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salt and pepper squid

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With all the oriental restaurants in Northern Virginia -- there's got to be some really good salt and pepper squid out there, but I haven't found it yet. We like ours with mostly tentacles, not chopped squid tubes. Wanted to make it at home, and went through heck trying to find sichuan pepper, because it turns out the govn't has banned the sale of it for fear it will give American citrus trees canker! Did find a kind purveyor (GreatAmericanSpice.com -- I recommend them highly) in Indiana who gave me some for free -- said he couldn't sell it because of the law! What interesting journeys food can take us on!

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  1. I like the squid at Hunan Number 1, in Clarendon.

    1 Reply
    1. re: Lori D

      thanks -- I'll try that. I think I've been to the Vietnamese place recommended by "Pappy." Yours may be more what I'm looking for.

    2. Might not be exactly what you are looking for, but I had an excellent rendition at Nam Viet in Clarendon about a year ago.

      3 Replies
      1. re: Pappy

        Thanks! I'll check out Nam Viet.

        1. re: Pappy

          The fried squid with lemon pepper dipping sauce and fresh herbs at Nam Viet is excellent, but not quite the same as Chinese crispy salt and pepper squid. The best, as far as I'm concerned, is at Joe's Noodle House in Rockville. It's crispy, yet tender and finely salted with a tiny hint of something like five-spice. They serve it with stir-fried garlic and jalapenos mixed in. I like to use the black vinegar and chilies in oil provided on each table for a dipping sauce. They usually serve a mixture of tiny whole squids and chunks of larger specimens, but not usually the "rings". I've tried this dish at a number of my favorite Chinese restaurants (Grace Garden, XO Taste, Full Kee, Sichuan Pavilion, etc.) but nothing quite measures up to Joe's version.

          1. re: flavrmeistr

            The salt and pepper ______________ at Joe's rocks.

        2. City Lights of China in Dupont does this dish nicely. Perfectly crisp without a glint of oil, fantastically salty and a good spiciness. However they, as most restaurants around here, mostly use main body of the squid, not the tentacles as you requested.

          1. Please don't use "orientatl"--Asian is a better term.

            Most Cantonese style restaurants have similar "three treasure" dishes--seafood or meats with spicy salt. Try asking if they would give you the tentacle. I always order seafood that way Eat First in Chinatown even though it's not on the menu.

            1. Hunan Number 1 in Clrendon uses the mantle for its main dishes and makes the head/tentacles into an appetizer (which I prefer). You might have luck with ordering both and asking them to do the two dishes together.