Squid With Black Pepper, Vietnamese Style
Published April 4, 2006
- Total Time
- 2 minutes
- Rating
- Comments
- Read comments
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Ingredients
2 tablespoons neutral oil, like corn or grapeseed
1 ½ pounds squid, cleaned, cut into rings if large
1 or 2 tablespoons chopped garlic
Freshly ground black pepper
2 tablespoons fish sauce (nam pla or nuoc mam), more to taste
Salt if necessary
Chopped fresh coriander leaves for garnish, optional
Cooked white rice for serving
Nutritional analysis per serving (4 servings)
19 grams carbs; 396 milligrams cholesterol; 219 calories; 1 gram polyunsaturated fat; 1 gram saturated fat; 3 grams fat; 1 gram fiber; 784 milligrams sodium; 28 grams protein; 1 gram sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Put oil in a large skillet or wok and turn heat to high. A minute later add squid and cook, stirring frequently, just until it becomes opaque, about 30 seconds.
- Step 2
Taste; the moment the rawness is gone, add garlic and stir; add at least a teaspoon of black pepper. Stir in fish sauce, cook another 10 seconds, and taste; add more sauce and salt, if necessary. Garnish and serve.
Private Notes
Comments
Made exactly as written -- was so delicious and easy and FAST. Squid-skeptical partner loved it too. Served over rice with some raw greens and it was a terrific light lunch.
This was so so good! Like a previous writer I started with green beans and had a package of Shirataki (konjac) noodles so this dish really was ready in just a few minutes. Definitely will make again!
I was skeptical of this but didn’t feel like cooking on a Friday night. The only thing I did different was add green beans at the beginning. We heated up leftover rice to spoon it over. Loved loved loved!