Vietnamese Calamari Salad Recipes

WARM CALAMARI SALAD

Steps:

• Cut calamari tubes into 1/4-inch rings. Cut larger tentacle pieces in half. Place calamari in a bowl. Add oil, red pepper flakes, chipotle powder, cayenne pepper, brown sugar, jalapeno slices, and salt. Mix together thoroughly.
• Place arugula and beans in separate bowl. Toss with olive oil, lemon juice, salt and pepper. Divide among 4 servings bowls.
• Heat cast iron skillet over high heat until smoking. Add calamari to skillet; cook and stir until calamari loses its translucency, about 2 minutes. Remove from heat immediately.
• Spoon calamari over arugula and beans. Drizzle with olive oil and lemon juice. Season with a pinch of pepper flakes.

VIETNAMESE CALAMARI HERB SALAD

Steps:

• In a small bowl, combine lime juice, sugar, fish sauce, and chiles. Set dressing aside.
• In a large serving bowl, combine mint, basil, dill, parsley, cilantro, onion, celery, and cashews. Set aside.
• In a 4-qt. pot about 10 inches in diameter, heat vegetable oil until it registers 360° on a candy thermometer.
• While oil is heating, slice calamari tubes into 1/2-3/4" rings.
• Put in a small bowl with tentacles. Set aside.
• In another small bowl, combine all-purpose flour, rice flour, 1 teaspoons salt, and the cayenne.
• Drop the calamari pieces into the flour mixture, turning to coat well.
• Working in 3 batches, fry squid 3 to 5 minutes per batch, or until pieces are light brown.
• Using a slotted spoon, transfer fried calamari to a large plate lined with several folded paper towels and sprinkle lightly with salt to taste.
• Allow oil temperature to return to 360° between batches.
• Add the warm calamari to the herb-cashew mixture and pour half of the dressing over it.
• Toss gently just until coated.
• Serve salad immediately, with remaining dressing on the side.

CRAVING-VIETNAMESE SALAD

Steps:

• Combine 1/4 cup mirin, soy sauce, 3 tablespoons fish sauce, 1 tablespoon sriracha sauce, brown sugar, and garlic in a bowl. Stir in pork. Let marinate in the refrigerator, 1 to 4 hours.
• Heat vegetable oil in a large skillet over medium heat. Add pork, discarding marinade; cook and stir until lightly browned, 5 to 10 minutes. Drain excess juices and allow to cool to room temperature, about 15 minutes.
• Place noodles in a large bowl and cover with boiling water. Let soak until softened, about 5 minutes. Drain and cut into short lengths.
• Combine drained noodles, shrimp, scallions, lettuce, carrots, cucumber, red bell pepper, and cilantro in a large bowl to make salad. Stir in pork.
• Mix sesame dressing, 1/3 cup mirin, 1/4 cup fish sauce, and 1 tablespoon sriracha sauce in a bowl to make dressing. Pour over salad and toss until well-mixed.
• Grind peanuts coarsely in a food processor. Sprinkle on top of the salad.

CALAMARI MANGO SALAD

Steps:

• Cut squid tubes into rings.
• Blanch in boiling water to cover 30 seconds or until opaque. (Water doesn't have to return to a rolling boil.) Don't overcook or squid will become tough.
• Plunge in ice water to chill. Drain.
• Combine squid, mangoes, and lime juice in a small bowl.
• Whisk together mustard, vinegar, and olive oil. Stir in cilantro and next 3 ingredients. Fold in squid mixture.
• Cover and chill until ready to serve. Top baguette slices with salad, using a slotted spoon.