Squid Salad a La Binh

READY IN: 15mins
Recipe by ngibsonn

From Today's Gourmet II by Jacques Pepin

Top Review by Chef 565650 Jim

Rated at 5 stars with my modifications. Dawned on me when I read it that it had no oil to balance the lime/fish sauce base. So added 1 Tbsp. of olive oil and 1 Tbsp. of toasted sesame oil. Since I like added vegatable and crunch, substituted 1 small red bell pepper for Thai Peppers called for in recepe, 2 stalks of celery finely chopped, and toasted chopped peanuts sprinkled over top upon serving. Wow - was wonderful!

Ingredients Nutrition


  1. Bring 6 cups of water to a boil in a large pot.
  2. Cut the body of each squid crosswise into 1 inch slices and the tentacles into 1/2 inch pieces.
  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. Do not overcook as squid has a tendency to get tough and chewy when overcooked.
  5. Drain immediately.
  6. Combine the remaining ingredients except the lettuce in a serving bowl large enough to hold the squid.
  7. Add the hot, drained squid and toss until well mixed.
  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. Can be kept in the refrigerator for 4-5 days.
  10. Serve on lettuce leaves.

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