Poh’s Vietnamese Squid Salad

Poh’s Vietnamese Squid Salad

This is such a great dish - it's fresh, fuss-free, and a definite crowd pleaser. If you're looking for a short cut, simply substitute the squid for pre-cooked, peeled prawns from the fishmonger. Just halve them lengthways so that they make a more delicate bite and spread evenly through the salad.

Poh's Vietnamese Squid Salad

Serves: 4

Prep Time: 1 Hour

Rating: 3.1/5 (29 voted)



250g squid, plus tentacles (about one large or two small squid tubes cleaned)
1 carrot, shredded or cut into matchsticks
1 continental cucumber, quartered lengthways, seeds removed, sliced diagonally 2-3mm
1 red onion, peeled, halved, sliced thinly
2 leaves iceberg lettuce, sliced 5mm
60g dry glass vermicelli
1/2 cup roughly chopped coriander, stalks included
1/2 cup packed mint leaves, picked
1 long red chilli, sliced thinly
2 tablespoons fried shallots
2-3 tablespoons roughly chopped salted peanuts


1 tablespoon white vinegar
2 tablespoons sugar
1/4 cup boiling water
3 tablespoons fish sauce
1 clove garlic, peeled, finely chopped
1 long red chilli, sliced thinly
2 tablespoons lemon or lime juice


To make the dressing, combine vinegar, sugar, water and fish sauce. Stir until sugar is melted, then add garlic, chilli and lemon juice. Cool to room temperature.

To prepare glass vermicelli, boil until al dente (tender, but with a bite). Rinse well in cool water. Drain in a colander.

To prepare the squid, cut tentacles into bite-sized pieces. Slice the tube on one side only and open it with the inner side facing up. Taking care not to pierce it all the way through, score a lattice pattern, lines 3-4mm apart, over the entire surface. Slice into 5 x 5cm pieces. Drop the squid pieces into boiling water. As soon as they curl up, scoop them out immediately and drop into ice water. Drain well in a colander, then pat dry with paper towel.

To serve, mix all the ingredients together, then garnish with fried shallots and peanuts to finish.

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