Squid Salad a La Binh

• lb squid↗1 lb

  cleaned

• garlic cloves↗4 cloves

  crushed and chopped fine (1 Tbsp)

• small Thai peppers↗2 -3

  seeded and chopped (1/2 tsp)

• very thinly sliced onion1 cup
• lime juice↗3 tablespoons
• shredded of fresh mint1⁄4 cup
• shredded cilantro leaf1⁄4 cup
• nuoc nam (fish sauce)↗2 tablespoons
• sugar↗1⁄2 teaspoon
• salt↗1⁄4 teaspoon
• large lettuce leaves↗4

Step-by-step instructions

1. 1

   Bring 6 cups of water to a boil in a large pot.

2. 2

   Cut the body of each squid crosswise into 1 inch slices and the tentacles into 1/2 inch pieces.

3. 3

   Add the squid to the boiling water and cook for about 3 minutes, stirring occasionally, just until the water comes back to a boil.

4. 4

   Do not overcook as squid has a tendency to get tough and chewy when overcooked.

5. 5

   Drain immediately.

6. 6

   Combine the remaining ingredients except the lettuce in a serving bowl large enough to hold the squid.

7. 7

   Add the hot, drained squid and toss until well mixed.

8. 8

   Set aside for at least 10 minutes (but best if marinated for 24 hours) stirring occasionally so that the dish can develop flavor.

9. 9

   Can be kept in the refrigerator for 4-5 days.

10. 10

    Serve on lettuce leaves.