Braised dried squid with caramel sauce is a savory dish that goes perfectly with steamed rice, but if not prepared correctly, the squid can become tough and chewy, while the sauce may easily burn and turn bitter. The secret to this dish lies in the preparation of the squid and the technique of maintaining a low simmer to allow the sauce to thicken gradually. This article will guide you step-by-step, from choosing the right squid and prepping it to the secrets of creating the perfect caramel color and managing the heat to achieve a rich, unforgettable dish of braised dried squid.

Summary of content

What is braised dried squid with caramel sauce?

Braised dried squid with caramel sauce is a rustic yet incredibly appealing dish in Vietnamese cuisine, especially popular in coastal regions of Central and Southern Vietnam. Unlike regular fresh braised squid, dried squid—when prepared thoroughly—absorbs seasonings better, resulting in a deep, irresistible, and robust flavor profile.

“Kho keo” refers to a slow-cooking technique using low heat over a long period, allowing the seasoned liquid to reduce into a glossy, thick sauce that coats each piece of squid evenly without being too runny or dry. The brown, caramel-colored sauce, flavored with the sweetness of sugar and coconut water, the saltiness of fish sauce, and the aromatic blend of garlic, shallots, and ginger, is the soul of this dish.

This method of braising dried squid is perfect for enjoying with hot white rice, especially on chilly, rainy days.

See more: What to cook with dried squid? Top 15 attractive dishes from dried squid

Ingredients for braised dried squid

Dried squid is the main ingredient for making braised dried squid

To ensure the braised squid dish turns out perfectly, the preparation of ingredients is crucial. Below is the complete ingredient list for 4 people:

Ingredients	Quantity
Dried squid	300g
Fresh coconut water	300ml
Garlic	4 cloves
Shallots	3 bulbs
Ginger	1 small piece (~10g)
Fresh chili	2 – 3 pieces
Fish sauce	3 tablespoons
Sugar	3 tablespoons
Ground pepper	1 teaspoon
Cooking oil	Cooking oil
Cooking oil	½ teaspoon

Tip: Use traditional artisanal fish sauce with a protein content of 40° or higher for a deeper, less harsh flavor. Brown sugar or palm sugar helps achieve a more beautiful color than regular white sugar.

How to choose the right dried squid for braising

Not every type of dried squid is suitable for “kho keo,” so choosing the right type is essential for the dish to have the right texture, aroma, and flavor absorption.

Which type of dried squid to choose: tube squid, broad squid, or sun-dried squid?

The three most popular types of dried squid on the Vietnamese market have distinct characteristics when used for braising:

Tube dried squid: Thick meat, moderate chewiness after being soaked until soft, absorbs spices well, and has an appealing firm texture when braised without becoming mushy.
Sun-dried squid: Still retains a certain level of freshness and is softer than fully dried squid, so the soaking time should be shortened. Suitable if you prefer a softer, less chewy braised dish.
Broad dried squid: Thin meat that tends to shrink and become dry when braised. Less recommended for this method unless you prefer a crunchier texture.

Quality dried squid has a light yellow color, a thin layer of white powder, and a mild sea aroma

Suitable size to avoid excessive chewiness

Choose squid with a body length of about 10 – 15cm; squid that is too small will become tough and chewy after long braising, while larger ones are harder to season evenly. A medium size helps the squid maintain elasticity while being easy to chew.

Avoid low-quality dried squid with chemicals that affect the flavor

In reality, there is no shortage of dried squid on the market treated with preservatives or industrial dyes to look more appealing. To avoid buying these types, keep in mind:

Color: Natural dried squid has an ivory or light yellow color, not overly white or vibrant yellow.
Smell: Fresh, high-quality squid has a characteristic salty sea scent, with no chemical or musty odors.
Texture: The body of the dried squid should be firm and not soft or crumbly when bent.
Origin: Prioritize buying from reputable brands with clear origins. Ola Squid offers dried squid carefully selected from clean sea areas, without chemical additives, ensuring food safety.

How to prep dried squid before braising

Proper preparation is the key to ensuring the squid becomes uniformly soft and absorbs spices well without being too chewy. There are two preparation methods:

Method 1: Soaking in warm water to soften

This is the simplest and fastest method, suitable if you want to preserve the natural flavor of the squid.

Heat water to about 60 – 70°C; do not use boiling water as it will make the squid shrink and toughen.
Soak the dried squid in warm water for 20 – 30 minutes depending on the thickness of the body.
Once soft, remove, rinse with clean water, and drain.
Peel off the outer film if necessary and cut into bite-sized pieces.

Tip: Don’t discard the soaking water immediately – you can add a little bit to the pot while braising to enhance the depth of flavor.

Method 2: Lightly roasting then soaking for extra aroma

This is a traditional method often used by home cooks. The light roasting step helps the grilled squid release its characteristic aroma, making the final braised dish much more fragrant and flavorful.

Briefly grill the squid over an open flame or in a dry pan over medium heat for 1 – 2 minutes per side until slightly curled and aromatic; do not burn it.
Soak the roasted squid in warm water for 30 – 40 minutes.
Remove, drain, and cut into bite-sized pieces.

Note: Do not over-roast, as the squid will lose moisture and become tough during braising.

Lightly roasting the squid creates a better texture and releases its aroma

Step-by-step guide to making braised dried squid

Prepare a deep pan or clay pot for good heat distribution and follow the steps below to make a delicious pot of braised dried squid.

