Mực Chiên Nước Mắm (Classic Fried Squid with Fish Sauce)
Món truyền thống · Vietnamese
A classic Vietnamese dish featuring tender squid rings coated in a savory and slightly sweet fish sauce glaze, fried to a perfect crisp. This recipe emphasizes the traditional balance of flavors.
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Nguyên liệu
- Squid (cleaned, body and tentacles)500g
- Fish sauce4 tbsp
- Sugar2 tbsp
- Garlic (minced)3 cloves
- Chili (sliced, optional)1-2
- Scallions (chopped)2 stalks
- Cornstarch or Rice flour3 tbsp
- Vegetable oil (for frying)1 cup
- Salt1/2 tsp
- Black pepper1/4 tsp
- Water2 tbsp
Các bước
- 1
Prepare the squid: Cut the cleaned squid body into rings and leave tentacles whole or cut into bite-sized pieces. Pat dry thoroughly.
- 2
Make the sauce: In a small bowl, whisk together fish sauce, sugar, minced garlic, sliced chili (if using), and 2 tbsp water. Set aside.
- 3
Coat the squid: In a bowl, toss the dried squid pieces with cornstarch or rice flour, salt, and pepper until evenly coated.
- 4
Fry the squid: Heat vegetable oil in a wok or deep pan over medium-high heat. Fry the coated squid in batches until golden brown and crispy, about 2-3 minutes per batch. Drain on paper towels.
- 5
Glaze the squid: Pour off most of the oil, leaving about 1 tbsp in the pan. Return the pan to medium heat. Pour in the prepared fish sauce mixture and bring to a simmer. Cook for 1-2 minutes until slightly thickened.
- 6
Combine: Add the fried squid and chopped scallions to the pan. Toss quickly to coat the squid evenly in the glaze. Serve immediately.
