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Steamed squid with piper lolot leaves is a dish that carries the characteristic breath of Vietnamese cuisine, an exquisite combination of the mild sweetness of fresh squid and the warm, pungent aroma of piper lolot leaves. Despite being a rustic dish, steamed squid with piper lolot leaves conquers even the most demanding diners thanks to its simplicity in ingredients and gentle cooking method, yet richness in every bite.

Without heavy deep-frying or complicated seasoning, just by steaming it correctly, the squid retains its natural sweetness. Combined with the seductive fragrance of piper lolot leaves, ginger, lemongrass, shallots, and garlic, it creates a dish that is both delicious and nutritious. Let’s explore with Ola Squid everything from choosing the ingredients to the most perfect steaming method!

Preparing ingredients for Steamed squid with piper lolot leaves

To achieve a “delicious, clean, and authentic” dish, the ingredients must be prepared carefully.

Below are the ingredients for 3-4 people, suitable for a family meal or a small party:

• Fresh squid: 600g (it is recommended to choose squid tubes or egg squid, depending on your taste).
• Piper lolot leaves: 1 bunch (20–25 leaves).
• Lemongrass: 2 large stalks, bruised.
• Fresh ginger: 1 small knob, peeled, sliced or minced.
• Shallots: 3 bulbs, minced.
• Garlic: 3 cloves, minced.
• Fresh chili: 1–2 pieces, sliced (if you like heat).
• Seasoning: 1 teaspoon salt, ½ teaspoon MSG, ½ teaspoon sugar, 1 tablespoon fish sauce, ½ teaspoon ground pepper, 1 tablespoon sesame oil.
• White wine or rice vinegar: used to remove the fishy smell.

Small tip: If you prefer a gentle flavor, you can add a few slices of fresh lemon or young lime leaves when steaming. This flavor helps the squid have a light aroma and neutralizes the pungency of the piper lolot leaves.

The secret to choosing fresh ingredients

How to choose fresh squid

If you want a delicious steamed squid with piper lolot leaves, you must start with fresh squid. Good squid has bright silver skin, clear brown spots, and the head and body should be firmly attached. When touched, the skin feels firm, not slimy, and has no strange odors.

• Crystal clear eyes: a sign of newly caught squid.
• Squid tentacles are still firm and naturally retracted: the squid was fresh before being chilled.
• Avoid choosing squid with peeling skin, soft bodies, or a strong ammonia-like fishy smell.

The quality of the squid directly affects the steamed dish: fresh squid becomes translucent white, slightly crunchy, and not rubbery when steamed, while stale squid will become mushy, release water, and have a pungent fishy smell.

How to choose fresh piper lolot leaves

Good piper lolot leaves are dark green, shiny, not torn, and not yellowed. Young leaves have a gentle fragrance and cook easily, but mature leaves have a rich, pungent aroma and do not fall apart when steamed.

If you prefer the dish to have a distinct piper lolot scent, choose leaves that are medium-aged, thick, and highly fragrant. Conversely, if you like a milder taste, use a mix of young leaves to balance it out.

Small tip: Do not use washed piper lolot leaves that have been sitting for too long, as the edges will turn black and they will release a pungent smell when steamed.

Notes on choosing other spices

Don’t underestimate the seasoning stage! For steamed dishes, spices not only create flavor but also act as deodorizers and maintain the freshness of the squid.

• Ginger: choose young knobs with little fiber, which have a warm, spicy fragrance when cut.
• Lemongrass: white body, firm base, containing a lot of essential oils.
• Garlic, shallots: should be finely minced so that when steamed, the essential oils spread evenly through the steam, creating a natural aroma.
• Sesame oil: besides increasing the aroma, it helps the squid have a smooth, shiny layer and prevents the surface from drying out.

Steps to make delicious and authentic Steamed squid with piper lolot leaves

Cleaning the squid properly and removing fishy odor

Proper processing is 50% of the success of the dish.

• Gently separate the head and body of the squid, avoiding breaking the black ink sac inside.
• Remove the backbone, internal organs, and eyes (these parts easily cause a fishy smell and darken the dish).
• Peel off the purple membrane on the outside of the squid so that when steamed, the squid turns a beautiful translucent white.
• Use white wine or ginger water mixed with salt to wash the squid thoroughly 2–3 times.
• Rinse again with cold water and let it drain completely.

Tip: Score a few diagonal lines on the body of the squid to help it absorb the seasoning faster and prevent it from curling up when steamed.

Marinating the squid correctly

The marinating step helps the squid absorb a gentle flavor, not too salty but still aromatic.

Place the cleaned squid in a large bowl, add:

• ½ teaspoon salt
• ½ teaspoon sugar
• ½ teaspoon MSG
• 1 tablespoon good fish sauce
• ½ teaspoon ground pepper
• 1 tablespoon sesame oil
• Shredded ginger, minced shallots and garlic

Mix well, let it absorb for 20–30 minutes in the refrigerator.

