Marinate squid in tablespoon fish sauce and paper.

Cut leeks and scallions into fine julienne

In a large frying pan, heat oil over high heat and sauté squid for 1 minute. Add leeks, tomatoes, onion, ginger and scallion. Stir-fry for 2 minutes, then add cornstarch and water mixture. Stir well, then reduce heat to low, cover, and simmer for 3 minutes. Stir in remaining 1 tablespoon fish sauce. Serve hot with steamed rice.

Serve 6

Notes: Do not overcook squid as it becomes tough and rubbery.
In Hanoi, young leeks are so tender, they are often eaten raw in salad
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Hint: Uncleaned squid If using unlearned squid, increase proportion accordingly. To clean, pull tentacles and head from the tube like body. Cut directly behind eyes to free tentacles from eyes. Use two fingers to pull out plastic-like cartilage and innards, and discard. Rinse and reserve tentacles and tubes. If small, cut squid bodies in half or quarters, and large squid into 1 x 2-inch (25 x5 cm) pieces.
To tenderize and beautify large squid, lightly score inside of fresh with a sharp knife, making a lattice pattern. This work best with large bodies, as small squid are thin.

Ingredients

1 lb (500g) cleaned squid (calamari)
3 tablespoon fish sauce
1/2 tablespoon ground pepper
2 large leeks or 6 baby leeks, white part only, well rinsed
4 scallions (shallots/spring onions), including green parts, chopped
3 tablespoon vegetable oil
3 small tomatoes, quartered or sectioned
1 onion, coarsely chopped
1/3 inch (1 cm) knob fresh ginger, peeled and cut into fine julienne
1 tablespoon cornstarch (corn flour ) or tablespoon water
Steamed rice for serving