Gather ’round, friends, because I’m about to share a culinary adventure that sails the seas of flavor—our vibrant squid salad is here to tantalize taste buds and bring a touch of coastal charm to your table!
The vibrant flavors of Vietnamese Squid Salad, or Goi Muc, are some of my favorites. This dish artfully combines not only the tender fresh squid with the satisfying crunch of julienned carrot and cucumber, the lovely little bites of bean sprouts, and the refreshing robe of fish sauce, lime juice, and garlic that gives the dish just the right tang; it also mixes in clever layers of flavor and texture that make each mouthful exciting.
Mint and cilantro serve as aromatic foils to the contrasting textural elements. Crushed peanuts contribute their own crunch—and a little bit of hoisin sauce serves as a table condiment for those who want to nudge the flavor profile in a different but equally tasty direction.
Vietnamese Squid Salad Goi Muc Recipe Ingredients
–
High in protein and low in calories, offers a tender texture.
–
Provide fiber and natural sweetness, rich in beta-carotene.
–
Adds a refreshing crunch, hydrates with high water content.
–
Rich in enzymes and vitamins, contribute to a crisp texture.
–
Deliver a burst of freshness and aromatic flavor.
–
Adds savory umami depth, enhances overall taste.
–
Introduces a tangy zest, balancing sweet and savory notes.
–
Provide healthy fats and a satisfying crunch.
Vietnamese Squid Salad Goi Muc Recipe Ingredient Quantities
- 500g fresh squid, cleaned
- 1 medium carrot, julienned
- 50g bean sprouts, rinsed
- 1 small cucumber, julienned
- 1 small red onion, thinly sliced
- 1/4 cup fresh mint leaves
- 1/4 cup fresh cilantro leaves
- 1/4 cup roasted peanuts, crushed
- 2 tablespoons fish sauce
- 1 tablespoon lime juice
- 1 tablespoon sugar
- 1 clove garlic, minced
- 1 red chili, thinly sliced (optional)
- Pinch of salt
How to Make this Vietnamese Squid Salad Goi Muc Recipe
1. Start with the squid. Prepare it, then blanch it in a pot of boiling water. You’re only cooking it for about 1-2 minutes, so time it well. Drain and cool the squid before you cut it; otherwise, you’re going to be working with a rubber band instead of a tender protein. Once you’re done, you’ll have tender rings that stand up well to any breading you might attempt. You could cut the squid into strips as well, but I think the pieces are a better vehicle for the various delicious garnish options.
2. In a big mixing bowl, put together the squid, cut into rings; the carrot, cut into matchsticks; the bean sprouts; the cucumber, cut into matchsticks; and the red onion, cut into very thin rounds.
3. The dressing is made by combining the fish sauce, lime juice, sugar, minced garlic, and a tiny bit of salt. Stir until the sugar has completely dissolved.
4. Dress the salad mixture with the dressing and toss gently to combine, making sure that all the ingredients are well coated.
5. Mix the fresh mint and cilantro leaves into the salad.
6. Sample the salad and modify the seasoning as needed. Include additional lime juice or fish sauce to achieve the perfect balance for your palate.
7. When you add, ensure that the red chili is sliced thinly. It will lend heat and color to the salad.
8. Put the salad onto a serving platter and form it into a neat mound.
9. Add crunch and flavor by generously sprinkling crushed, roasted peanuts over the top.
10. Serve the Squid Salad with the contrasting textures and refreshing flavors straight from the assembly line.
Vietnamese Squid Salad Goi Muc Recipe Equipment Needed
1. Large pot
2. Colander
3. Sharp knife
4. Cutting board
5. Mixing bowl
6. Measuring spoons
7. Small bowl or jar (for dressing)
8. Spoon (for stirring and tossing)
9. Plate or serving platter
FAQ
- How do I clean the squid for this salad?– Flush the squid under clear water, slice off the head and tentacles, and yank out the transparent spine. Skin the squid, cut the body into rings, and give it one last rinse.
- Can I substitute any of the fresh herbs in this recipe?– Yes, you can use fresh basil instead of mint or cilantro, but the flavor profile will change slightly.
- Is there a vegetarian version of this recipe?– Yes, you can sub in firm tofu or mushrooms for the squid. Adjust the seasoning to taste.
- How can I adjust the spice level? – The amount of red chili can be increased or decreased according to your spice tolerance, or it can be omitted altogether for a milder version.
