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Dill and garlic calamari with Nuoc Cham

  • 40 minutes
  • 5 minutes
  • 4
Dill and garlic calamari with Nuoc Cham

The use of dill is no doubt a hangover from the French and it makes quite a statement when blended with pungent fish sauce and the heady flavour of garlic. The Nuoc Cham is a spicy fish sauce which is indispensable on the Vietnamese table.


  • 400 grams calamari rings (squid rings)
  • 2 tablespoons fresh dill or 1 teaspoon dried dill
  • 2 teaspoons minced garlic
  • 2 teaspoons fish sauce
  • 2 tablespoons cornflour, sifted
  • Nuoc Cham
  • ΒΌ cup rice or cider vinegar
  • 3-4 tablespoons fish sauce
  • 2 tablespoons fresh lime or lemon juice
  • 2 tablespoons sugar
  • 2 teaspoons minced garlic
  • 1 small fresh red chilli pepper, deseeded and finely chopped


  1. Stir together the vinegar, fish sauce, lime or lemon juice, sugar, garlic and chilli. Stir until the sugar dissolves.
  2. For a smoother sauce, process all the ingredients in a blender or food processor until the sugar dissolves. Makes 1 cup.

Cooks Tips

- If using frozen calamari, allow the rings to defrost under cover on an absorbent paper towel-covered plate. Do not be tempted to microwave the calamari to defrost as this will make it tough when cooked. - If buying calamari or squid tubes, ensure the long thin cartilage has been removed before slicing into 0.5cm rings. - Overcooked calamari will be as tough as old boots, so keep the pan hot and the cooking time short.

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