Chargrilled dried squid

Chargrilled dried squid

By
From
Vietnamese Street Food
Serves
6
Photographer
Michael Fountoulakis

The aroma of dried squid cooking on a chargrill brazier is a clear sign that a bia hoi (street-side pub) isn’t far away. The salty, chewy squid, accompanied by a spicy chilli sauce, makes for a more-ish beer snack. Chilli sauce is quite difficult to make and the bia hoi vendors purchase theirs from the local markets.

Ingredients

Quantity Ingredient
1 dried squid
1 1/2 tablespoons chilli sauce

Method

  1. Heat a chargrill and cook the squid for about 3 minutes on each side.
  2. Transfer the squid to a mortar and lightly pound with a pestle to remove any of the light film from the outside.
  3. Using scissors or your fingers, shred the squid against the grain into thin strips.
  4. Serve with the chilli sauce and a cold beer.
Tags:
Vietnamese Street Food
Andreas
Pohl
Tracey
Lister
Vietnam
Vietnamese
Asian
Asia
South
East
Southeast
South-east
SBS
snacks
bites
small
party
entertaining
tapas
entrees
cocktail
party
canape
canapé
appetiser
appetizer
mezze
meze
sharing
finger
food
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