Cookbook:Mực Nhồi Thịt (Vietnamese Stuffed Squid)

Mực Nhồi Thịt (Vietnamese Stuffed Squid)
CategoryVietnamese recipes
Difficulty

Cookbook | Ingredients | Recipes | Cuisine of Vietnam

Ingredients

edit

Main dish

edit

Stuffing

edit
  • 6 squid tentacles, finely chopped
  • 250 grams pork fat, minced
  • 2 cloves garlic, smashed
  • 1 spring onions, finely chopped
  • 2 dried black mushrooms, soaked in warm water for 30 minutes, stems removed, and finely chopped
  • 1 teaspoon nước mắm
  • 1 pinch sugar
  • 1 pinch salt
  • 1 pinch pepper

Procedure

edit

Stuffing

edit
  1. Combine chopped squid tentacles, minced pork fat, and garlic.
  2. Add spring onion and mushrooms to the squid mixture, along with nước mắm, sugar, salt and pepper.
  3. Stuff into the squid heads and secure the openings with toothpicks.

Main dish

edit
  1. Place stuffed squid in a casserole dish or clay pot along with the sliced carrot, bamboo shoots, spring onions, quartered mushrooms and soaking liquid, caramel sauce, chicken stock, and nước mắm.
  2. Place in a preheated 350 °F oven, and bake for 20 minutes.
  3. Serve in the pot accompanied by steamed rice.