FBD

Squid Salad a la Binh

AsianSeafoodEasy20 minBy Northstar

Ingredients

Servings
4
  • 1 lb squid, cleaned
  • 4 clove garlic, crushed and finely chopped
  • 0.5 tsp small Thai hot peppers, seeded and chopped
  • 1 cup onion, very thinly sliced
  • 3 tbsp fresh lime juice
  • 0.3 cup fresh mint leaves, shredded
  • 0.3 cup fresh cilantro leaves, shredded
  • 2 tbsp fish sauce (nuoc mam)
  • 0.5 tsp sugar
  • 0.3 tsp salt
  • 4 large lettuce leaves, for serving

Instructions

  1. 1

    Bring 6 cups of water to a boil in a large pot. Cut squid bodies crosswise into 1-inch slices and tentacles into 1/2-inch pieces.

  2. 2

    Add squid to boiling water and cook for about 3 minutes, stirring occasionally, just until the water comes back to a boil. Do not overcook — squid gets tough and chewy when overcooked. Drain immediately.

  3. 3

    Combine garlic, Thai peppers, onion, lime juice, mint, cilantro, fish sauce, sugar, and salt in a serving bowl large enough to hold the squid.

  4. 4

    Add the hot drained squid and toss until well mixed. Set aside for at least 10 minutes (or marinate up to 24 hours in the refrigerator, stirring occasionally).

  5. 5

    Serve on lettuce leaves. This salad keeps refrigerated for 4 to 5 days.

Tags

saladasian