To make fish sauce dressing, in a bowl mix hot water, fish sauce, vinegar, sugar and stir until dissolved.Set aside to cool.Once cool add the chili, garlic and lemon juice.Stir well.
Put the julienned carrot, sliced cucumber and sliced red onion in 3 separate bowls.
In another bowl, mixed 1 cup vinegar, Hbs salt and 1,5 tbs sugar. Stir until salt and sugar dissolved.
Pour 1/3 of the vinegar mixture into each bowl of carrot, cucumber and onion. Mix within individual bowls and cover and put in the fridge.
Lay the cleaned squid on a cutting board, insert your knife into the top edge of the body and run the knife down to the bottom of the squid. Fold it open as you open a book.
Working from the top-right of the squid to the bottom-left, score diagonal slices in the flesh, making sure not to penetrate through. Turn the squid 180 degrees and repeat the diagonal slicing so you now have a crisscross pattern. Cut the squid in half from top to bottom, turn it horizontally and then slice through to make 1 cm wide pieces
To cook the squid , place in boiling water for 1 minute, then refresh in iced water(or cold water) and reserve for the salad.
Take carrot, cucumber and onion from fridge.Using your hand or a muslin cloth, squeeze as much juices from the onion and return to the bowl. Do the same with carrot and cucumber.
In a large bowl, combine all the ingredients except peanuts, fried shallots and chili. Pour the fish sauce the dressing into the bowl and toss well. Taste and acid more dressing if desired. Transfer to a serving plate and garnish with fried shallot, peanut and sliced chili.
