Recipe for making delicious, tangy and flavorful squid in sour sauce at home

The squid dipped in fermented rice is a harmonious blend of the pristine ocean flavor of fresh squid and the subtly tangy, mild sourness of mẻ, a traditional Vietnamese fermented condiment. Thanks to its pleasant acidity and natural herbal aroma from lemongrass, ginger, and shallots, the dish offers a satisfying yet addictive experience, leaving a lasting impression with every bite.

In this article, Ola Squid will guide you through selecting ingredients, preparing, cooking, and perfecting the dish according to culinary standards, while optimizing the reading experience through clear and coherent sections.

Ingredients for authentic squid dipped in fermented rice

Fresh Squid (tube squid, cuttlefish, or jumping squid)

Squid is the soul of squid dipped in fermented rice, so this ingredient must be of the highest freshness. The three most suitable types include:

• Tube Squid: has a slightly firm, sweet texture and creates a special crispness when dipped in mẻ.
• Cuttlefish: has a thick body and rich sweetness, perfect for those who enjoy a satisfying bite.
• Jumping Squid: boasts high freshness, feeling as if it was just caught; when cooked to perfection, the flesh is translucent, crisp, and intensely sweet.

Essential characteristics of standard-quality squid:

• Bright body, with minimal brown skin peeling.
• Clear eyes, not cloudy.
• Firm, highly elastic flesh.
• No strange odor, only a natural sea scent.

Fresh squid ensures the dish is crispy when dipped, retains the original flavor of the ocean, and provides a natural sweetness in every bite.

Squid dipped in fermented rice and basic spices

Fermented rice is the spice that creates the “dominant sour tone” of the dish. Standard mẻ should:

• Have an ivory or pale yellow color.
• A mild sour aroma, not pungent or moldy.
• Natural acidity, not harsh or bitter.

Accompanying spices include:

• Crushed lemongrass: creates a distinctive aroma, masking fishy smells.
• Fresh chili: adds spiciness, making the dish more vibrant.
• Ginger: warms the aroma, removes fishiness, and makes the dipping sauce clear and refreshing.
• Shallots: when grilled, create a mild aroma, adding depth to the dipping sauce.

These spices blend with mẻ to create a rich layer of flavor, enhancing the clarity of the dish.

Fresh herbs and vermicelli noodles

To complete the flavor of mực nhúng mẻ, fresh herbs and vermicelli noodles are essential:

• Fresh herbs include: young mustard greens, chrysanthemum greens, basil, Vietnamese coriander, lettuce, and perilla.
• Fresh or leaf vermicelli noodles to roll with the squid for a refreshing sensation.

 Herbs and noodles help neutralize the sourness, creating a balance between the sweetness of seafood and the rustic freshness of the spices.

Guide to selecting fresh squid and quality ingredients

Secrets to choosing incredibly fresh, crisp, and sweet squid

Whether the dish is delicious or not depends on the quality of the ingredients, especially the freshness of the squid. You can apply the following tips:

• Press gently on the squid’s body; if the flesh bounces back immediately, it indicates the squid is very fresh.
• The squid should have a shiny body with minimal brown skin peeling.
• The tentacles should be firm, not soft.
• There should be no strange odor, only a natural sea scent.
• If purchasing frozen squid: Choose IQF quick-frozen squid, with the body not bruised or crushed.

These criteria ensure that when dipped in mẻ, the squid remains crispy, sweet, and fragrant.

Read more: How to choose fresh squid that not everyone knows

Selecting fermented rice and ensuring fresh herbs

To achieve the authentic flavor of squid dipped in fermented rice, you should:

• Choose fermented rice if you prefer a mild sourness and white mẻ.
• Choose fermented rice if you like a stronger sourness and a more intense aroma.
• Absolutely avoid mẻ that is over-fermented (strong odor, dark color).

The herbs should be:

• Fresh, crisp, and not bruised.
• Washed under running water and soaked in a light salt solution for 10 minutes.
• Drained completely before use.

Preparing the squid and ingredients in detail

To clean, crisp, and remove any fishy taste from the squid, you need to follow all the steps:

• Wash the squid with lightly salted water to remove the slime.
• Rub ginger on the squid’s body to naturally remove the fishy smell.
• Remove the soft spine and ink sac if present.
• Peel off the brown skin if you want the squid to look white when served.
• Score the squid’s body (for cuttlefish or large squid) in a checkerboard pattern to:
• Cook the squid quickly.
• Allow it to absorb the mẻ flavor.
• Make it look more appealing when served.

For lemongrass, shallots, ginger, and chili:

• Lemongrass: crush and chop into segments.
• Shallots: grill lightly to enhance the aroma.
• Ginger: slice or crush.
• Chili: cut into rings to create a mild spicy accent.

Recipe for flavorful and fragrant mẻ dipping sauce

Fermented rice dipping sauce is 80% responsible for the success of the dish. You can follow this recipe:

Ingredients:

• 2–3 tablespoons of filtered mẻ.
• 1 liter of filtered water or bone broth.
• 2 grilled shallots.
• 1 knob of ginger.
• 3 stalks of crushed lemongrass.
• Fresh chili.
• A little rock sugar.
• Salt or fish sauce.

How to make authentic mẻ dipping sauce:

• Bring the water to a simmer.
• Add lemongrass + shallots + ginger, and reduce the heat to low.
• Strain the mẻ through a sieve to obtain a smooth liquid.
• Add the mẻ to the pot, stirring well to dissolve completely.
• Add a little rock sugar to make the sourness milder and more refreshing.
• Add chili to create a slight spicy kick.

Final product requirements:

• The sauce should be clear or slightly yellowish.
• A mild, sour aroma, not fishy.
• When dipping the squid, the sauce should not become cloudy or bubbly.

Steps to prepare delicious and perfectly cooked mực nhúng mẻ

To achieve the highest level of deliciousness, you should follow these steps in sequence:

• Prepare the pot of mẻ dipping sauce.
• Arrange the fresh squid on a plate, you can:
  • Leave it whole.
  • Cut it into rings.
  • Score it in a checkerboard pattern for a beautiful presentation.
• Prepare the fresh herbs and vermicelli noodles.
• Heat the mẻ sauce until slightly simmering.
• When eating, dip the squid into the sauce for 5–7 seconds to cook it to perfection.
• Roll the squid with noodles and herbs, and dip it in a suitable dipping sauce.

Important note: the squid should only be partially cooked to retain its crispness, sweetness, and natural flavor.

Read more: How to make vinegar-dipped squid a crispy and delicious dish from Southern Vietnam

Tips and notes to make your squid dipped in fermented rice even more perfect

Secrets to prevent the fermented rice sauce from becoming fishy

To keep the fermented rice sauce clear and free of fishiness, you should:

• Grill the shallots and ginger before adding them to the pot.
• Do not add the mẻ when the water is cold.
• Keep the water at a low simmer.
• Do not add the squid too early before serving, to avoid it releasing water and clouding the sauce.

These factors help the squid dipped in fermented rice achieve clarity, aroma, and a balanced flavor.

Suitable dipping sauces to serve with

Dipping sauce is a “secret weapon” to enhance the flavor of the dish:

• Green chili salt: slightly sour + spicy, perfect with squid.
• Ginger fish sauce: warm, salty, and sweet, highlighting the sweetness of the squid.
• Garlic chili fish sauce: suitable for those who like a bold flavor.

Each dipping sauce creates a different nuance, and you can flexibly change it depending on the occasion.

Squid dipped in fermented rice is a dish with a delicate yet captivating flavor, perfectly combining the sourness of mẻ and the crisp sweetness of squid. When prepared with the right ingredients and cooked using the correct techniques, you can easily create a dish that is both satisfying and authentically Vietnamese.

If you love exploring more seafood dishes or want to find high-quality dried squid products for your kitchen, visit Ola Squid’s Culinary Corner today!