Bún Mực Nướng

Bún Mực Nướng is a delightful Vietnamese dish featuring grilled squid served over a bed of fresh herbs and low-carb noodles. This flavorful dish combines the smoky aroma of grilled seafood with the vibrant taste of fresh vegetables, making it a perfect low-carb option.

Ingredients

• Squid - 300 grams
• Olive oil - 2 tablespoons
• Garlic - 2 cloves, minced
• Lime juice - 2 tablespoons
• Fish sauce - 1 tablespoon
• Black pepper - 1/2 teaspoon
• Red chili flakes - 1/4 teaspoon
• Zucchini noodles - 200 grams
• Cucumber - 100 grams, julienned
• Fresh cilantro - 1/4 cup, chopped
• Fresh mint - 1/4 cup, chopped
• Lettuce leaves - 4 leaves, for serving
• Peanuts - 30 grams, crushed (optional)

Steps

1. Clean and prepare the squid by removing the skin and innards, then cut them into rings.
2. In a bowl, mix olive oil, minced garlic, lime juice, fish sauce, black pepper, and red chili flakes to create a marinade.
3. Add the squid rings to the marinade, ensuring they are well coated. Let them marinate for at least 15 minutes.
4. While the squid is marinating, spiralize the zucchini to create noodles and set aside.
5. Preheat a grill or grill pan over medium-high heat.
6. Once the grill is hot, add the marinated squid and grill for about 2-3 minutes on each side or until they are cooked through and slightly charred.
7. In a separate pan, briefly sauté the zucchini noodles for 2-3 minutes until just tender. Remove from heat.
8. To assemble, place a bed of sautéed zucchini noodles on each plate, then top with grilled squid, julienned cucumber, chopped cilantro, and mint.
9. Serve with lettuce leaves on the side and sprinkle with crushed peanuts if desired.

Nutrition

• Calories: 350
• Protein: 30 g
• Carbs: 10 g
• Fiber: 3 g
• Sugar: 2 g
• Sodium: 800 mg
• Cholesterol: 200 mg
• Total Fat: 20 g
• Saturated Fat: 3 g
• Unsaturated Fat: 15 g
• Water: 0.5 L

Health Benefits

• High in protein, supporting muscle health and repair.
• Low in carbohydrates, making it suitable for low-carb diets.

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