Ranked 20th, muc mot nang (sun-dried squid) is a specialty from Phan Thiet beach city in the central coast. The dish features squid that is sun-dried for just one day, then grilled over charcoal.

A bowl of bun mam is served with fresh herb and chili sauce.

Proper grilling is essential, if the heat is too intense, the squid becomes tough and unevenly cooked. Once grilled, the squid is shredded and served with spicy chili fish sauce.

Coming in at 26th is bun mam, or fermented fish noodle soup, from Soc Trang Province in Vietnam's Mekong Delta.

The dish is anchored by a fermented fish broth and includes vermicelli noodles, squid, shrimp, catfish, fish cakes, roasted pork belly, and slices of eggplant.

A hallmark of this dish is its aroma and the herbs served alongside, such as bitter knotgrass, banana blossom, and water mimosa. Lime wedges and chili are often added to balance the broth's pungency.

The 2025 squid dish ranking was released on April 20 and based on 814,896 user ratings, with 531,675 recognized as valid.

Italy's fritto misto, a mix of fried seafood including squid and small fish, claimed the top spot. It was followed by Peru's mixed ceviche, which combines fish with squid, shrimp, and octopus, and Turkey's kalamar tava, featuring milk-soaked squid rings battered and fried until crisp.

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