Vietnamese Squid Salad

Name: Vietnamese Squid Salad
Prep time: 20 min
Cook time: 2 min
Total time: 22 min
Yield: 4 servings
Cuisine: Vietnamese
Ingredients: 1 lb squid tubes, sliced; 3 tbsp fresh lime juice; 2 tbsp fish sauce; 1 tbsp granulated sugar; 2 garlic cloves, minced; 2 Thai bird chili, minced; 1 cup carrots, julienned; 1 cup English cucumber, julienned; 1/2 cup fresh mint leaves, torn; 1/2 cup fresh cilantro, chopped; 2 tbsp fried shallots

Tender flash-poached squid is tossed with crisp vegetables, fresh mint, cilantro, and a zesty fish sauce dressing. It offers a bright balance of sweet, sour, salty, and spicy flavors.

22 minEasyServes 4180 cal/serving

VietnameseSaladStovetopPescatarianHigh ProteinLow CarbHalal-friendlyGluten-FreeNut-FreeDairy-FreeSoy-FreeEgg-FreePork-FreeAlcohol-FreeCorn-Free

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Ingredients

1 lb squid tubes, sliced
3 tbsp fresh lime juice
2 tbsp fish sauce
1 tbsp granulated sugar
2 garlic cloves, minced
2 Thai bird chili, minced
1 cup carrots, julienned
1 cup English cucumber, julienned
1/2 cup fresh mint leaves, torn
1/2 cup fresh cilantro, chopped
2 tbsp fried shallots

Instructions

1

Bring a pot of water to a rolling boil.
2

Poach 1 lb sliced squid tubes for 1 minute until opaque and reaching an internal temperature of 145F, then plunge into ice water and drain well.
3

Whisk 3 tbsp fresh lime juice, 2 tbsp fish sauce, 1 tbsp granulated sugar, 2 minced garlic cloves, and 2 minced Thai bird chili in a bowl until sugar dissolves.
4

Combine 1 cup julienned carrots, 1 cup julienned English cucumber, 1/2 cup torn fresh mint leaves, 1/2 cup chopped fresh cilantro, and the drained squid in a large serving bowl.
5

Pour dressing over salad, toss to coat, and garnish with 2 tbsp fried shallots.

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Questions

What internal temperature should Vietnamese Squid Salad reach?

For Vietnamese Squid Salad, the target internal temperature is 145 F (about 65 C), given in step 2. A probe thermometer removes the guesswork.

What can I use instead of fish sauce in Vietnamese Squid Salad?

The entry for Vietnamese Squid Salad calls for 2 tbsp fish sauce. In its place: Soy sauce with a squeeze of lime covers the salt and some of the savor. For a vegetarian version, use a mushroom-based soy sauce. Start with the same volume and adjust.

Is Vietnamese Squid Salad low-carb?

A serving of Vietnamese Squid Salad carries 10 g of carbohydrate, 2 g of it fiber. Against a strict 20 g keto day that is 50 percent of the budget; against a moderate 100 g low-carb day it is 10 percent.

Does Vietnamese Squid Salad contain shellfish?

Yes: 1 lb squid tubes, sliced. The full allergen list for this entry is shellfish and fish. Packaged ingredients vary by brand, so check labels if the allergy is serious.

How do I store and reheat Vietnamese Squid Salad?

The base of Vietnamese Squid Salad is carrots, which holds up: it keeps three to four days refrigerated and tastes better after a few hours, once the dressing has soaked in. Hold back a spoonful of dressing to freshen it before serving. It does not freeze.

Serve it with

Shaking Beef with Watercress main
Cơm Chiên main
Bun Bo Hue (Spicy Beef Noodle Soup) soup

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