Vietnamese Squid or Calamari Salad (Goi Muc recipe) is a refreshing, light appetizer that can be served with any dish. As with the majority of Vietnamese salads that are served, this one is coated in sweet, salty, spicy and sour fish sauce dressing, and then garnished with crunchy, garlic that has been fried.
Spicy squid salad is one of the most popular seafood salads. The combination of the sweetness of the squid, the crispiness of the vegetables and the balance between the sweet and sour taste is very easy to eat.
The spicy and sour squid salad with simple and unfussy processing will save us time in preparing dishes for the family. Let’s discover with Vietnamese Cuisines how to make the best spicy and sour squid salad in this article!
Gỏi or nộm means salad
In this particular recipe, I made use of the cucumbers (English cucumbers are the best), pickled daikon and carrots I already refrigerated, white onions and plenty of mint fresh. It is possible to use regular mint or Vietnamese coriander/mint , which is also known by the name of Rau Ram to get the most authentic Vietnamese taste.
If you’re unable to locate whole squids, you can typically find squid/calamari rings cleaned and prepped in the freezer aisles at many supermarkets. Make sure that they’re not cooked for the best outcome. Cooking squid at home will results in a better texture and fresher flavour.
Vietnamese Squid Salad (Goi Muc recipe)
In summer, I love to put whole squids on the grill to get a wonderful smokey flavor. When I don’t have a grill at hand, I just boil them in a small slice of ginger. Squid cooks quickly. Cooking them for longer than 2 minutes can result in the texture becoming tough and rubbery. Don’t overcook!
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Gỏi Mực – Vietnamese Squid Salad
Ingredients
- 1/2 lb of squid (tentancles or rings)1 knob ginger (unpeel, smash)
- 2 cups of pickled the daikon & carrot (do chua)
- 2 cups cucumber thinly sliced (remove seeds)
- 1 cup of mint leaves, or Vietnamese coriander or mint (rau răm) leaves1/4 cup white/yellow onions sliced (soak in cold water 10 mins and remove)
- Sesame crackers or shrimp (optional and microwave until they become puffy)
- 2 tablespoons of garlic that has been fried
- One-quarter cup lime juice1/4 cup fish sauce
- 1/3 cup white sugar in granulated form1 tablespoon minced garlic 1 tablespoon minced
- 2 Red Thai chilies optional
Instructions
- If you are using squid in its entirety be sure to wash it thoroughly. Peel the dark, purplish skin as long as you can. This is especially in the area around your body. Take off the tail and head with a an inclination of. The head, innards , and the long, transparent quill will be able to easily slide out of the body. Set your knife close to the eyes, and cut to split the tentacles into one piece. Cut off the unpalatable cartilage bony part (beak) in the middle of tentacles. Tentacles can be eaten and are delicious. Include them in your salad! Remove the eye end. Slice body into rings. Rinse the squid with cold water several times, then drain it until the it is no longer bubbly. (Bubbly? What? Do you know what I am talking about when cleaning freshly squid). Put squid in a small pot. Add ginger. There's no need to add water because squid releases lots of water naturally. Cover the pot and cook for about a minute. Be sure not to overcook in order to keep the squid soft. Remove and place aside.
- In a large bowl mix the pickled cucumber/daikon/carrot/mint and onions. Mix in cooked squid.
- In a bowl mix the dressing ingredients. Mix half of the dressing into the squid, and gently toss. Let the squid rest for 10 minutes. Squid is tossed into salad. Serve the salad with garlic fried and serve with shrimp or sesame crackers as well as the remaining dressing served alongside.
