Food For Four

Gỏi Mực – Vietnamese Squid Salad

Posted on | February 22, 2010 | Recipes, Vietnamese Recipes | 3 Comments

goi muc vietnamese squid salad

Summer may be coming to an end but we are still experiencing a heat wave. But this is also the weather to enjoy a refreshing Vietnamese salad (gỏi). Vietnamese salad is a resfreshing healthy crunchy dish that when drizzled with the fish sauce dressing it’s an explosion of flavours in your mouth.

Prawns and pork are very popular in Vietnamese salads but using squid is also common. I used already cleaned large squid tubes. The texture of the strips of squid really compliments the crunchiness of the salad.

pickled spring onion

I had pickled spring onions (củ kiệu) left over from our new year celebrations. The pickled spring onions are crunchy, sweet and vinegary. It gives the dish that extra depth.

Squid Salad

Gỏi Mực – Vietnamese Squid Salad
Serves 2


1 large squid tube (250g) already cleaned
1/2 carrot, julienne
1 cucumber, halved, removing the seeds section and sliced thinly diagonally
1 red onion, halved and sliced thinly
1/3 cup pickled spring onions, sliced thinly
1/4 cup coriander, sliced
1/4 cup mint (preferably Vietnamese mint), sliced
1 red chilli, sliced
fried shallots (for garnishing)
roughly crushed peanuts (for garnishing)

Fish sauce dressing

3 tablespoons fish sauce
1 tablespoons white vinegar
2 tablespoons sugar
1/2 cup boiling water
2 garlic cloves chopped
1 chilli, chopped
2 tablespoons lemon juice


To make fish sauce dressing, in a bowl mix boiling water, fish sauce, vinegar and sugar and stir until dissolved. Set aside to cool. Once cool add the chilli, garlic and lemon juice. Stir well.

Put the julienned carrot, sliced cucumber and sliced onion in separate bowls.

In a bowl, mix 3/4 cup vinegar, 1 tablespoon salt and 1 tablespoon sugar. Stir until salt and sugar dissolved.

Pour 1/3 of the vinegar mixture into each bowl of the carrot, cucumber and onion. Mix within the individual bowls and cover and put in the fridge.

In a medium pot, boil water over high heat. While the water is boiling prepare some ice in a bowl. In boiling water cooked the whole squid tube for about 1 – 2 minutes. Remove and put squid in bowl of ice.

Take onions, cucumber and carrot from fridge. Using a muslin cloth, squeeze as much juices from the onion and return to bowl. Do the same for the carrot and cucumber.

In a large bowl, combine the onions, cucumber, carrot, pickled spring onions, chilli, mint and coriander. Pour some of the fish sauce dressing into the bowl. Toss well. Taste and add more fish sauce dressing if desired. Transfer to a serving plate and garnish with fried shallots and peanuts.

goi muc

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3 Responses to “Gỏi Mực – Vietnamese Squid Salad”

  1. ravenouscouple
    February 23rd, 2010 @ 4:47 am

    this looks perfect! what a great way to use the cu kieu

  2. Yen
    February 24th, 2010 @ 11:38 pm

    Thanks ravenouscouple, it’s been ages since I used cu kieu and I forgot how good they are.

  3. vuong dao
    August 31st, 2013 @ 12:15 am

    fantastic food, great pictures, thank you very much

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