Squid Salad

Name: Squid Salad
Yield: Serves 4 as an appetizer
Cuisine: Vietnamese
Ingredients: ½ cup [120 ml] lime juice; 2 cups [about 80 g] chopped cilantro, mint, and/or basil; ¼ cup [35 g] crushed, finely chopped, or ground dry-roasted unsalted peanuts; 4 handfuls red leaf lettuce, for serving (optional); ¼ cup [50 g] sugar; 2½ lb [1.2 kg] squid bodies (not tentacles), peeled and rinsed; ½ cup [120 ml] white vinegar; 1 Tbsp fish sauce; ½ tsp black pepper; 1 small sweet onion, halved lengthwise and thinly sliced crosswise; ¾ oz [20 g] ginger (about a 1 in [2.5 cm] long piece), peeled and julienned; 1 tsp kosher salt; ¼ cup [60 ml] soy sauce

Preparation info

Serves
4
as an appetizer

Difficulty
Easy

Appears in

Mango and Peppercorns

By Tung Nguyen , Katherine Manning , Lyn Nguyen and Elisa Ung

Published 2021

About

This is one of our easiest dishes to make and it packs enormous flavor.

Ingredients

2½ lb [1.2 kg] squid bodies (not tentacles), peeled and rinsed
¾ oz [

Asia
Vietnam
Fish course
Pescatarian
Southeast Asia

Method

Cut the squid crosswise into ¼ in [6 mm] thick pieces, cutting the wider pieces in half, if desired. Transfer the squid to a medium saucepan. Add the ginger, fish sauce, salt, pepper, and ¼ cup [60 ml] of