Vietnamese Squid Salad Recipe

(goi muc)

RECIPES OF VIETNAM

Piquant sweet and hot, the flavors of this salad really get the tastebuds working. Squids is easy to work with but becomes rubbery if overcooked; so barely cook the squids and quickly plunge it into ice water to keep its texture.

Ingredients

500 g

60 ml

1 liter

2 tbsp

60 ml

3 cloves

1 tsp

1 tsp

1 tsp

80 g

20 g

1 piece

50 g

2 tbsp

-

Fresh squids, cleaned

Fish sauce dip

Water

Lime juice

Rice wine

Garlic, crushed

Sesame oil

Sugar

Black pepper, cracked

Baby celery, thinly sliced

Coriander leaves ( cilantro)

Red chili, finely chopped

Pickled baby leeks or shallots

Peanuts, crushed

Rice crackers to garnish

Method :

• Cut squids crosswise in narrow section of approx. 5cm long.

• Prepare a large pan of water and bring to a boil and blanch squids quickly, approx. 1 min.

• Immediately plunge into ice water to preserve the soft texture.

• Combine the remaining ingredients with the squids.

• Mix well in a large bowl and arrange on a platter and garnish with rice crackers.

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