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Cut the body pouch of each squid open along one side and score the inner side with the tip of a small, sharp knife into a fine diamond pattern. Then cut each pouch lengthways in half, then across into 5cm/2 inch pieces. Separate the tentacles into pairs.
To make the turmeric oil, place the oil into a small heavy-based pan with the turmeric and garlic. Heat up very slowly until just, but only just, simmering. Remove from the heat and allow to cool. Pass through muslin or a coffee filter.
Pour hot water over the noodles in a large bowl until just covered. Allow to stand for 3-4 minutes until soft. Drain well, coat in a little oil and reserve.
Seat your guests and give each person a bowl with some noodles in the bottom. Place the bowls of herbs, fish sauce and chilli sauce on the table.
Heat a wok until smoking hot. Add two tablespoons of the turmeric oil to the wok. Tip in half the squid and stir-fry over a high heat for a minute or two until the fish is sealed. Add a little more of the oil and half the coriander, Asian leaves and spring onions, cook over a high heat for 2-3 minutes until the fish is cooked through and the vegetables have just wilted.
Stir in the lemon juice and add a dash of Vietnamese fish sauce.
Divide the fish between warmed serving bowls and allow each person to garnish with their own herbs and seasonings of their choice.
Once everyone had finished their first bowl repeat with the remaining ingredients.
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