Vietnamese Squid with Cucumber
The visa is being processed, the bike is in pieces and in less than six weeks, will be boxed and flown to Vietnam. Time marches on and as the 1st October moves ever closer the nerves and excitement mingle in a dizzy cocktail of anticipation. I do my best to get everything ready for the road, read up and plan my route but half of me simple wants to get going and get stuck in.
To help get me in the mood last week I popped up to my favorite London Vietnamese haunt for a taste of thing to come. Hoxton hosts some of London’s best Vietnamese food and in my opinion Cay Tre is the pick of the bunch. Enjoying a Sunday lunch with my brother and his boyfriend Simon, we went to town on Gỏi cuốn (fresh soft Summer Rolls with King Prawns) Phở saté (Saigon Saté Beef Pho Noodles) and Mực xào lăn Cây Tre (Cây Tre Squid)
All the food in Cây Treis superb and I left full of excitement for the food that will fiel my trip for the next few months/years. However the squid was sensational and here is recipes that I think might just match it. The dill is essential!
- 600 g fresh squid
- 2 small crunchy cucumbers (the big ones have no taste or texture)
- 1 small red chili (tsp of dried chile flakes will do)
- a small knuckle of ginger, thinly sliced
- 1 tbs of soy sauce
- 1 tbs rice wine
- glug of cooking oil
- 1 tsp salt
- small bunch of fresh dill
1. Cut the cucumber length ways into thin slices.
2 .Finely chop the chili.
3. Rinse and remove the membrane of the squid, cut the body from the tentacles, make criss-cross slits on the surface and slice. Scald all the squid in boiling water, remove and rinse in cold water.
4. Heat one tablespoon oil in a deep wok, stir fry the chili and ginger.
5. Add the cucumber and stir until cooked. Lastly, add the squid rice wine, and salt and stir-fry.
6. mix through with the dill and serve with rice or noodles.
This entry was posted on Sunday, August 23rd, 2009 at 19:40 and is filed under Food and Drink, Mekong Posts, Mekong Recipes, Planning, Vietnamese Recipes, Weblogs. You can follow any responses to this entry through the RSS 2.0 feed or trackback from your own site. You can leave a response, or trackback from your own site.