Mực nướng — grilled squid — is one of Vietnam's great drinking foods (mồi nhậu). Whole squid, cleaned and scored in a crosshatch pattern, marinated in a simple mixture of fish sauce, garlic, sugar, and pepper, then grilled over charcoal until the edges are charred and the flesh is tender and smoky. It's served whole, sliced into rings, with a side of muối tiêu chanh (salt, pepper, and lime dip) or nước chấm. In Seattle, the Pacific Northwest's proximity to exceptional fresh seafood makes this a particularly rewarding dish — local squid is sweet, tender, and abundant. You'll find it at Vietnamese restaurants that specialize in grill and seafood dishes, often alongside other nhậu (pub-style) plates.
Rainier Restaurant top-pick
Rainier Restaurant — the Anthony Bourdain-visited spot that's famous for its Vietnamese-Chinese BBQ — does an exceptional grilled squid. The squid is grilled over high heat until the exterior develops those perfect char marks, while the interior stays tender and juicy. The crosshatch scoring is deep and precise, allowing the marinade (fish sauce, garlic, a hint of honey) to penetrate and caramelize on the grill. It arrives plated with a scattering of scallions and a side of the classic salt-pepper-lime dip. The combination of the smoky squid with that bright, acidic dipping sauce is pure magic. It's the ideal dish to order alongside their grilled short ribs and a cold beer.
Tamarind Tree Restaurant best-value
Tamarind Tree's grilled squid is a reliably excellent version of the dish. The squid is fresh and tender, grilled with a marinade that leans slightly sweeter than some versions — more honey, maybe a touch of hoisin — which caramelizes beautifully on the grill. The presentation is polished, with the squid arranged on a platter with fresh herbs (mint, cilantro) and a dipping bowl of dipping sauce with extra chili. The crosshatch marks are textbook: deep enough to absorb flavor and create texture, not so deep that the squid falls apart. The atmospheric dining room makes it a great spot to introduce newcomers to Vietnamese seafood while enjoying a proper drinking experience.
Lotus Pond Vietnamese Cuisine hidden-gem
Lotus Pond excels at regional Vietnamese specialties, and their grilled squid is a highlight of the Northern-style section of their extensive menu. The squid is marinated with plenty of garlic and lemongrass, giving it an aromatic quality that sets it apart from the simpler fish-sauce-and-pepper versions. The grilling is precise — the exterior has a nice char while the interior remains tender and easy to chew (tough, rubbery squid is the enemy of good grilled squid). It's served with a generous herb plate and a dipping sauce that has a noticeable lime kick.
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Huong Binh
Huong Binh is a Little Saigon veteran that includes grilled squid on its extensive menu. The squid here is grilled in the classic style — simple marinade, high heat, good char. What sets Huong Binh apart is the consistency: the squid is always properly cooked, never rubbery. The portion is generous, the price is reasonable, and the atmosphere is unpretentious. It's the kind of reliable neighborhood spot where the kitchen has been making this dish long enough to have it down to a science.