Goi muc - Squid salad

By Helen Le Published: May 24, 2011

  • Prep: 10 mins
  • Cook: 15 mins
  • Ready In: 25 mins

  • Yield: 4 Servings

Vietnamese cooking is famous for its healthy eating style. It is greatly admired for the freshness and richness of the ingredients. Today we make a simple yet super delicious recipe with squids and fresh herbs called “Goi muc”. The dish utilizes fish sauce and a wide range of herbs for its delicacy. Enjoy!

  • To prepare squid, discard the hard quill inside and the eyes, keep the tentacles. Peel off the colored skin. Rinse well and drain.
  • In a large sauce pan, add the squid and ginger. Cover the lid and “steam” without water over medium heat for 10 mins. The squid will release water as it cooks, so you don’t need to add water. Drain the steamed squid, let cool slightly and cut into rings.
  • To make the salad dressing, in a mortar and pestle, pound garlic, ginger and chili to a rough paste. Add sugar, fish sauce and lime juice (1:1:1 ratio). Stir well to dissolve.
  • In a large salad bowl, toss the squid with the half of the dressing and set aside for 5 minutes
  • Right before serving, add all fresh greens and mix well with the rest of the dressing.
  • “Grill” a sesame cracker in the microwave for 1 minute each side. To serve, break a piece of sesame rice cracker and topped with the salad. Yum!