Advertisement
4
Easy
Published 2010
We ate this simple but perfect quick dish for lunch in a cafe overlooking the white sands of China Beach near Hue. Vietnamese seafood is incredibly sweet and succulent. To make this dish taste almost as good as it does in Vietnam, cook the squid very briefly to keep it tender, and add a little sugar.
Put a large serving bowl in a low oven to warm. Slice the squid pouches thinly across into rings, leaving the tentacles whole; set aside.
For the dipping sauce, cut the chilli open lengthways under running water and discard the seeds and stem. Peel the ginger and garlic and then chop them, together with the chilli, very finely. Tip into a small shallow serving dish and add the rice vine