Vietnamese grilled dried squid is a beloved street food snack that perfectly balances savory, smoky, and slightly sweet flavors. This simple yet flavorful dish works because the drying process concentrates the squid’s umami, while grilling adds a smoky char that enhances its natural taste. It’s a quick, satisfying treat that’s great for sharing or enjoying with a cold drink.
Ingredients
- 200 grams dried squid (whole or strips)
- 2 tablespoons fish sauce
- 1 tablespoon honey or maltose syrup
- 1 tablespoon vegetable oil (neutral, like canola or peanut oil)
- 1 teaspoon chili powder (adjust to taste)
- 1 teaspoon garlic powder or 1 clove fresh garlic, finely minced
- 1 teaspoon freshly ground black pepper
- Optional: 1 tablespoon lime juice for serving
- Optional: chopped fresh chili or chili flakes for garnish
Instructions
- Prepare the squid: If your dried squid is in large pieces, cut it into manageable strips about 1-2 inches wide. This will help it cook evenly and be easier to eat.
- Make the marinade: In a small bowl, combine the fish sauce, honey (or maltose), vegetable oil, chili powder, garlic powder (or minced garlic), and black pepper. Stir well until the honey is fully dissolved and the mixture is smooth.
- Marinate the squid: Place the dried squid strips in a shallow dish or zip-lock bag and pour the marinade over them. Toss or massage gently to coat all pieces evenly. Let them marinate for 20-30 minutes at room temperature. Avoid longer marinating times as the fish sauce can make the squid too salty.
- Preheat your grill or grill pan: Use medium-high heat. If using a charcoal grill, wait until the coals are glowing red with a light layer of ash. If indoors, heat a grill pan or cast-iron skillet until hot.
- Grill the squid: Place the marinated dried squid strips on the grill or pan. Grill for about 1-2 minutes on each side, or until the squid is slightly charred and fragrant. Be careful not to overcook — dried squid can become tough if grilled too long.
- Serve immediately: Transfer the grilled squid to a serving plate. Optionally, squeeze fresh lime juice over the top and sprinkle with extra chili flakes or chopped fresh chili for added heat.
Tips
- Substitutions: If you can’t find dried squid, dried cuttlefish or dried shredded squid can work, but the texture and cooking time may vary slightly. Adjust grilling time accordingly.
- Storage: Store leftover grilled dried squid in an airtight container in the refrigerator for up to 3 days. It’s best eaten fresh, as it can become chewy when stored.
- Marinating time: Avoid marinating for more than 30 minutes to prevent the squid from becoming overly salty or mushy due to the fish sauce.
- Don’t overcook: Dried squid cooks quickly because it’s already dehydrated. Overcooking will make it tough and hard to chew.
Serving Suggestions
Vietnamese grilled dried squid is typically served as a casual snack or appetizer. It pairs wonderfully with cold beer or a refreshing iced tea. You can also serve it alongside fresh cucumber slices and pickled carrots to balance the salty, smoky flavors. For a more substantial meal, try serving it with steamed jasmine rice and a side of nuoc cham (Vietnamese dipping sauce) made from fish sauce, lime juice, sugar, garlic, and chili.
Variations
While the classic marinade uses fish sauce and honey, you can experiment with different flavor profiles. For a sweeter version, add a bit of brown sugar or palm sugar. For more heat, increase the chili powder or add fresh sliced bird’s eye chilies. Some recipes incorporate lemongrass or ginger for an aromatic twist. Additionally, brushing the squid with a mixture of soy sauce and a touch of sesame oil before grilling can add a rich umami dimension.
Storage and Reheating
Grilled dried squid is best enjoyed fresh off the grill, but if you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. To reheat, briefly warm the squid in a non-stick skillet over medium heat for 1-2 minutes per side, or until heated through but not dried out. Avoid microwaving as it can toughen the squid. For longer storage, dried squid before marinating can last several months if kept in a cool, dry place, but once marinated and grilled, refrigeration is necessary.
Frequently Asked Questions
- Can I use fresh squid instead of dried squid?
- Fresh squid has a very different texture and moisture content, so it won’t produce the same chewy, intensely flavored result. Dried squid is specifically dried to concentrate flavor and change the texture, making it ideal for grilling in this style.
- How do I know when the squid is done grilling?
- The squid should develop a light char and smoky aroma without becoming overly dark or burnt. Because it’s dried, it cooks quickly—usually 1-2 minutes per side. The texture should be tender but slightly chewy, not tough or rubbery.
- Is Vietnamese grilled dried squid spicy?
- Traditionally, it has a mild to moderate level of heat from chili powder or flakes, but you can easily adjust the spice to your taste by increasing or reducing chili in the marinade. It’s common to serve it with extra chili on the side for those who want more heat.
- Can I make this recipe vegan or vegetarian?
- This recipe relies on dried squid for its signature flavor, and fish sauce in the marinade. To make a vegan version, you could substitute dried shiitake mushrooms or dried seaweed with a smoky marinade and use soy sauce or tamari instead of fish sauce, but the flavor and texture will be quite different.
- Where can I buy dried squid?
- Dried squid is commonly found in Asian grocery stores, particularly those specializing in Vietnamese, Korean, or Japanese ingredients. It’s usually sold in whole pieces or shredded strips. Make sure to buy a good-quality product without additives for best results.
- How should I store dried squid before cooking?
- Keep dried squid in a cool, dry place away from direct sunlight. Once opened, it’s best to store it in an airtight container or resealable bag to maintain freshness and prevent moisture absorption. Properly stored dried squid can last several months.
Vietnamese grilled dried squid is a simple yet deeply satisfying dish that showcases the power of well-prepared dried seafood and bold seasonings. Once you master this recipe, you’ll find it an excellent snack or appetizer to enjoy anytime with friends or family.
For an added layer of flavor, try pairing the grilled squid with a side of pickled daikon and carrot salad or a drizzle of homemade nuoc cham dipping sauce. This will brighten the dish and balance the salty richness of the squid with acidity and sweetness.
Experimenting with the marinade ingredients can also help you tailor this snack to your tastes, from sweeter profiles with more honey to spicier versions with fresh chilies or chili oil. The key is to keep the grilling quick and watch the squid carefully to preserve its tender chew and smoky aroma.
Whether you’re looking for an authentic Vietnamese street food experience or a unique appetizer for your next gathering, this grilled dried squid recipe delivers bold flavor with minimal fuss.
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