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Octopus with a Vietnamese salad


  • Cut off and discard the heads of the octopus. Sprinkle the tentacles with salt and remove as much membrane as possible. Wash and then drain on kitchen paper towels. Set aside. 
  • To make the dressing, whisk the chillies, sugar, garlic, fish sauce and sesame oil with the Chinese wine and the juice of 2 limes. Taste for balance. 
  • Then generously spray the octopus with oil and cook on a lightly oiled, preheated ridged grill (or BBQ) for 3-4 mins, turning now and again and sprinkling with a little lime juice as you do so. 
  • When ready, toss the mint, coriander, carrot, wonga bok and peanuts with dressing to taste. 
  • Mound the salad on individual plates and top with the octopus and a sprinkling more dressing.
  • Serve with lime wedges on the side.


  • 600-700 gm octopus, tenderised
  • sea salt
  • 2 small chillies, seeded & finely sliced
  • 1 heaped tspn shaved palm sugar (or raw sugar)
  • 1 large garlic clove, crushed
  • 1 tbsp Asian fish sauce
  • a splash of sesame oil
  • a splash of Chinese rice wine (or sherry)
  • 4 limes
  • olive oil spray
  • 2-3 spring (green) onions, sliced
  • ½ cup fresh mint leaves
  • ½ cup fresh coriander leaves
  • 1 medium carrot, shredded
  • ¼ wonga bok (Chinese cabbage), finely sliced
  • 3 tbsp peanuts, dry roasted (optional)

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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