To make it, get the intestine of triggerfish or tuna, ensuring it is large and fresh.    Among them are fermented fish intestine and fermented squid Fermented squid eaten with boiled pork, herbs and vegetables
Central 
Vietnam may be a barren land but it has given the country many delectable food items.
Among them are fermented fish intestine and fermented squid.
There  are some kinds of fish whose intestines too are delicious. Tuna, for  instance. But normally you would expect the intestine to be cooked and  eaten just like the flesh. But, strangely, the intestine is turned into a  delightful paste in 
Binh Dinh Province.
To make it, get the intestine of triggerfish or tuna, ensuring it is large and fresh.
It  is not necessary to wash it because it is not dirty and does not  contain any toxic substance. But remove the gall bladder to make sure  the paste is not bitter. With a sharp knife make a delicate cut to drain  the viscous substance inside.
Then cut it into small pieces, put  in a container or glass jar, and add salt, with one portion of salt for  two portions of intestine. Cover the jar tightly and put it in the sun  for three to seven days. The intestine shrinks and becomes a paste.
Fifteen  days later, after soaking up the salt, it produces a dark liquid. It  takes another two to three months to get the extract, which no longer  smells fishy. Throw away the intestine and use only the thick sauce.
It is tasty and fragrant, delicious when eaten with hot rice, vermicelli, 
bánh hỏi (fine rice vermicelli), or 
bánh cuốn (steamed rice rolls).
To  make it even tastier, put a pan over low heat, add some oil and chopped  garlic for fragrance, and then the sauce. Stir it well and add some  sugar and seasoning to get a greasy dark sauce that smells good. You can  add chilli to make it spicier.
Fermented squidCuttlefish paste is made in a similar manner. Choose fresh fish with firm flesh, and wash but not clean its intestine.
To  prepare the paste, a specialty of 
Quang Ngai Province, mix one bowl of  salt with three bowls of the intestine, mix well, and put in a  container.
It ferments and usually turns black because of the  internal ink bag. It is advisable not to discard the bag because locals  think it is the extract of the squid. If it is removed, the fermented  squid turns lighter but also less tasty.
The fermented squid can  be eaten raw, but the texture is somewhat tough. So people often chop it  into small pieces and put it in a bowl of chopped ginger, chili, and  garlic. Then, add some chopped pineapple and one will have delicious  sauce. It is eaten with hot rice and herbs and vegetables.
If you don’t fancy raw fermented fish intestine or fermented squid, add pork belly and braise to get a delicious dish.
Mix  the pork belly with the paste, add some seasoning and sugar, then put  in a pan over low heat. Braise until the meat soaks much of the paste  and the latter turns thicker.
By Nguyet Anh, Thanh Nien News (The story can be found in the July 27th issue of our print edition, VietweekSource: vietnamtourism.org.vn