Recipe for Muc Nhoi Thit
This was easily our favourite dish in Vietnam; we ate it in Hue and Hoi An. It takes about 30 minutes prep and cooking time once you have ingredients assembled. To make it even and quicker easier, prepare the filling ahead of time, just reheat a little before stuffing the tubes. A fantastically impressive dish!
Serves four as a main course. Two tubes per person, as per the picture.
600g. Whole squid (10cm length). Cleaned and with skin still on.
1 tbsp Shallots, minced/pounded
1tbsp Spring onion, white part, very finely chopped
300g Minced Pork
1tbs Fish sauce
1 cup Spring Onion, half white, half green, all sliced finely
0.5 cup Mushroom, white or wood ear, sliced finely
1tsp Red Chilli (mild) seeds and pith removed, finely chopped
1 cup Glass Noodles, cut into 2cm length
2 Lemongrass stalks, bashed up, but whole
for the sauce
0.25 cup Shallots, thinly sliced
0.5 cup Onion/leek, white/mild finely chopped
2tbsp Soya sauce
0.25tsp Five spice
0.5tsp Chilli sauce, sweet
1 tbsp Stock/water
0.5 cup. Vegetable Oil
In a small frying pan, heat 2tbs of the oil. Add the minced shallots, mined pork, fish sauce, the chopped spring onion, salt, pepper and sugar and stir for two minutes.
Add the sliced spring onions, Chilli and Mushrooms and stir for another minute. Set aside to cool. Meanwhile soak the glass noodles until soft and drain. Then add to the mixture, stirring to mix.
Make a small cut on one side of the squid tube to prevent splitting. Fill tightly to 2cm from the top with the mixture.
In a large frying pan, heat the remaining oil and add lemongrass to release the flavour for about a minute. Add the filled tubes and tentacles and cook for 6/7 minutes. They will start to caramelise and go crispy. Remove squid and tentacles from the pan.
Remove half the oil left in the pan, heat to gently cook the onion and shallots for the sauce for one minute. Add the rest of the sauce ingredients, stirring constantly. Add back the squid tubes, continuing to stir for 3 minutes. The sauce will reduce and the squid will be coated.
To serve, put on a plate, slice into 0.5cm rings and pour over remaining sauce.
I have also included this recipe on my recipes from around the world blog. Recipesandrucksacks.wordpress.com
Source: Vietnamese Stuffed Squid