Northern Vietnamese Calamari Salad

Northern Vietnamese Calamari SaladDifficulty: Medium

Category: Salad

Time: 30 minutes

Servings: 4





1 pound fresh or frozen calamari/cut into ½ inch rings

-1 tablespoon ginger, silvered

-1 shallot, sliced thinly

-1 Thai bird’s eye chili

-1 bunch Asian celery

-1 cucumber, cut into matchsticks

-Handful of Thai basil, roughly chopped

Chili Sauce

-2 gloves garlic

-3 Thai bird’s eye chilies

-1 teaspoon Stevia

-3 tablespoons fish sauce (ensuring that it contains no artificial ingredients or preservatives)

-3 tablespoons freshly squeezed lime juice

-3 tablespoons water


First, place celery and cucumber matchsticks in cold water for half an hour, and begin boiling a large pot of water. In the meantime, prepare the sauce be finely chopping the garlic and chilies, then sprinkling the Truvia over them and smashing them with the side of your knife until you have a coarse paste. Place bowl and add the remainder of the sauce ingredients. Stir them together, and let sit to develop the flavors until the rest of the salad ingredients are ready. Once pot of water has come to boil, add calamari and strain them once they have plumped. This will happen very quickly, approximately 5 seconds. Don’t cook them too long, or they will become tough.


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