Processing chả mực (chopped and grilled squid) requires clever hands and experience, from choosing the squids to dissecting its bowels, ink-vesicles and removing the outer skin. Ingredients are added, its flesh is pounded and finally it is cooked in fat. After browning it turns a deep yellow, and acquires a pervasive fragrance and sweet taste. It is often eaten with steamed rolled rice pancakes or with glutinous rice. In Ha Long City, there is a whole street of households specialized in making this dish near Bạch Ðằng Thearter called "Grilled Calamari With Steamed Rolled Pancakes Street" (phố chả mực bánh cuốn).