Pauline Nguyen, Luke Nguyen, Mark Jensen

Squid Salad with Pickled Vegetables and Fresh Herbs

Name: Squid Salad with Pickled Vegetables and Fresh Herbs (Gỏi Mực)
Yield: Serves 2
Cuisine: Vietnamese
Ingredients: 200 g (7 oz) pickled vegetables; 50 g (1¾ oz) bean sprouts; 200 g (7 oz) cleaned squid (legs cut into individual pieces); 1 handful mixed herbs (perilla, mint, Vietnamese mint); 1 handful mixed herbs (perilla, mint, Vietnamese mint); 1 handful mixed herbs (perilla, mint, Vietnamese mint); 1 handful mixed herbs (perilla, mint, Vietnamese mint); 2 teaspoons garlic oil; 2 teaspoons roasted rice powder; 1 tablespoon chopped lemon grass, white part only; 1 teaspoon fried garlic; 1 tablespoon fried red Asian shallots; 1 bird’s eye chilli, chopped; 3 tablespoons dipping fish sauce; 1 tablespoon roasted peanuts

Gỏi Mực

Preparation info

Serves
2

Difficulty
Easy

Appears in

Secrets of the Red Lantern

By Pauline Nguyen , Luke Nguyen and Mark Jensen

Published 2007

About

Ingredients

200 g (7 oz) cleaned squid (legs cut into individual pieces)
200 g (7

Asia
Vietnam
Fish course
Pescatarian
Southeast Asia

Method

Lay the cleaned squid on a cutting board, insert your knife into the top edge of the body and run the knife down to the bottom of the squid. Fold it open as you would a book.

Working from the top-right of the squid to the bottom-left, score diagonal slices in the flesh, making sure not to penetrate through. Turn the squid 180 degrees and repeat the diagonal slicing so you now have a cri