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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