Goi Muc (Vietnamese Squid and Herb Salad)
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Ingredients
- 400 g cleaned squid, sliced into rings
- 250 g white cabbage, finely shredded
- 1 carrot, julienned
- 2 shallots
- 40 g roasted peanuts, roughly chopped
- 2 tbsp fish sauce
- 2 tbsp lime juice
- 1 tbsp caster sugar
- 1 fresh mint
- 1 fresh red chilli
Nutrition (per serving)
- Calories
- 207 kcal
- Protein
- 20 g
- Carbohydrate
- 14.6 g
- of which sugars
- 9.4 g
- Fat
- 6.5 g
- of which saturates
- 1.2 g
- Fibre
- 3.2 g
- Salt
- 1.91 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Blanch the squid rings in boiling water for 90 seconds only, until just opaque, then drain and cool.
- 2
Finely slice the shallots and fry in a little oil until golden and crisp.
- 3
Whisk the fish sauce, lime juice and sugar with 1 tablespoon of water to make a dressing.
- 4
Toss the cabbage, carrot and squid with the dressing.
- 5
Scatter with the crispy shallots, peanuts, mint and sliced chilli to serve.
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