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Changing dishes with vermicelli mixed with squid made the whole family surprised and praised the deliciousness

Monday, April 18, 2022 16:00 PM (GMT+7)

Having mixed chicken vermicelli, mixed beef vermicelli, mixed crab vermicelli… then this weekend “changes the wind” with a strange and familiar dish of mixed squid vermicelli at home.

Spicy squid mixed vermicelli – strangely delicious

The vermicelli mixed with spicy squid floats the sweet, crunchy, chewy taste of the squid, the softness of the vermicelli, the pungent taste of the chili, the cool aroma of mint, the spiced lemon leaves, the sweet and sour taste of the mixed water… Everyone in the family praised the deliciousness and sobbed, it is also a delicious dish for guests, making the weekend meal more attractive and delicious.

Vermicelli mixed with squid, or rice paper mixed with squid can make a light, cool, low-fat appetizer, processing is not too fussy but awakening the taste, eating very well. There are many ways to make vermicelli – rice paper mixed with squid, here are a few ways to tell you how to do it:

Changing dishes with vermicelli mixed with squid made the whole family surprised and praised - 1

Mixed spicy squid ink vermicelli that the whole family likes, is also a delicious dish for guests. Illustration.


– 3 bunches of vermicelli

– 200g squid

– 1 purple onion, 1 garlic, 2 chili peppers, 1 lemongrass, 1 lemon, mint leaves, lemon leaves, 1 teaspoon chili powder, 3 tablespoons fish sauce, 1 tablespoon wine cook.


Thinly sliced ​​purple onion, minced peeled garlic, 2 chopped chili peppers, smashed lemongrass. Squeeze lemon juice.

Squid is washed, slit lengthwise and cut into pieces.

Blanch the vermicelli in boiling water with a little salt for about 2 minutes, then pour into a basket, rinse with cold water to avoid sticking, drain before putting in a large bowl.

Cook another pot of water but add a little water, drop lemongrass, lemongrass leaves, cooking wine into the boil, then drop the sliced ​​squid and boil until it turns opaque white, then drain the water and put it in a bowl of vermicelli.

Put the remaining ingredients in a bowl of squid ink noodles, mix well, season to taste and then divide into plates.

You can decorate with coriander (coriander), a few mint leaves to make it beautiful. Vermicelli / rice paper mixed with squid is very delicious, spicy, crispy, beautiful, strange, attractive to the taste.

Way 2


– 200 gr of vermicelli

– 2 medium sized fresh squid

– Coriander, 2 chili peppers, 2 garlic cloves, 1 onion, 1 lemon, 1 small carrot, sugar, delicious fish sauce, main noodles.


– Prepare vegetables, garlic, onions. Peel the carrots and grate them thinly.

– Preliminarily cleaned squid, cut into pieces about 1cm, put in a steamed basket (detach the fishy taste by adding lemongrass, ginger, and chili sauce, mix well and then steam together, it will be more fragrant).

While waiting for the squid to cook, make the water to mix the squid (with instructions at the end of the article). When the squid is cooked, take it out and let it dry.

– Soak the vermicelli in cold water, blanch in boiling water to make the vermicelli soft and chewy.

– Pick up the vermicelli and place the squid in a bowl. Spread the shredded carrots evenly over the vermicelli, slowly pour the mixed water on top, stirring to infuse the vermicelli with spices.

Finally, put coriander on top. When eating, mix the vermicelli with the water.

Swapping dishes with vermicelli mixed with squid made the whole family surprised and praised - 3

There are many ways to prepare vermicelli mixed with squid. Illustration.

Noodles mixed with squid and onions

– 2 medium sized squid

– Black vermicelli 200g

– Coriander, chili pepper, garlic, onion, lemon, carrot, sugar, fish sauce, monosodium glutamate.


– Squid clean, remove fishy then use a sharp knife to cut dragon scales, then cut into pieces, drain, then steam in water (add a few slices of fresh ginger for fragrance). About 10 minutes, the squid is cooked.

– Sliced ​​vermicelli to taste, soaked in water until soft.

– Peel and grate carrots. Coriander picked, washed, chopped. Thinly slice the onion, squeeze with salt to remove the pungent smell.

– Squeeze lemon juice. Minced chili. Shredded carrots.

– Put the vermicelli and squid in a bowl. Scatter shredded carrots and sliced ​​onions on top of the vermicelli, slowly drizzle with water and mix well. Mix well to infuse the seasoning. Finally, sprinkle some coriander on top.

Changing dishes with vermicelli mixed with squid made the whole family surprised and praised - 4

Thai style shrimp and squid mixed vermicelli is very beautiful and delicious. Illustration.

Delicious Thai mixed shrimp and squid vermicelli


– Fresh shrimp (200g)

– Fresh squid (200g)

– Vermicelli (200g)

– Cucumber (1 fruit), onion (1 bulb), carrot (1 bulb), coriander, chopped coriander, peanuts, lemon, garlic, chili, ginger, lemongrass, vinegar, sugar, fish sauce,


Shrimp washed, peeled and removed the black thread on the back.

Preliminarily cleaned squid, cut into bite-sized pieces.

Herbs of all kinds are picked, washed, soaked in salt water, and finely chopped.

Blanch the noodles in boiling water, take them out and soak them in cold water right away.

Cucumbers, carrots are washed, peeled and thinly sliced. Peel the onion, slice it thinly.

Put carrots, onions and cucumbers in a bowl, add a little fish sauce, 2 teaspoons of sugar, and a little lemon juice and mix well.

Add 1/2 tablespoon fish sauce with 1 tablespoon filtered water, 3 teaspoons sugar, lemon juice, garlic, minced chili, 1 teaspoon vinegar and ginger, smashed and chopped into a bowl and stir.

Boil a little boiling water with lemongrass, ginger and garlic smashed, then put the squid and shrimp in, blanch, then take out.

Roasted peanuts fragrant and smashed.

Put all the prepared ingredients into the island and turn it on a plate and sprinkle crushed roasted peanuts on top.

Vermicelli mixed with squid is very suitable for summer, or when bored with rice. Cooking simple and convenient dishes. The taste of the dish is delicious, attractive, beautiful, with a distinct sour and crispy taste. The vermicelli is chewy but rich, the squid is crispy and sweet, full of nutrients without fear of heat. But in order for the vermicelli/squid-mixed rice paper to reach perfection, each chef’s own flair is needed.


Squid needs to be very fresh, clean, peel off the film, cut into the shape of a flower, pine tree, or cut along the body of the squid.

Boil water with lemongrass, lime leaves, red wine, then put the squid in and blanch until cooked, then immediately take it out and drop it in a bowl of ice water, then immediately take it out to drain, put it in the fridge – this helps to eliminate fishy , increase the crispness, keep the fresh taste of the squid.

Soak the vermicelli in cold water, wash and blanch in a pot of water with a little salt for 2 minutes, take out and rinse with cold water mixed with a little cooking oil to avoid sticking, drain and mix.

The most important step is to make fish sauce

While waiting for the squid to cook, make the ink mix as follows:

Mix the water mixed with squid according to the ratio: 2 tablespoons of lemon juice, 2 tablespoons of delicious fish sauce, 1 teaspoon of sugar, 1/2 teaspoon of monosodium glutamate, minced garlic and chili (depending on your family’s taste, add sour or sweet taste to the dish. taste), so that the sweet and sour taste is enough to harmonize.

When ready to eat, take the squid out of the cooler, put it in a large bowl with vermicelli, mint leaves, sliced ​​purple onion, sprinkle with mixed water and enjoy.

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