- Can I make this salad in advance?The vegetables and dressing can be prepared ahead of time, but you should mix them with the squid just before serving to keep the salad fresh.
- How do I ensure the squid is tender?– Prepare the squid by blanching it in boiling water for 1-2 minutes. Timing is crucial if you want to keep it tender (the way you want it) and avoid overcooking.
- What can I serve with this salad?Serve it as a delicate first course or with steamed jasmine rice for a complete meal.
Vietnamese Squid Salad Goi Muc Recipe Substitutions and Variations
500g fresh squid, cleaned; 500g shrimp or prawns, peeled and deveined; 500g cooked chicken breast, thinly sliced.
One medium carrot, cut into matchstick-sized pieces; 1 medium daikon radish, cut into matchstick-sized pieces; 1 medium zucchini, cut into matchstick-sized pieces.
1 tablespoon lime juice \n 1 tablespoon lemon juice \n 1 tablespoon rice vinegar
1. Red chili, thinly sliced: 1 teaspoon chili flakes 1. Small jalapeño, thinly sliced
A sprinkle of sea salt A sprinkle of soy sauce
Pro Tips
1. Tenderizing the Squid: Before blanching, lightly score the squid pieces in a cross-hatch pattern. This helps tenderize them and allows them to absorb the dressing better.
2. Chilling the Salad: After assembling the salad, chill it in the refrigerator for at least 20 minutes. This allows the flavors to meld and makes the salad more refreshing.
3. Balancing the Dressing: Taste the dressing before adding it to the salad. Adjust the acidity and sweetness by varying the lime juice or sugar to match your taste preference.
4. Enhance the Roasted Peanuts: For extra flavor, toss the crushed peanuts in a dry pan for a few minutes to enhance their roastiness and add a slight crunch.
5. Layering the Herbs: Instead of mixing the herbs into the salad, consider layering mint and cilantro leaves on top just before serving. This preserves their freshness and intensifies their aroma.
Vietnamese Squid Salad Goi Muc Recipe
My favorite Vietnamese Squid Salad Goi Muc Recipe
Equipment Needed:
1. Large pot
2. Colander
3. Sharp knife
4. Cutting board
5. Mixing bowl
6. Measuring spoons
7. Small bowl or jar (for dressing)
8. Spoon (for stirring and tossing)
9. Plate or serving platter
Ingredients:
- 500g fresh squid, cleaned
- 1 medium carrot, julienned
- 50g bean sprouts, rinsed
- 1 small cucumber, julienned
- 1 small red onion, thinly sliced
- 1/4 cup fresh mint leaves
- 1/4 cup fresh cilantro leaves
- 1/4 cup roasted peanuts, crushed
- 2 tablespoons fish sauce
- 1 tablespoon lime juice
- 1 tablespoon sugar
- 1 clove garlic, minced
- 1 red chili, thinly sliced (optional)
- Pinch of salt
Instructions:
1. Start with the squid. Prepare it, then blanch it in a pot of boiling water. You’re only cooking it for about 1-2 minutes, so time it well. Drain and cool the squid before you cut it; otherwise, you’re going to be working with a rubber band instead of a tender protein. Once you’re done, you’ll have tender rings that stand up well to any breading you might attempt. You could cut the squid into strips as well, but I think the pieces are a better vehicle for the various delicious garnish options.
2. In a big mixing bowl, put together the squid, cut into rings; the carrot, cut into matchsticks; the bean sprouts; the cucumber, cut into matchsticks; and the red onion, cut into very thin rounds.
3. The dressing is made by combining the fish sauce, lime juice, sugar, minced garlic, and a tiny bit of salt. Stir until the sugar has completely dissolved.
4. Dress the salad mixture with the dressing and toss gently to combine, making sure that all the ingredients are well coated.
5. Mix the fresh mint and cilantro leaves into the salad.
6. Sample the salad and modify the seasoning as needed. Include additional lime juice or fish sauce to achieve the perfect balance for your palate.
7. When you add, ensure that the red chili is sliced thinly. It will lend heat and color to the salad.
8. Put the salad onto a serving platter and form it into a neat mound.
9. Add crunch and flavor by generously sprinkling crushed, roasted peanuts over the top.
10. Serve the Squid Salad with the contrasting textures and refreshing flavors straight from the assembly line.
