Squid Salad A La Binh

From today's gourmet ii by jacques pepin

Bring 6 cups of water to a boil in a large pot.

Cut the body of each squid crosswise into 1 inch slices and the tentacles into 1 / 2 inch pieces.

Add the squid to the boiling water and cook for about 3 minutes , stirring occasionally , just until the water comes back to a boil.

Do not overcook as squid has a tendency to get tough and chewy when overcooked.

Drain immediately.

Combine the remaining ingredients except the lettuce in a serving bowl large enough to hold the squid.

Add the hot , drained squid and toss until well mixed.

Set aside for at least 10 minutes stirring occasionally so that the dish can develop flavor.

Can be kept in the refrigerator for 4-5 days.

Serve on lettuce leaves.

squid, garlic cloves, thai peppers, onion, lime juice, of fresh mint, cilantro leaf, nuoc nam, sugar, salt, lettuce leaves