Succulent squid, grilled to perfection, mingling with translucent glass vermicelli that delicately embraces each nuance of flavour. The salad boasts a medley of textures, from the crispiness of shredded iceberg lettuce to the tender bite of carrots cut into matchsticks. Red onions and radishes add a touch of piquancy, while the vibrant red chilli brings a subtle heat that awakens the taste buds.
At the core of this culinary marvel is the Vietnamese dressing – a testament to the artistry of balancing sweet, salty, sour, and umami flavours. Imagine the combination of fish sauce, white vinegar, and lemon juice, intricately woven together with the subtle sweetness of caster sugar. The dressing, a symphony of aromatic garlic and fiery red chilli, transforms the ordinary into the extraordinary, elevating each ingredient to new heights.
As you take your first bite, you’ll experience a burst of freshness that transports you to the bustling streets of Hanoi or the vibrant markets of Ho Chi Minh City. The fragrant coriander and mint leaves, torn and generously scattered, add an herbal freshness that is quintessentially Vietnamese. These herbs, celebrated for their aromatic qualities, infuse the dish with a garden-fresh allure.
To add a delightful crunch, we garnish the salad with roughly chopped salted peanuts and deep-fried shallots. These elements not only enhance the texture but also pay homage to the rich tapestry of Vietnamese street food, where contrasting textures are a hallmark of every culinary creation.
Immerse yourself in the vibrant flavours of Vietnam, and let this recipe be your passport to a world of freshness and inspiration. From the first chop to the final toss, savour the flavours of Vietnamese culinary artistry in every bite.
Vietnamese Squid Salad
Equipment
- Hark Chubby Offset Smoker
- Grill Grates
- Heat proof gloves
- Tongs
- Ironbark Firewood
- Firehawk Lump Charcoal
Ingredients
- 60 g glass vermicelli
- 250 g cleaned squid sliced into rings
- 2 iceberg lettuce leaves finely shredded
- 1 carrot shredded or cut into matchsticks
- 1 fresh long red chilli thinly sliced
- 3 grams blood oranges (small, Cara Cara, or Valencia)
- 1 continental cucumber
- 4 4 radishes thinly sliced
- ½ cup coriander roughly chopped
- ½ cup mint leaves
- 3 tbsp salted peanuts
Dressing
- ¼ cup boiling water
- 2 tbsp raw sugar
- ¼ cup fish sauce
- 1 tbsp white vinegar
- 2 lemons squeezed
- 1 garlic clove finely chopped
- 1 red chilli finely chopped
Instructions
- Start by getting your offset smoker ready. Preheat it to a steady temperature of 200°C (392°F). using a combination of charcoal as your base followed by double-trip split Ironbark Firewood.
- To prepare the dressing, combine boiling water, raw sugar, fish sauce, white vinegar, lemon juice, finely chopped garlic, and chilli. Stir until the sugar is completely dissolved. Allow the dressing to cool to room temperature.
- Cook the glass vermicelli in boiling water until tender but still slightly firm. Rinse thoroughly in cool water and drain.
- Slice the squid tubes into rings and place on the grill for 5 minutes or until cooked.
- In a large bowl, combine the cooked vermicelli, grilled squid, shredded lettuce, carrot matchsticks, sliced chilli, cucumber, radishes, coriander, and torn mint leaves.
- Add the finely chopped garlic and chilli to the dressing, stirring well to mix the flavours. Pour the dressing over the salad and toss until well combined.
- Garnish the salad with roughly chopped salted peanuts.
- Enjoy! x
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