Steamed squid with a ginger and chilli dipping sauce

Preparation info
  • Serves


    • Difficulty


Appears in
Orchards in the Oasis: Recipes, travel and memories

By Josceline Dimbleby

Published 2010

  • About

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.


  • 900 g ready-prepared small squid with tentacles
  • good handful of mint leaves
  • 2 rounded


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