RECIPES | Pork and wood ear mushroom stuffed squid makes me dream of our days travelling around Vietnam. My recipe is based on a dish called Muc Nhoi Tut. Like most of my recipes it is not traditional however it keep the aspects that make this dish unique. The dish is texturally diverse and incredibly fragrant.
Preparation Time: 20 minutes / Cooking Time: 30 minutes / Serves: 4
- 500g baby squid, cleaned (retain tentacles)
- 10ml vegetable oil
- 3 spring onion stalks, finely chopped
- 250g pork mince
- 50g glass noodles, soaked in cold water
- 20ml fish sauce
- 2 cloves garlic, finely diced
- 1/2 cup wood ear mushrooms, re-hydrated and finely sliced
- 1 birds eye chili, diced
- 5g coriander, finely chopped
- 5g XO sauce
- 20ml water
- In a frypan, add the XO sauce, water, and pork mince and cook for 10 minutes, stirring regularly.
- Remove from the heat and transfer to a bowl.
- Add the coriander, chili, wood ear mushrooms, garlic, fish sauce and spring onions to the pork.
- Roughly chop the glass noodles and add them to the rest of the ingredients. Mix well.
- Stuff each of the squid with some of mixture, trying not to over fill them.
- Finish off by placing the tentacles back into the squid body and secure with a toothpick.
- Heat 10ml of oil in a large frypan.
- Once hot, add the squid in batches and cook for 5-7 minutes until golden brown.
- Remove from the heat and discard the toothpicks.
When stuffing the squid I used approximately a tablespoon of the mixture. If you over fill the squid they will explode when you cook them.