Vietnamese Squid Recipes
FRIED SQUID WITH PINEAPPLE (MUC XAO THOM)
This tangy and sweet dish is perfect served over fluffy white rice. Be sure and not to overcook the squid or it will become tough.
Provided by Rohani
Categories World Cuisine Asian Vietnamese
Time 20m
Yield 4
Number Of Ingredients 9
Steps:
- In a large skillet over medium high heat, heat the and the garlic. Fry until garlic is golden brown.
- Add onion and stir-fry for 1 minute. Add squid and cook until they just turn white (do not overcook). Add the pineapple, celery, fish sauce, sugar and pepper. Stir fry for 2 minutes.
Nutrition Facts : Calories 329.6 calories, Carbohydrate 21.1 g, Cholesterol 528.9 mg, Fat 10.1 g, Fiber 2 g, Protein 37.2 g, SaturatedFat 1.9 g, Sodium 1228.5 mg, Sugar 9.2 g
21 SIMPLE VIETNAMESE RECIPE COLLECTION
Looking for Vietnamese recipes to create a feast for the family? From the popular street food, banh mi to the nutrient-dense spring rolls, treat yourself to a taste of Vietnam!
Provided by insanelygood
Categories Recipe Roundup
Number Of Ingredients 21
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a Vietnamese dish in 30 minutes or less!
Nutrition Facts :
SQUID WITH BLACK PEPPER, VIETNAMESE STYLE
Provided by Mark Bittman
Categories easy, quick, appetizer, side dish
Time 2m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Put oil in a large skillet or wok and turn heat to high. A minute later add squid and cook, stirring frequently, just until it becomes opaque, about 30 seconds.
- Taste; the moment the rawness is gone, add garlic and stir; add at least a teaspoon of black pepper. Stir in fish sauce, cook another 10 seconds, and taste; add more sauce and salt, if necessary. Garnish and serve.
Nutrition Facts : @context http, Calories 170, UnsaturatedFat 1 gram, Carbohydrate 8 grams, Fat 2 grams, Fiber 0 grams, Protein 27 grams, SaturatedFat 1 gram, Sodium 783 milligrams, Sugar 1 gram, TransFat 0 grams
VIETNAMESE SQUID
Categories Shellfish
Number Of Ingredients 8
Steps:
- Put oil in large skillet or wok and turn to high heat. A minute later, add squid and cook, stirring, until it becomes just opaque (about 30 seconds. Taste, the moment rawness is gone, add garlic, lemongrass, red pepper flakes and at least a teaspoon of black pepper. Stir in fish sauce, cook another 10 seconds and taste. Add more sauce and salt if necessary.
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- Caramelized Pork Belly (Thit Kho) Thit kho is a great example of classic Vietnamese family food. It may take up to 2 hours to cook, but you can make it ahead the day before, or make a big batch during the weekend and freeze.
- Steamed Fish with Ginger, Scallion and Soy Sauce (Ca Hap) By using fish fillets instead of a whole fish, the prepping and cooking process will become effortless.
- Beef & Potato Stir-fry (Bo Xao Khoai Tay) This dish is my childhood favorite. It has a savory taste with flavorful beef and tender potato slices. We usually cook it as a main dish served with rice.
- Grilled Pork Chops (Suon Nuong) Another restaurant-style dish you can make at home. Marinate the pork chops in the morning and then all you need to do is to grill it in the evening for dinner.
- Fried Tofu with Scallion and Fish Sauce (Dau Ran Tam Hanh) A rustic side dish ready in 15-20 minutes. Crispy and piping hot fried tofu is dipped in scallion fish sauce mixture to soak up delicious flavors.
- Steamed Clams with Thai Basil and Lemongrass (Ngheu Hap Sa) Many Vietnamese people love to start their dinner with a lightly cooked seafood dish that highlights the natural sweetness of the seafood.
