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A Vietnamese calamari salad


  • To make the dressing, whisk the garlic, chillies and lime juice with the sugar, fish sauce, sesame oil and peanut oil. Taste for seasoning and set aside. 
  • In another bowl, toss the capsicum, apple, mint, coriander, peanuts and beanshoots with dressing to taste. 
  • Bring the water to the boil in a small heavy-bottomed pot. Then turn the heat down, add the calamari rings, cover and simmer for about 3-4 mins until tender. Drain well. 
  • Toss the calamari with the salad and serve in one large bowl (or individual bowls) with extra dressing sprinkled on top.


  • 1 garlic clove, crushed
  • 3 small red chillies, finely sliced
  • juice of 2 limes
  • ½-1 tbsp shaved palm (or soft brown) sugar
  • 1 tbsp Asian fish sauce
  • a splash of sesame oil
  • a splash of peanut or vegetable oil
  • ½ red capsicum, cored, seeded & finely sliced
  • 1 Granny Smith apple, unpeeled & finely sliced
  • ½ cup torn mint leaves
  • ½ cup fresh coriander leaves
  • 3 tbsp roasted peanuts
  • 1 handful beanshoots
  • ½ cup cold water
  • 6 small calamari, cleaned & cut into rings (keeping the tentacles for another use)

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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