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Squid Salad a la Binh
Serves 4

1 lb squid, cleaned
4 cloves of garlic, crushed and chopped fine (1 Tbl)
2-3 small Thai hot peppers, seeded and chopped (1/2 tsp)
1 cup very thinly sliced onions
3 Tbl lime juice
1/4 cup shredded fresh mint
1/4 cup shredded cilantro leaves
2 Tbl nuoc mam (fish sauce)
1/2 tsp sugar
1/4 tsp salt
4 large lettuce leaves

Bring 6 cups of water to a boil in a large pot. Cut the body of
each squid crosswise into 1 inch slices and the tentacles into 1/2
inch pieces. Add the squid to the boiling water and cook for about
3 minutes, stirring occasionally, just until the water comes back
to a boil. Do not overcook as squid has a tendency to get tough
and chewy when overcooked. Drain immediately.

Combine the remaining ingredients except the lettuce in a serving
bowl large enough to hold the squid. Add the hot, drained squid
and toss until well mixed. Set aside for at least 10 minutes (but
best if marinated for 24 hours) stirring occasionally so that the
dish can develop flavor. Can be kept in the refrigerator for 4-5

Serve on lettuce leaves.


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