to soak dried squid before simmering?

Yes, but only for a short time. After lightly roasting, soak the squid in cold water for about 10 – 15 minutes to soften it, helping the sweetness dissolve into the broth faster and more evenly. No need to soak longer; soaking for too long can result in losing part of the umami into the soaking water.

How long to simmer dried squid for the best sweetness?

30 – 45 minutes is the ideal duration after adding the squid into the warm broth pot. Simmering under 20 minutes won’t yield enough depth; simmering over 60 minutes will cause the squid to release compounds that create a mild bitterness. A low simmer and just the right amount of time are the formula for a perfectly sweet broth.

After simmering, should you eat the squid in the pot?

Yes, but it depends on the type of squid. Mini dried squid is usually soft after simmering and can be eaten; it can be shredded and eaten with a bowl of noodle soup or hu tieu. Large-sized squid after simmering is usually tougher and blander because the sweet flavor has been released into the broth; it’s often better suited for drying or stir-frying separately than eating directly in the bowl.

How long can dried squid broth be stored?

2 – 3 days in the refrigerator if covered tightly. To store longer, divide the broth into containers or zip bags and freeze it; it can last for 2 – 3 weeks. When using again, reheat over low heat, avoiding vigorous boiling to keep the water from becoming cloudy.

Cooking broth with dried squid is not difficult, but it requires attention to every step, from preparing the bones, roasting the squid, to controlling the heat while simmering. When done correctly, the result is a perfectly clear pot of broth with deep sweetness from natural umami, without needing any type of seasoning powder.

If you are looking for a source of quality dried squid to start trying this recipe, visit OlaSquid.com – the provider of natural, preservative-free dried squid, carefully selected from reputable coastal regions.