Mực né

Method

1. 1 Clean the squid, make dragon scale incisions on the inside, and cut into 2 cm thick rings.
2. 2 Sauté the chili paste with lemongrass, shallots, and tomatoes for 6 minutes until the oil turns red.
3. 3 Pour in 800 ml of water along with the tamarind juice, then season with fish sauce to make the broth sour and spicy.
4. 4 Dip the squid in the hot oil for exactly 40 seconds and then remove it immediately — "né" squid means dipping it just above the flame; too much heat and it will become tough like rubber.
5. 5 Serve with rice noodles and herbs, dipping small portions at a time instead of pouring the entire plate into the pot.

With an appliance

• Microwave 38 min

  Replace step 3: heat 800 ml of water, tamarind juice, and the sautéed chili paste in a deep bowl at 900 W for 7 minutes until boiling, then transfer to a serving pot; step 4 still involves dipping the squid in each batch for exactly 40 seconds on the stove.