Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Prepare the marinade by combining the pulp from 3 large passion fruits, 2 stalks of minced lemongrass, 4 cloves of minced garlic, 3 tablespoons of fish sauce, 2 tablespoons of brown sugar, 1 thinly sliced bird's eye chili, and 1 tablespoon of vegetable oil in a large bowl.

2. 2

   Thoroughly clean 2 pounds of fresh octopus, ensuring to remove the beak and ink sac, then slice any large pieces into manageable portions if desired.

3. 3

   Add the cleaned octopus to the marinade, ensuring it is fully coated, then cover the bowl and refrigerate for at least 30 minutes to allow the flavors to penetrate.

4. 4

   Preheat your charcoal grill to medium-high heat, ensuring the coals are glowing and evenly distributed for consistent cooking.

5. 5

   Place the marinated octopus directly onto the hot grill grates and cook for 2-3 minutes per side until it is tender and slightly charred, being careful not to overcook.

6. 6

   Remove the grilled octopus from the heat, squeeze the juice of 1 lime over it, and let it rest for 5 minutes before serving.

7. 7

   Garnish the finished Bạch Tuộc Nướng Chanh Dây và Sả with fresh cilantro, mint, and perilla leaves before serving immediately.