A delicatessen in St Kilda, where I lived for many years, used to sell something very like this. It was quite expensive. As I was rather impecunious at the time, I decided I could probably work out what was in it and make it myself. I reckon I got it pretty right: it tastes fabulous. The squid ends up a dark golden colour and takes on all those flavours beautifully.
450 g squid tubes, cleaned and sliced into rings
a handful of fresh bean sprouts
2 cloves garlic
1 tbsp grated or finely chopped ginger
2 red chillies
1-2 pieces lemongrass, white ends finely sliced
3/4 cup soy sauce
? cup fish sauce
juice of 2-3 limes
a handful of coriander, chopped
Boil a large pot of water. Drop the squid rings in and cook for 2-3 minutes. Drain and set aside to cool.
Combine all ingredients with the squid and toss well. Marinate in the fridge overnight (or at least three hours). Eat with a fork or on a picnic, just with your fingers, but watch out for the drips!