Vietnamese Calamari Herb Salad

Vietnamese Calamari Herb Salad
Photo by Annabelle Breakey


  • ¼ cup Thai or Vietnamese fish sauce (also called nuoc mam or nam pla; see Notes)
  • 2 cups each loosely packed fresh mint, basil, dill, flat-leaf parsley, and cilantro leaves
  • 1 cup whole salted cashews
  • About 1 tsp. kosher salt
  • ½ cup sliced celery (1/4 in. thick)
  • ½ cup chopped red onion
  • ¾ cup freshly squeezed lime juice (from 6 to 8 large limes)
  • + 7 more ingredients
    • ½ cup all-purpose flour
    • 1 pound calamari, cleaned (see Notes)
    • ¼ teaspoon cayenne
    • 1 each red and green jalapeño chiles, seeded and minced
    • ½ cup rice flour (see Notes)
    • 4 cups vegetable oil
    • 2 tablespoons sugar

1. In a small bowl, combine lime juice, sugar, fish sauce, and chiles. Set dressing aside.2. In a large serving bowl, combine mint, basil, dill, parsley, cilantro, onion, celery, and cashews. Set aside.3. In a 4-qt. pot about 10 in. in diameter, heat vegetable oil until it registers 360° on a can...

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