This is a classic preparation in Vietnam, except usually we make it with squid. The baby octopus just looked really good at the market that time, so we thought - why not? With squid, you would slice it thin or score criss-cross on a 2x2'' piece of squid, to make it cook fast without getting chewy, and absorb the sauce. I took a chance with baby octopus and saute it really fast, and then cut it up when we eat. There is a slight chewy texture, but not in a bad way!!

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