Squid pho in Ly Son is very simple to prepare. There are many types of squid to cook with pho, you can use egg squid, leaf squid, cave squid (octopus), tube squid, cuttlefish, and foam squid.

After cleaning the squid, put it in a pot with a little water and a few slices of chopped ginger to reduce the fishy smell. Cut the squid into pieces when cooked, or leave it whole if the squid is small.

A bowl of squid pho on Ly Son island (Quang Ngai province).

To save time, my family often uses instant pho. If we cook with fresh pho, we need to cook an extra pot of broth.

Dip the pho noodles in boiling water once, then scoop them out into a bowl, add the seasoning packet to the bowl, pick up the squid and place it on top of the pho noodles, add a little ground pepper, fried onions, a few green onions, and fresh cilantro.

Boil water and pour directly into the pho bowl, cover with the lid for about 2 minutes then open the lid, and you have a delicious and nutritious bowl of squid pho.

When enjoying squid pho, you can squeeze in a slice of lemon, add some basil, and a few slices of chili to add a spicy flavor to the pho.

Pho can be stir-fried with beef, stir-fried with mixed seafood, but stir-fried with squid is equally attractive.

Prepare fresh squid, which can be cuttlefish, squid, or foam squid. Boil water, blanch the rice noodles, then drain.

Peel the cabbage, wash it and cut it into strips. Mince the fresh ginger with garlic. Add cooking oil and saute the ginger and minced garlic until fragrant. Add the squid to the pan and stir-fry until the squid is cooked. Add the cabbage and stir-fry with the squid.

Then add the rice noodles and stir well, season with a little soy sauce, seasoning powder, and ground pepper to taste. You have a delicious, nutritious stir-fried dried squid noodle dish.