Tung Nguyen, Katherine Manning
By Tung Nguyen, Katherine Manning, Lyn Nguyen and Elisa Ung
This is one of our easiest dishes to make and it packs enormous flavor.
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