Squid Salad A La Binh

Total Time: 15 mins Preparation Time: 10 mins Cook Time: 5 mins

Ingredients

• Servings: 4
• 1 lb squid, cleaned
• 4 garlic cloves, crushed and chopped fine (1 tbsp)
• 2 -3 small thai peppers, seeded and chopped (1/2 tsp)
• 1 cup very thinly sliced onion
• 3 tablespoons lime juice
• 1/4 cup shredded fresh mint
• 1/4 cup shredded cilantro leaf
• 2 tablespoons nuoc nam (fish sauce)
• 1/2 teaspoon sugar
• 1/4 teaspoon salt
• 4 large lettuce leaves

Recipe

• 1 bring 6 cups of water to a boil in a large pot.
• 2 cut the body of each squid crosswise into 1 inch slices and the tentacles into 1/2 inch pieces.
• 3 add the squid to the boiling water and cook for about 3 minutes, stirring occasionally, just until the water comes back to a boil.
• 4 do not overcook as squid has a tendency to get tough and chewy when overcooked.
• 5 drain immediately.
• 6 combine the remaining ingredients except the lettuce in a serving bowl large enough to hold the squid.
• 7 add the hot, drained squid and toss until well mixed.
• 8 set aside for at least 10 minutes (but best if marinated for 24 hours) stirring occasionally so that the dish can develop flavor.
• 9 can be kept in the refrigerator for 4-5 days.
• 10 serve on lettuce leaves.