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Grilled Baby Octopus with Nuoc Cham

Grilled Baby Octopus with Nuoc Cham for a Flavorful Twist

Grilled Baby Octopus with Nuoc Cham is a flavorful adventure that brings the taste of Vietnam to your table, perfect for seafood lovers.
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Prep Time 15 minutes
Cook Time 10 minutes
Marination Time 2 hours
Total Time 2 hours 25 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Vietnamese
Calories: 200
Ingredients Equipment Method Notes

Ingredients
  

For the Octopus
  • 1 lb Baby Octopus Fresh seafood element; ensure they're cleaned and heads discarded for the best results.
  • 2 tbsp Lemon Juice Adds acidity and brightness; use fresh lemon for the most vibrant flavor.
  • 3 cloves Garlic Provides aromatic depth; minced garlic gives an intense flavor punch.
  • 2 tbsp Olive Oil Essential for marinating and grilling; enhances both flavor and moisture.
  • 1 tsp Red Pepper Flakes Introduces the perfect amount of heat; adjust based on your spice tolerance.
  • 1 tsp Kosher Salt Basic seasoning to enhance all flavors; fine sea salt is a good substitute.
  • 1 tsp Pepper Basic seasoning to enhance all flavors.
For the Nuoc Cham Sauce
  • 3 tbsp Fish Sauce Salty umami base; crucial for authentic flavor.
  • 1 tbsp Sugar Balances the saltiness of fish sauce; brown sugar adds a richer taste.
  • 3 tbsp Water Dilutes the sauce; warm water helps dissolve the sugar.
  • 2 tbsp Lime Juice Brings additional acidity and freshness; lemon can serve as a substitute.
  • 1 medium Chili Pepper Adds heat and flavor; fresh Thai chilies are recommended.

Equipment

  • grill
  • mixing bowl
  • pot
  • slotted spoon

Method
 

Step-by-Step Instructions
  1. Start by bringing a pot of salted water to a boil. Add the baby octopus and cook for just 1 minute; this quick blanching will tenderize them beautifully. Once done, remove the octopus with a slotted spoon and let them drain well.
  2. In a large mixing bowl, combine the drained octopus with fresh lemon juice, minced garlic, olive oil, red pepper flakes, kosher salt, and pepper. Toss everything together thoroughly to coat each piece evenly. Cover the bowl with plastic wrap and refrigerate for at least 2 hours.
  3. While the octopus marinates, prepare the Nuoc Cham sauce by whisking together fish sauce, sugar, warm water, fresh lime juice, and sliced chili pepper. Adjust seasoning to taste.
  4. Preheat your grill to medium-high heat and ensure the grates are clean and lightly oiled.
  5. Once the grill is hot, place the marinated octopus on the grates. Grill them for about 3-4 minutes, turning occasionally until they develop a slight char and are heated through.
  6. After grilling, remove the octopus from the grill and transfer to a serving platter. Drizzle with the Nuoc Cham sauce.

Notes

Ensure to marinate the octopus for at least 2 hours for the best flavor infusion. Grill carefully to avoid overcooking, which can lead to rubbery texture.