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