Vietnamese Calamari Salad

By Hank Shaw

Updated 08/09/18

Vietnamese Calamari Salad
Vietnamese Calamari Salad. Hank Shaw
Ratings (4)
  • Total: 21 mins
  • Prep: 20 mins
  • Cook: 1 mins
  • Yield: 4 appetizers (4 servings)
Nutritional Guidelines (per serving)
270 Calories
3g Fat
42g Carbs
24g Protein
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Nutrition Facts
Servings: 4 appetizers (4 servings)
Amount per serving
Calories 270
% Daily Value*
Total Fat 3g 4%
Saturated Fat 1g 4%
Cholesterol 264mg 88%
Sodium 1177mg 51%
Total Carbohydrate 42g 15%
Dietary Fiber 7g 24%
Protein 24g
Calcium 336mg 26%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

A spicy, bright Vietnamese calamari salad that just may be the perfect summer appetizer: Done right, the squid is almost buttery, the ginger snappy, the chiles warm and the cucumbers cool. The dressing -- based off a dipping sauce developed by Sacramento, CA, chef Mai Pham -- is garlicky and sweet, and cilantro adds an herbal touch. You can substitute in mint or basil (especially Asian basil) if you don't like cilantro. This recipe serves 4 as an appetizer.

Ingredients

  • 1 lb squid (cleaned)
  • 1 piece ginger (1 inch, peeled)
  • 1 shallot (finely chopped)
  • 1 small chili pepper (such as a cayenne, Thai or habanero)
  • 1 medium cucumber (peeled)
  • 1/2 cup cilantro (chopped, or mint or basil)
  • 3 cloves garlic (chopped)
  • 2 small chili peppers (such as a cayenne, Thai or habanero, chopped)
  • 2 Tbsp. honey
  • 3 Tbsp. fish sauce (Asian)
  • 3 Tbsp. lime juice (with a little pulp)
  • 3 Tbsp. water

Steps to Make It

Rinse the squid well under cold water; make sure the insides of the tubes are clean. You can peel the skin off the squid, but I don't -- I like the way it looks. Slice the tubes into thick rings and set aside.

Bring a pot of salty water (it should taste like the sea) to a boil.

Slice the ginger into very thin strips, as thin as you can make them. Slice the chiles into very thin rings, or if you are using a habanero, tiny chunks. A whole habanero will make this dish very hot, so I'd use just half if you are going this route.

Remove the seeds from the cucumber and cut it into thin slices, or chop it into small dice. Either way is fine.

To make the dressing, mash the garlic cloves and the 2 other chiles (or other half of the habanero) in a mortar and pestle. If you don't have one, chop everything up very finely and mash it with the flat side of your kitchen knife.

Add the sugar and grind it into the chile-garlic mixture, or mix it with the chile-lime paste in a small bowl. Then add the fish sauce, water and lime juice and stir well to combine.

To cook the squid, toss it into the boiling water and let it cook for no more than 30 seconds. I cook my calamari for only 15 seconds. Really. It really only takes that long to get buttery squid.

Finish the salad by tossing all the ingredients together in a bowl and serving. You can chill the salad in the fridge for up to a day before serving, and it tastes equally well cold or at room temperature.

To drink, I'd propose an off-dry Gewurztraminer or a California Roussane if you're a wine drinker. But I prefer a frosty pilsner or lager beer with this dish.