Goi muc - Squid salad - Helen’s Recipes Official Website

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!

Cuisine: Vietnam
Course Salad
Skill Level: Easy

Ingredients

*** For the salad ***
1 kg squid 1.1b
1 thumb-sized piece of gingerer smashed
4 medium yellow onion paper-thin sliced, soaked into ice cold water
100 gr mint leaves roughly chopped
100 gr spring onion cut into 2-inch pieces
100 gr Fresh greens: Lettuce, mint leaves, cilantro, garlic chives, cucumber roughly chopped.
*** For the salad dressing ***
3- 5 red chillies (optional)
2 gloves garlic
1 inch piece of ginger
4 tbsp sugar
4 tbsp fish sauce
4 tbsp lime juice
2- 3 tbsp toased seasame seeds
3 sesame rice crackers or 20 prawn crackers.

Instructions

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!