If you are getting bored with daily meals, Mixture Squid Salad (Nộm Mực Thập Cẩm) which comes from many delicious Vietnamese Salad Recipes can help you change the flavor. This dish is the great combination between Dried Tiến Vua Spinach Water (Rau Tiến Vua), carrot, lotus stem and the sour from lemon juice, spicy from chili. All amazing ingredients will create an amazing dish for all members in your family. I bet you will never regret about this decision.
Weekend is nearly come; I think this dish is a good choice for your meal. Moreover, if you have a party with friends, one of amazing Vietnamese Salad Recipes like this one will make your friends surprise and happy. When you are ready, please follow our instruction below and let us together start cooking right now.
Ingredients:
300g baby squid
100g dried Tiến Vua spinach water – You should find this ingredient at Chinese or Vietnamese Markets
200g sweet and sour lotus stem – buy at Vietnamese markets
1 small carrot
Fish sauce, chili, sugar, lemon/vinegar, salt
Coriander, basil leaves, Vietnamese mint
1 clove of ginger
Dried glutinous shrimp cake – Buy at Chinese or Vietnamese Markets.
Process:
Step 1: Clean squid in warm water added a little salt in 2 – 3 times. Clean again in fresh water and wait to get dry.
Step 2: Pour squid into pot with sliced ginger. You should not pour water in this step to create one of amazing Vietnamese Salad Recipes. Cover the pot and cook in 3 – 4 minutes with medium heat. Do not cook too long because squid meat will not good. Pour on plate.
Step 3: Soak dried Tiến Vua spinach water in warm water in 30 minutes. Clean 3 – 4 times and slice into short pieces. Next, soak them into warm water added a little vinegar + sugar + salt. Wait for 1 night.
Step 4: Clean lotus stem. Use your hand to tear into fiber. Mix them with 1 teaspoon salt + 1teaspoon sugar + 1 teaspoon vinegar and wait in 30 minutes. Then, use your hand to press out water. Clean coriander, Vietnamese mint and basil, slice small.
Step 5: Clean carrot, peel off the cover; slice into long and thin pieces. Mix with ½ teaspoon salt and wait in 15 minutes. Next, use your hand and press out water.
Step 6: Making sauce: mince chili and garlic. Mix 2 tablespoons fish sauce + 2 tablespoons sugar together. Add more minced garlic, chili; lemon juice or vinegar then season again to suit your flavor. This sauce requires having a little sweet and sour.
Step 7: Press out water from dried Tiến Vua spinach water after one night.
Step 8: Mix all squid and vegetables together. Pour the sauce, basil, coriander, Vietnamese mint into this mixture. Mix well. Season again to suit your flavor and your dish is finished.
Finally, you can serve for your family and friends. It is more delicious when you sprinkle a little roasted peanut on face before eating. Serving with dried glutinous shrimp cake is a great choice. Hope you love it and do not miss our other Vietnamese Salad Recipes next time. Good Luck for your Cooking.
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