Bún Mực Nướng Sả

Bún Mực Nướng Sả is a vibrant Vietnamese dish featuring grilled squid marinated with lemongrass, served over a bed of fresh salad greens and low-carb noodles. This flavorful and aromatic dish is perfect for a light yet satisfying meal.

Ingredients

• Squid - 300 grams, cleaned and cut into rings
• Lemongrass - 2 stalks, finely minced
• Garlic - 2 cloves, minced
• Fish sauce - 2 tablespoons
• Lime juice - 1 tablespoon
• Olive oil - 1 tablespoon
• Red chili - 1, finely chopped (optional)
• Cucumber - 100 grams, julienned
• Radish - 50 grams, thinly sliced
• Fresh mint leaves - 20 grams, chopped
• Fresh cilantro - 20 grams, chopped
• Low-carb rice noodles - 100 grams (or zucchini noodles as an alternative)
• Salt - to taste
• Pepper - to taste

Steps

1. In a mixing bowl, combine minced lemongrass, garlic, fish sauce, lime juice, olive oil, chopped chili (if using), salt, and pepper to create the marinade.
2. Add the squid rings to the marinade, ensuring they are well coated. Cover and refrigerate for at least 15 minutes.
3. While the squid is marinating, prepare the low-carb rice noodles according to package instructions or spiralize zucchini to create noodles.
4. Heat a grill or grill pan over medium-high heat. Once hot, thread the marinated squid onto skewers.
5. Grill the squid skewers for about 2-3 minutes on each side until they are cooked through and have a nice char.
6. To serve, place the cooked low-carb noodles on a plate, top with grilled squid, and arrange the cucumber, radish, mint, and cilantro around the noodles. Drizzle with any remaining marinade if desired.

Nutrition

• Calories: 280
• Protein: 30 g
• Carbs: 15 g
• Fiber: 2 g
• Sugar: 3 g
• Sodium: 600 mg
• Cholesterol: 200 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 7 g
• Water: 0.5 L

Health Benefits

• High in protein from squid, which supports muscle growth and repair.
• Low in carbohydrates, making it suitable for low-carb diets.

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