Luke Nguyen prepares fresh calamari off a squid boat in episode 4 of Luke Nguyen's Vietnam.


  • 1 whole squid (600 g)

  • 2 teaspoon salt

  • 2 chilli, sliced

  • Salt & Pepper Lemon Sauce

  • 2 tablespoons lemon juice

  • ½ teaspoon salt

  • 1 teaspoon fine white pepper


  • 1.

    Pull away the squids head, slice it open and remove the guts, cartilage and ink sac. Pat both sides dry with kitchen paper or tea towel.

  • 2.

    Pound the chilli in mortar and pestle.

  • 3.

    Mix 2 teaspoons of salt and pounded chilli together then coat both sides of the squid evenly.

  • 4.

    On a medium-high heat, char grill the squid for 3 minutes on each side or until brown.

  • 5.

    In a dipping bowl, add lemon juice, remaining salt and pepper and mix well.

  • 6.

    Cut squid into bite sized pieces and dip into salt & pepper lemon sauce.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 150kj
  • Fat Total 2g
  • Saturated Fat 0g
  • Protein 24g
  • Carbohydrate 7g
  • Sugar 1g
  • Sodium 418mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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