Food of Vietnam by Trieu Thi Choi & Marcel Isaak

Author:Trieu Thi Choi & Marcel Isaak
Language: eng
Format: epub
ISBN: 978-1-4629-1635-1
Publisher: Tuttle Publishing

Serves 4 to 6 Preparation time: 20 mins Cooking time: 3 mins

Squid Salad Goi Muc

1 lb (500 g) fresh medium squids, body sacs only

2 cups (500 ml) water

Ice water, for cooling

2 tablespoons freshly squeezed lime juice

4 tablespoons rice wine or sherry

3 cloves garlic, crushed

1 teaspoon sesame oil

1 teaspoon sugar

1 teaspoon crushed black peppercorns

1/2 stalk celery (80 g), sliced to yield 1/2 cup

1/2 cup (20 g) minced coriander leaves (cilantro)

1 finger-length red chili, deseeded and minced

1/3 cup (50 g) Pickled Spring Onions (page 25) (optional)

2 tablespoons crushed roasted unsalted peanuts

1/4 cup (60 ml) Fish Sauce Dip (page 26)

Rice crackers, to serve

1 Make a lengthwise cut along each body sac. Open and rinse the inside well. Score the flesh with diagonal criss-cross slits across the surface. This allows the squid to cook quickly. Slice into bite-sized pieces.

2 Bring the water to a boil in a small pot or saucepan over high heat. Poach the squid pieces until just cooked, 30 seconds to 1 minute. Remove and plunge immediately in ice water to cool. Drain and set aside.

3 Mix the cooked squid with all the other ingredients in a large bowl and toss until well combined. Transfer to a serving platter.

4 Serve the squid salad immediately with rice crackers.

Note: Squid becomes rubbery if overcooked. To achieve a soft and velvety texture, barely cook the squid and quickly plunge it in ice water. Squid may be tenderized by soaking it in milk for a day before cooking.

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