Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a mixing bowl, combine 1 kilogram of cleaned and cut octopus with 2 tablespoons of fish sauce, 1 tablespoon of brown sugar, 1 tablespoon of soy sauce, 0.5 teaspoon of freshly ground black pepper, 3 minced shallots, and 2 minced garlic cloves, then gently toss to coat and marinate for 15 minutes.

2. 2

   Heat 1 tablespoon of vegetable oil in a clay pot over medium heat, then add 1 tablespoon of brown sugar and stir constantly until it melts and transforms into a deep amber caramel.

3. 3

   Carefully add the remaining 2 minced garlic cloves and the 2-inch piece of julienned fresh ginger to the caramel in the clay pot, sautéing for 1 minute until their aroma becomes fragrant.

4. 4

   Introduce the marinated octopus and any accumulated marinade into the clay pot, stirring well to thoroughly coat the octopus pieces in the developing caramel mixture.

5. 5

   Pour in 0.25 cup of water and 1 tablespoon of fish sauce, adding 1-2 sliced bird's eye chilies if a spicy kick is desired, then bring the entire mixture to a gentle simmer.

6. 6

   Cover the clay pot with its lid and allow the dish to cook for 15-20 minutes over low heat, stirring occasionally until the octopus becomes tender and the sauce begins to visibly thicken.

7. 7

   Remove the lid, slightly increase the heat, and continue cooking for an additional 5 minutes to reduce the sauce to a glossy, rich, and more concentrated consistency.

8. 8

   Garnish the flavorful dish with 2 chopped scallions just before serving it hot, ideally alongside a bowl of freshly steamed jasmine rice.