Vietnamese

Mực Chiên Nước Mắm (Fried Squid with Fish Sauce)

Name: Mực Chiên Nước Mắm (Fried Squid with Fish Sauce)
Total time: 30 min
Yield: 3 servings
Cuisine: Vietnamese
Ingredients: 1 lb medium squid, cleaned and cut into thick rings; 1/4 cup cornstarch; Oil for deep frying; 1 whole head of garlic, finely minced; Glaze: 2 tbsp fish sauce, 2 tbsp sugar, 1 tbsp water, 1 tsp chili flakes; Lettuce or cucumber slices for serving

Crispy fried squid coated in a sticky, sweet, and savory fish sauce glaze.

30 minutes

Serves 3

Main

Contains common allergens

Fish Seafood Shellfish

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Instructions

6 steps

1
Prep Squid: Ensure the squid rings are completely dry by patting them down with paper towels. Toss them in a bowl with the cornstarch until lightly but evenly coated. Shake off excess.

2
Fry Squid: Heat 2 inches of oil in a wok to 375°F (190°C). Fry the squid in batches for just 1-2 minutes until the coating is crispy and golden. Do not overcook. Drain on a wire rack.
3
Fry Garlic: Pour out most of the oil, leaving about 1 tbsp in the wok. Add the minced garlic and fry over medium-low heat until it turns deeply golden and crispy. Remove the garlic and set aside.
4
Make Glaze: In the same wok, add the fish sauce, sugar, water, and chili flakes. Heat until it bubbles vigorously and thickens into a syrup.
5
Toss: Quickly add the fried squid back into the wok. Toss rapidly for 30 seconds so the sticky glaze coats every ring.
6
Serve: Turn off the heat, toss the crispy garlic back in, and serve immediately over a bed of lettuce or cucumbers.

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