Vietnamese Squid Salad
Experience the epitome of freshness with this vibrant seafood salad, infused with the invigorating flavours of a zesty Vietnamese dressing. A perfect choice for a quick, rejuvenating meal after a long day at work.
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