- Steamed Squid with Ginger and Scallion (Muc Hap) Squid is another seafood that can benefit from steaming. Just make sure you don’t overcook the squid or it will become rubbery.
- Rotisserie Chicken (Ga Roti) Ga Roti features juicy chicken in a savory and lightly sweet sauce. You can use chicken drumsticks, thighs or whole chicken legs and marinate them in the morning.
- Fried Eggs and Tomatoes (Trung Chien Ca Chua) This fried eggs and tomatoes is a light dish with lovely flavors to accompany any strongly-flavored main dish.
- Shaking Beef (Bo Luc Lac) An easy and delicious one-pan meal that doesn’t require a lot of effort. You can eat it with rice, or serve it with simple salad and fries on the side.
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- In a small bowl, thoroughly combine the salt, white pepper and five-spice powder. In another bowl, mix together the flour and cornstarch.
- Roughly chop the garlic cloves. Cut the chillies into thin rings, shaking out and discarding the seeds as you go.
- Clean the squid. Pull the tentacles and head from the body - most of the guts will come out of the cavity at the same time. Use a sharp knife to separate the head from the tentacles; discard the head and guts. Pull the transparent quill from the body and fish around with your finger inside the cavity to make sure it's completely clean. Pull off and discard the purple skin from the body. Rinse the body pieces inside and out, then cut them into rings about 8mm ( ⅜ inch) wide. Turn the rings inside out. Put the squid rings and tentacles into a colander and drain briefly, then transfer them to a bowl. Sprinkle with the flour and cornstarch and mix thoroughly, then shake off the excess flour/starch.
- Pour oil to a depth of about 6cm (2⅓ inch) in a wok and heat it to 180 degrees Celsius (350 degrees Fahrenheit). Fry the squid rings and tentacles in batches - do not crowd the pan. The squid take only about two minutes to cook. Scoop the pieces from the wok and drain them on paper towels.
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- Egg Coffee. Convenience is often the enemy of creativity and it’s rumored that the popular and very delicious, Vietnamese egg coffee, was created by a café owner when milk was in short supply during the 1940s.
- Coconut Chicken Curry. If you know and love the flavors of Thai curry, Vietnamese coconut chicken curry will feel very familiar. The main difference relates to their respective preparations, as the Vietnamese style uses chunks of potatoes and onions for a more stew-like quality.
- Classic Banh Mi. Ah yes, the wildly popular banh mi. This assemblage of pork, pickled vegetables, pâté, and mayo on a baguette is a quick and satisfying eat.
- Lemongrass Tamarind Chicken. Aside from vinegar and citrus, tamarind is frequently used in Southeast Asian cuisine to add a sour kick. Though, this ingredient is also more complex in flavor than its counterparts, delivering fruity, almost caramel-like notes.
- Vietnamese Spring Rolls. When you want a light meal with a refreshing crunch, these Vietnamese spring rolls have you covered. Roll them up and serve them with the Thai-style peanut sauce used in this recipe, or with a tamarind dipping sauce which is more true to Vietnamese cooking.
- Pomelo and Shrimp Salad. Pomelo is native to Southeast Asia and has made its way into many Vietnamese dishes. Its flavor is similar to a grapefruit, but a bit more mild and sweet.
- Vietnamese Fried Chicken. Although fried chicken isn’t a staple in Vietnam, paired with the iconic nước mắm pha sauce it certainly takes on the right flavors.
- Pho Bo Soup. That’s right, Vietnamese pho is pronounced as, “fuh” and it’s definitely not ramen. Classic pho is made with rice noodles, beef broth, and thin-sliced beef, whereas ramen is made with wheat noodles, a variety of broths, and typically packs on more toppings.
- Vietnamese Beef and Noodle Salad. Vietnamese beef and noodle salad is a beautiful merge between flavors, textures, and colors. Between its tender beef, rice noodles, pickled vegetables, crisped shallots, and ever-present nước mắm pha, this dish feels very essential to Vietnamese cuisine.
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