The aroma of dried squid cooking on a chargrill brazier is a clear sign that a bia hoi (street-side pub) isn’t far away. The salty, chewy squid, accompanied by a spicy chilli sauce, makes for a more-ish beer snack. Chilli sauce is quite difficult to make and the bia hoi vendors purchase theirs from the local markets.

1 dried squid

1½ tablespoons chilli sauce

Heat a chargrill and cook the squid for about 3 minutes on each side.

Transfer the squid to a mortar and lightly pound with a pestle to remove any of the light film from the outside.

Using scissors or your fingers, shred the squid against the grain into thin strips.

Serve with the chilli sauce and a cold beer.