If you like it spicy, you can add a few slices of red chili to enhance the aroma without overpowering the squid flavor.

Note: Do not marinate for more than 45 minutes, as the squid will release water, reducing its crunchiness.

Conducting the steaming with piper lolot leaves

This is the most important stage. The temperature and steaming time will determine if the squid is tender or rubbery.

• Prepare a two-tier steamer or a steaming basket.
• Spread a layer of piper lolot leaves at the bottom of the basket, followed by a few bruised lemongrass stalks to create aroma.
• Arrange the marinated squid on top, then cover with another layer of piper lolot leaves.
• Bring the water to a boil, then lower the heat and steam for 10–12 minutes.

When the squid is cooked, you will see a translucent white color and a gentle aroma spreading, with no fishy smell remaining.
If the squid is large, you can steam for an additional 2–3 minutes, but absolutely not for too long, or the squid will toughen up, lose moisture, and become chewy and less delicious.

Tips and notes to make the steamed squid with piper lolot leaves more attractive

• Do not open the lid while steaming: Escaping steam makes the squid dry and causes the piper lolot aroma to dissipate.
• Add ginger and wine to the steaming water: To deodorize and help the squid look whiter.
• Steam over medium-low heat: Helps the squid cook evenly, retaining sweetness without shrinking.
• Do not steam with too many piper lolot leaves: The smell will be too pungent. The ideal ratio is 2 parts squid to 1 part leaves.
• After steaming, you can drizzle a little sesame oil or scallion oil; the dish will have a shine and a very seductive light fragrance.

How to enjoy and preserve Steamed squid with piper lolot leaves

Suggested side dishes

Steamed squid with piper lolot leaves is best when eaten hot, dipped in ginger-garlic-chili fish sauce or salt, pepper, and lime. The spicy, salty, and sour taste of the dipping sauce helps highlight the mild sweetness of the squid.

If you prefer a lighter style, you can serve it with:

• Steamed white rice: The sweetness of the rice blends with the squid’s aroma, making it very appetizing.
• Fresh vermicelli, raw vegetables, cucumber: Turn the dish into a refreshing roll.
• Or more simply, as an appetizer in seafood parties.

How to preserve cooked steamed squid with piper lolot leaves

If there are leftovers, let the squid cool completely and then place it in an airtight container and store it in the refrigerator. Steamed squid can be kept for 1–2 days.

When reheating, you should steam it for 5 minutes; do not use a microwave – as the microwave will make the squid dry and rubbery.

If you need to keep it longer (2–3 days), you can freeze the cooked steamed squid, but when thawing, it needs to be re-steamed to avoid moisture loss.

See more:

• How to make sweet and delicious steamed squid with beer at home, without fishy smell

• Summary of 5 ways to steam soft, sweet, and delicious squid without fishy smell

• Guide to making delicious and attractive steamed squid with guava leaves

• How long should you boil squid to keep it from being rubbery?

Frequently Asked Questions about Steamed squid with piper lolot leaves (FAQs)

What sauce is best with steamed squid with piper lolot leaves?

This dish goes best with lemon-garlic-chili fish sauce, salt-pepper-lime, or spicy tamarind sauce. For those who like something new, you can try garlic butter sauce or mayonnaise mixed with mustard, which is both creamy and slightly spicy, very stimulating to the taste buds.

Can pregnant women eat steamed squid with piper lolot leaves?

Yes! This is a dish rich in protein, omega-3, vitamin B12, and iron, which is good for both mother and baby. However, pregnant women should eat a moderate amount (about 150g per serving), choose very fresh squid, steam it thoroughly, and avoid eating it with fermented foods.

In addition, piper lolot leaves help warm the stomach and support digestion, so they are very good for pregnant women during the middle months of pregnancy.

How to prevent squid from being rubbery when steamed?

Rubbery squid is usually caused by steaming too long or steaming when the water has not yet boiled. Ensure the water in the pot is boiling vigorously before adding the squid, then steam for the correct time (10–12 minutes).

Additionally, scoring the squid body helps it cook evenly and not shrink.

Another small tip is to marinate the squid with a little ginger juice or sesame oil, which helps maintain its natural tenderness.

Steamed squid with piper lolot leaves is not only a delicious dish but also a small lesson in the balance between the sweetness of the sea and the pungent aroma of the land, between simplicity and sophistication in Vietnamese cuisine. With just a few simple steps, you can manually prepare a dish that is both tasty, nutritious, and low in oil, suitable for the whole family from the elderly to children, and even pregnant mothers.

Try making steamed squid with piper lolot leaves once to experience the flavor of “the sea in the heart of the land”—fragrant, light, and surprisingly pure. Discover more attractive squid dishes in the Culinary Corner of Ola Squid! For the highest quality ingredients, you can always visit our online shop to choose the best seafood products.