Peel the onions and cut into fine rings, halve from new. Skin the garlic clove, rinse and clean the chilies. Rinse the coriander stalk, chop the root. Chop the stems and the leaves.
Crush the coriander root, garlic as well as the chilies in a mortar and put them in a salad bowl form. Add the fish sauce, the juice of one lemon and the sugar and stir thoroughly.
Clean the squid under running water and cut into quarters lengthwise.
Finely score the squid quarters crosswise, then cut strips about 5cm long and 1cm wide.
Blanch the squid pieces in boiling hot water for 1 minute. Immediately pour off and drain.
Add the still warm squid pieces, the onions and the chopped coriander to the sauce and mix thoroughly. Serve the salad lukewarm.