Step 1: Prep and marinate the squid

Once the squid is softened and cut into pieces, marinate it in a bowl with:

2 tablespoons of fish sauce
1 tablespoon of brown sugar
1/2 teaspoon of ground pepper
1/2 of the minced garlic and julienned ginger

Mix well and let it marinate for at least 20 – 30 minutes. If you have time, marinate for 1 hour or overnight in the fridge for even deeper flavor.

Marinate the squid with sugar, fish sauce, chili, pepper, and minced garlic so flavors soak into every piece

Step 2: Make the caramel sauce

This step creates the beautiful color for the dish:

Add 1 tablespoon of white sugar to a dry pan over medium heat.
Wait for the sugar to melt and turn yellow, stirring gently with chopsticks.
When it turns a deep amber brown, remove from heat and add 2 – 3 tablespoons of water, stir well.

Step 3: Sauté aromatics

Before adding the squid, sauté the spices to create a base aroma and remove the pungent scent:

Add 2 tablespoons of cooking oil to the pot/pan over medium heat.
Sauté the minced shallots until fragrant.
Add minced garlic and julienned ginger, sauté for 30 seconds.
Don’t let them burn – add the squid immediately once fragrant.

Step 4: Braise the squid over medium heat

Once the aromatics are fragrant, add the squid to the pot:

Add the marinated squid, stir for 2 – 3 minutes to firm up the exterior.
Pour in the caramel sauce and stir well.
Add 200ml of fresh coconut water and the remaining fish sauce.
Add fresh chili if you like it spicy.
Keep over medium heat until boiling, skim off any foam, then lower the heat.

Step 5: Braise until the sauce thickens and glazes beautifully

To achieve a thick, glossy texture, keep the heat low and monitor the reduction:

Simmer for 25 – 35 minutes without a lid.
Occasionally baste the sauce over the squid.
When the sauce reduces to 1/3, stir continuously to prevent burning the bottom.
The dish is ready when the sauce is thick, glossy, coats the squid evenly, and drips slowly from the spoon.

Adjust saltiness and sweetness before turning off the heat. Garnish with pepper and spring onions for extra color.

Braised squid is perfect when the sauce is thick, glossy, and evenly coats every piece

Secrets to a perfect braised dish without burning

Many people fail because they cannot control the heat. Here are the principles for a perfect dish:

The golden ratio of fish sauce and sugar

A standard ratio is 3 parts fish sauce to 2 parts sugar. Using too much sugar makes it overly sweet and prone to burning; too little won’t allow the sauce to thicken. Brown or palm sugar yields a better color than white sugar.

Use a higher ratio of fish sauce to sugar and taste continuously to ensure the dish is balanced

Low simmer to prevent burnt sugar

High heat evaporates liquid too quickly, causing the bottom to burn. Remember:

Lower to the lowest heat setting after boiling.
Do not use a lid to allow natural evaporation.
If using a clay pot, use a heat diffuser to prevent burning.

Add coconut water for natural sweetness

Using 200ml – 300ml of fresh coconut water provides a natural, subtle sweetness that assists in thickening:

Naturally sweet flavor.
Beautiful amber-yellow color.
Natural thickness from the sugars in coconut water.

Do not cover the lid

Covering the lid traps steam and prevents the sauce from thickening. Leaving it open is mandatory during the final reduction stage.

Variations of braised dried squid

You can create exciting variations based on your family’s taste.

Spicy Garlic & Chili

This version is for those who love heat. Double the garlic, add 3 – 5 minced bird’s eye chilies. The aromatic garlic and chili create a red, fragrant coating over the squid. Perfect with hot rice or as an appetizer.

Braised squid with garlic and chili - spicy, rich, and fragrant — Braised squid with garlic and chili – spicy, rich, and fragrant

Ginger and Lemongrass

A refreshing version, perfect for cold weather. Add 2 bruised lemongrass stalks and double the ginger. This removes the strong scent of the squid while adding a pleasant herbal aroma.

Pure Coconut Water

Use only coconut water instead of mixing it with plain water. This results in a rich, glossy finish and deep color naturally.

Braised squid with coconut water - glossy amber color, natural sweetness — Braised squid with coconut water – glossy amber color, natural sweetness

What does it go best with?

Braised dried squid is a versatile side dish:

Hot white rice: Spoon the sauce over the rice to let the flavors soak into every grain.
Plain porridge: The mildness of porridge complements the rich, spicy braising sauce perfectly.
Bread: Crispy bread dipped into the thick sauce is an incredible experience.
Boiled vegetables or cucumber: Provides balance to the bold flavor of the squid.
Fresh vermicelli: Pour the sauce over noodles and pair with fresh herbs for a unique meal.

Braised dried squid with hot white rice and thick sauce is irresistible

How to store braised dried squid?

Room temperature: Keep for max 4 – 6 hours in cool weather. Avoid high heat as it may turn sour.
In the fridge: Stored in an airtight container for 3 – 5 days. Reheat on low heat before serving.
In the freezer: Portion out into zip bags; keeps for 1 – 2 months. Thaw in the fridge before reheating.

Note: Avoid repeated reheating, as it makes the squid tough.

Braised dried squid can be stored in the fridge for 3 - 5 days in an airtight container — Braised dried squid can be stored in the fridge for 3 – 5 days in an airtight container

Conclusion

In summary, to have a delicious dish of braised dried squid, you need to focus on choosing high-quality dried squid and managing the heat properly. I hope this article has provided you with valuable experience in selecting ingredients and mastering the techniques for your meals. If you find this recipe useful, don’t forget to follow our next articles for more delicious recipes from Ola Squid!

Visit the Ola Squid store now to buy delicious, high-quality dried squid!

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