Mực hấp gừng (Ginger Steamed Squid)

Rinse the squid thoroughly inside and out. Pat dry. Slit the body open lengthwise and score a cross-hatch pattern with a sharp knife to help it cook evenly. Cut into thick strips (about 2 cm). Cut the tentacles into two or three sections. Keep them cold until you are ready to cook.

Finely julienne half of the ginger. Mince the remaining ginger. Slice the scallion whites into thin rings; cut the greens into finger-length pieces. In a small bowl, combine the minced ginger, scallion rings, fish sauce, lime juice, sugar, and black pepper. Stir until sugar dissolves.

Place the squid strips and tentacles in a shallow steaming plate that fits inside your steamer. Spread the julienned ginger and the scallion green pieces over the squid. Sprinkle with a pinch of black pepper and a few dashes of fish sauce for extra seasoning.

Bring water to a rapid boil in a wok or a steaming pan. Set the plate in the steamer basket, cover, and steam over high heat for about 4 to 5 minutes. Check that the squid has turned opaque and is just firm to the touch: exactly when they begin to shrink a little. Combine the reserved squid juice with a few extra spoonfuls of the dressing to make a tasty sauce.

Serve piping hot. Offer the chopped cilantro on the side. Drizzle with the heated sauce from a spot application: if you are reserved, sparingly. Let everyone spoon a little more dressing over their portion. Serve as a starter with crusty bread such as pain complet/ French bread, though young heritage bread equally wholesome.