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Vietnamese squid & green bean salad


  • To make the dressing, whisk 2 tbsp oil with the fish sauce, vinegar, lime juice and sugar until well combined and dissolved. Set aside.
  • Heat a little oil in a wok (or large non-stick pan) to smoking and briefly sauté the squid, shallots, garlic and chillies, continually stirring.
  • Then add the beans, mint and coriander. Toss well, add dressing to taste and serve.


  • vegetable oil
  • 2 tbsp Asian fish sauce
  • 1 tbsp rice wine vinegar
  • juice of 2 limes
  • 1 heaped tbsp shaved palm (or soft brown) sugar
  • 500 gm squid tubes, cleaned & very finely sliced
  • 3-4 red shallots, finely sliced
  • 2 garlic cloves, finely chopped
  • 2-3 small red chillies, finely chopped
  • 8 blanched green beans, topped & tailed and then halved
  • a handful of fresh mint leaves
  • a handful of fresh coriander sprigs

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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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm