Fried Squid in Rice Flour Batter

Mụ̉c Chiên Lang Bột

Preparation info

  • Serves


    as an Appetizer
    • Difficulty


Appears in

Little Saigon Cookbook: Vietnamese Cuisine And Culture In Southern California's Little Saigon

Little Saigon Cookbook

By Ann Le

Published 2011

  • About

To be truthful, fried squid is not the most popular dish on a Little Saigon menu, though its often served at nhau (a night of food and heavy drinking of beer and rice wine). If you are a calamari lover as I am (the American in me can’t say no to the tastiness of fried foods), this is an easy dish to make at home. The rice flour coating becomes lightly crispy and is delicious with the sweet tang and saltiness of the dipping sauce.


  • 1 ¾ to 2 pounds fresh squid
  • cup fish sauce
  • 1 fresh Thai bird chile, finely chopped
  • 1 cup rice flour
  • ½ cup cornstarch
  • 2 tablespoons salt
  • 1 tablespoon ground black pepper
  • 1 tablespoon sugar
  • 1 cup oil
  • Scallions, chopped into rings


    1. Begin by cleaning the squid, separating the head and the body, and removing the pen, head, and membrane. Cut the bodies lengthwise into -inch strips or into rings. Reserve the tentacles for frying as well. Rinse the pieces of squid and pat them dry.
    2. Put the squid in a medium bowl. Add the fish sauce and chopped chile. Coat the pieces of squid evenly. Let them soak in the sauce for 15 minutes.
    3. In a shallow dish, combine the rice flour, cornstarch, salt, black pepper, and sugar. Stir to completely blend the dry ingredients together.
    4. Pour the oil into a medium skillet to a depth of about 1 to inches. Heat the oil over high heat until it reaches 345 degrees. Line up the dish of squid and fish sauce right next to the dish of dry ingredients.
    5. Remove each squid piece from the fish sauce and dredge completely in the flour mixture. Transfer immediately in small batches to the hot oil and deep-fry for 5 minutes, or until the coating has turned golden brown. Drain the fried squid on paper towels.
    6. Put the squid in a serving dish and garnish with the chopped scallions. Serve with nuoc cham.