Vietnamese · Dinner
Grilled Squid Noodle Salad
Char-grilled squid served warm over rice vermicelli with cucumber, carrot, fresh herbs, and crushed roasted peanuts. Dressed in a Vietnamese nuoc cham of fish sauce, lime juice, garlic, and chili for bright, balanced sour-sweet-salty flavours.
$7
20 minsPrep
8 minsCook
28 minsTotal
EasyLevel
Nutrition per serving
478Calories
38.2gProtein
13.4gFat
53.6gCarbs
12.8gSugar
4.9gFiber
2380mgSodium
423mgChol
2.3gSat Fat
790mgPotassium
110mgCalcium
3.8mgIron
1.9mcgVitamin B12
24mgVitamin C
gluten-free
protein-rich
herb-salt
thirty-min-meals
hidden-gems
gluten-free
Instructions
1
Prep
Score the squid body in a crosshatch pattern, cut into 1.5-inch pieces, pat dry, mince the garlic, and slice the chili thinly.
2
Marinate
Toss squid with 1 teaspoon fish sauce and vegetable oil in a bowl; let sit 15 minutes.
3
Char
Grill squid on high heat 2 to 3 minutes total, turning once, until pieces curl and char lines appear; pull immediately.
4
Build
Toss cooked rice vermicelli with cucumber, carrot, bean sprouts, mint, cilantro, and sliced scallion in a large bowl.
5
Plate
Top noodles with grilled squid, spoon remaining fish sauce mixture with minced garlic and chili over it, and scatter crushed peanuts.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 360g360g squid, cleaned and scored
- 150g150g dry rice vermicelli noodles, cooked
- 4 tbsp4 tbsp fish sauce
- 3 tbsp3 tbsp lime juice
- 2 tsp2 tsp sugar-white
- 2 clove2 clove garlic
- 11 red chili-fresh
- 11 cucumber, julienned
- 11 carrot, julienned
- a small handful of bean-sprout
- a small handful of fresh mint leaves
- a small handful of cilantro leaves
- 2 tbsp2 tbsp roasted peanut
- 4 tsp4 tsp vegetable-oil
- 22 scallion
