Recipes - Vietnamese

Vietnamese Squid Salad
vietnamese squid salad


This particularly light and refreshing salad is easily made with this recipe for a traditional Vietnamese dressing. If preferred, squid can be barbecued or grilled rather than boiled, and serves warm on the salad.
Cooking Time: < 15mins
Serves:3 to 4
Total time: 15mins - 30mins
Course: Salad
Cook Method: Boil
Cuisine: Vietnamese









Ingredients:

1 tbsp garlic (coarsely chopped)
1¼ tbsp fresh red chillies (coarsely chopped)
3 tbsp Squid Fish Sauce
2½ tbsp white vinegar
3½ tbsp freshly squeezed lime juice
2-3 tbsp castor sugar
½ medium red onion
2 medium tomatoes (cut into 8 wedges)
1kg squid tubes
hot mint leaves (to garnish)




Steps:
  1. Pound chillies and garlic with the fish sauce, vinegar, lime juice and sugar. Mix well until sugar is dissolved.
  2. Add tomatoes and onion and set aside for 1 hr.
  3. Wash and clean the squid tubes, and cut into 1.5cm rings.
  4. Bring 6 cups of water and a pinch of salt to the boil. Add the squid and cook for 5 mins until soft and tender.
  5. Toss with the prepared dressing, chilli (for approximately 1 hr) and garnish with the hot mint leaves before serving.

Hint: Serve on a bed of Chinese lettuce and mesclun salad mix.


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Vietnamese Squid Salad

Vietnamese Squid Salad

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This particularly light and refreshing salad is easily made with this recipe for a traditional Vietnamese dressing. If preferred, squid can be barbecued or grilled rather than boiled, and serves warm on the salad.

Cooking Time: < 15mins
Serves: 3 to 4
Total time: 15mins - 30mins
Course: Salad
Cook Method: Boil
Cuisine: Vietnamese
Ingredients

1 tbsp garlic (coarsely chopped)
1¼ tbsp fresh red chillies (coarsely chopped)
3 tbsp Squid Fish Sauce
2½ tbsp white vinegar
3½ tbsp freshly squeezed lime juice
2-3 tbsp castor sugar
½ medium red onion
2 medium tomatoes (cut into 8 wedges)
1kg squid tubes
hot mint leaves (to garnish)

Instructions
  1. Pound chillies and garlic with the fish sauce, vinegar, lime juice and sugar. Mix well until sugar is dissolved.
  2. Add tomatoes and onion and set aside for 1 hr.
  3. Wash and clean the squid tubes, and cut into 1.5cm rings.
  4. Bring 6 cups of water and a pinch of salt to the boil. Add the squid and cook for 5 mins until soft and tender.
  5. Toss with the prepared dressing, chilli (for approximately 1 hr) and garnish with the hot mint leaves before serving.

Hint: Serve on a bed of Chinese lettuce and mesclun salad mix.

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