Using Herbs and Spices

Vietnamese Recipes & Cuisines (Seafood)

Squid Stuffed with Minced Pork Recipe

(Muc Nhoi Thit)

Ingredients : Serves 4

6

4 tablespoons

 

Stuffing

300 g

4

 

25 g

 

1 teaspoon

 

1 teaspoon

1/4 teaspoon

1/4 teaspoon

 

Coating

2

60 g

 

Tomato sauce

1 tablespoon

4

1/4 tablespoon

1 teaspoon

1/4 teaspoon

1/4 teaspoon

Squid, medium-sized, cleaned

Cooking oil, for deep frying

 

 

Minced pork

Wood ear fungus, soaked to soften

and finely chopped

Glass noodles, soaked to soften, drained

and cut into 2-cm lengths

Spring onion (scallion), white portion only,

finely chopped

Sugar

Salt

Ground white pepper

 

 

Eggs, beaten

Cornflour (Cornstarch)

 

 

Shallot, finely chopped

Tomatoes, peeled, seeded & finely chopped

Fish sauce

Sugar

Salt

Ground white pepper

Method :
  • Combine stuffing ingredients and mix well.

  • Stuff mixture into squid tubes and secure with toothpicks.

  • Use another toothpick to create some small holes in squid tubes so they do not burst when steaming.

  • Steam stuffed squid tubes for 15 minutes.

  • Dip steamed squid in beaten egg then coat with corn flour.

  • Heat oil for deep frying in a wok then deep fry squid until golden brown. Drain and set aside.

  • Leave 1 tablespoon oil in wok and sauté shallot and tomatoes until fragrant and soft.

  • Simmer for 10 minutes then season with fish sauce, sugar, salt and pepper.

  • Remove toothpicks and slice squid into rounds.

  • Serve with tomato sauce and steamed rice.

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