Vietnamese Squid Salad Recipes

AUTHENTIC SPICY THAI SQUID SALAD RECIPE - YAM PLA-MUEK

Steps:

• Prepare the bell peppers and onions by slicing thinly. Add the bell peppers to an ice cold water bath while preparing other ingredients.
• Slice the pickled garlic cloves and set aside. Reserve 2 tablespoons of the pickled garlic juice that was part of the jar.
• Chop up the chilies, pac peow, cilantro, and green onions. Set aside.
• Score both squids by making narrow slices through the squid lengthways, careful not to cut all the way through. Turn the squid and score again to make small diamond shapes. This will allow the strips to curl up with a beautiful presentation.
• Cut the scored squid into bite size pieces, about 1 inch in length.
• Next, you'll want to blanch the squid. Put the squid in a heat safe bowl. Bring a pot of water to a boil. Ladle in the hot water from the pot to the heat safe bowl, and allow the squid to be blanched for about 30 seconds. Drain the squid, and repeat this process 2-3 times until the squid is cooked through. This method allows you to not overcook the squid. Overcooking the squid will turn it rubbery.
• Once the squid is cooked, add in the palm sugar, toasted rice powder, fish sauce, reserved pickled garlic juice, and lime juice. Stir it up.
• Add in the drained bell peppers, onion, and the rest of the herbs along with the crushed peanuts.
• For presentation, you can place the salad on a dish and surround with lots of green vegetables and herbs, adding the Thai chiles on top for a beautiful presentation of the dish.

VIETNAMESE SQUID SALAD

Steps:

• Make the dressing first by placing the yogurt and all the other ingredients in a bowl or small jug, and mix well.
• In another bowl, toss together the salad ingredients; cabbage, carrot, bean sprouts, peppers, onion and chilli.
• Bring the water to a boil in a small, heavy bottomed pan. Turn the heat down and add the squid rings, cover and simmer for three to four minutes until they are tender. Drain well. Toss the squid with the salad and pour the dressing over the top. Serve the salad in one large bowl or individual bowls, sprinkle with roasted peanuts.