Vietnamese Squid Salad (Goi Muc Recipe)

  • Preparation: 20 mins
  • Cooking: 15 mins
  • Skill level: Easy
  • Servings: 4

Description Vietnamese Squid Salad Recipe (Gỏi Mực)

Vietnamese Squid Salad Recipe (Gỏi Mực) is the perfect supper for a lazy summer evening in the garden. If you’ve already got the barbecue going then chargrill the squid for a minute instead of boiling them for a delicious smoky flavour.

Summer may be coming to an end but we are still experiencing a heat wave. But this is also the weather to enjoy a refreshing Vietnamese salad (goi). Vietnamese Squid Salad (Goi Muc Recipe) is a resfreshing healthy crunchy dish that when drizzled with the fish sauce dressing it’s an explosion of flavours in your mouth.
Prawns and pork are very popular in Vietnamese salads but using squid is also common. I used already cleaned large squid tubes. The texture of the strips of squid really compliments the crunchiness of the salad.


  • 1 lb (500 g) fresh medium squids, body sacs only
  • 2 cups (500 ml) water
  • Ice water, for cooling
  • 2 tablespoons freshly squeezed lime juice
  • 4 tablespoons rice wine or sherry
  • 3 cloves garlic, crushed
  • 1 teaspoon sesame oil
  • 1 teaspoon sugar
  • 1 teaspoon crushed black peppercorns
  • 1/2 stalk celery (80 g), sliced to yield 1/2 cup
  • 1/2 cup (20 g) minced coriander leaves (cilantro)
  • 1 finger-length red chili, deseeded and minced
  • 1/3 cup (50 g) Pickled Spring Onions (optional)
  • 2 tablespoons crushed roasted unsalted peanuts
  • 1/4 cup (60 ml) Fish Sauce Dip
  • Rice crackers, to serve

Method Vietnamese Squid Salad Recipe (Gỏi Mực)

1, Make a lengthwise cut along each body sac. Open and rinse the inside well. Score the flesh with diagonal criss-cross slits across the surface. This allows the squid to cook quickly. Slice into bitesized pieces.
2, Bring the water to a boil in a small pot or saucepan over high heat. Poach the squid pieces until just cooked, 30 seconds to 1 minute. Remove and plunge immediately in ice water to cool. Drain and set aside.
3, Mix the cooked squid with all the other ingredients in a large bowl and toss until well combined. Transfer to a serving platter.
4, Serve the squid salad immediately with rice crackers.

Chef's Note

Squid becomes rubbery if overcooked. To achieve a soft and velvety texture, barely cook the squid and quickly plunge it in ice water. Squid may be tenderized by soaking it in milk for a day before cooking.

See more Vietnam Food in Salad: Vietnamese Green Papaya Salad (Goi Du Du Recipe)

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