I am told that this salad is one of the popular salads on the streets of Saigon, Vietnam. How I encounter this dish is through a friend's friend that recently immigrated to the US and she shared with me the recipe. There are some variations with the types of mints and herbs used depending on the street vendor, but here's my Houston version. Just look at the photo below, you will see that all the ingredients and their colors just invite you to eat them up.
RECIPE for 4-5 servings (See video)
1 lb of white squid, cut into 1/2-inch rings or pieces
1 handful of roasted peanuts, chopped
1/2 cup of pickled lemongrass (store-bought)
1/2 red onion, sliced thin
1 handful of sawtooth herb, cut into 1-inch portions
1 handful of Thai basil, rough chopped
Juice of 2-3 limes, about 1/3 cup
1 tbs of fish sauce
1 tbs of siracha hot sauce
1 tsp of sugar, optional
Preparation of squid:
Score each squid by cutting criss cross lines around its surface. Then cut into rings.
Boil a quart of water. Add a tbs of salt to the boiling water then add in the squid. Cook for about a couple of minutes until it's cooked al dente. Remove from pot and drop into a cold bowl of water to stop the cooking.
Combine lime juice with siracha, sugar and fish sauce.
Combine all the ingredients together on a serving plate. Add the dressing at the end and top with some more peanuts.