Bạch tuộc nướng sa tế is octopus marinated in sa tế, honey and garlic, then grilled. It’s a dish many young Vietnamese people love, and a popular choice when the weather turns cold. The one thing that matters most is fresh octopus. Plan ahead: the octopus marinates in the fridge for about 3 hours before grilling. Ingredients 700 g fresh octopus 1 bottle of satay (sa tế), 50 g – 100 g depending on your taste 2 teaspoons honey Minced garlic Vegetable oil Salt, sugar and pepper Lime Vietnamese mint, to serve How to make bạch tuộc nướng sa tế 1. Clean the octopus Cut the tentacles away from the body. Snip out the eyes with scissors. Split the body in half and throw away the innards. Wash the octopus three times in water with a little salt, then pat it dry with a soft towel. 2. Fry the sa tế Heat 3 tablespoons of oil and fry some minced garlic until it turns golden. Quickly add 4 tablespoons of sa tế and fry for 1 minute. Turn off the heat and let it cool completely. 3. Marinate Mix the octopus with the cooled sa tế, 2 teaspoons of honey, more minced garlic, oil and salt. Put it in the fridge for about 3 hours. 4. Grill This is the step not to rush. Grill the octopus for about 3–5 minutes on each side. Brush a little oil over it as it cooks so it doesn’t burn. Arrange Vietnamese mint around the plate. Serve it with a dip: more sa tế, lime juice with a little pepper and salt, or chilli sauce. Share:
