-
Soak mushrooms and lily flowers in hot
water for half an hour.
-
Discard mushroom stems and any tough
portions of the flowers. Chop finely.
-
Add to pork. Soak cellophane noodles in
hot water for 15 minutes. Chop and add half cup to pork.
-
Season pork mixture with crushed garlic,
spring onions (scallions), salt, pepper and nuoc cham sauce. Mix well
with hands.
-
Clean squid thoroughly. Discard head and
beak and everything inside the body. Reserve tentacles.
-
Wash inside of squid under running tap
water, rub off spotted skin.
-
Chop tentacles finely and mix with minced
pork.
-
Stuff pork mixture into squid, packing
firmly.
-
Heat 3 -4 tablespoons peanut oil in a wok and saut� squid on medium heat
for 5 minutes.
-
Prick squid with fine skewer and continue to cook on medium heat for
another 10 minutes or longer if squid is large and pork mixture needs
extra time for cooking through.
-
Cut in thin slices and arrange on a bed of shredded lettuce.
-
Serve hot on serving plate with white rice.