Stuffed squid with pork

Stuffed squid with pork

Squid food styling photography

It has been almost two years, but I finally came around to making one of the dishes that I adored in Hoi An, Vietnam. Morning Glory restaurant was a place we visited a couple of times, one of a string of restaurants owned by local restaurateur Trinh Diem Vy.

The dish that caused a bit of a stir was the mực nhồi thịt – or stuffed squid with pork. Nothing short of a flavour bomb went off in the mouth with a variety of textures and gentle chilli hum.

On paying the bill I noticed a cookbook on the counter. The Taste Vietnam cookbook by Trinh Diem Vy that features many of her family recipes, as well as the squid dish I fell in love with.

This is the recipe.

It may appear as a very long list of ingredients and steps but the result is truly incredible. The recipe has been passed down through generations, differing from other versions thanks to the additions of wood ear mushrooms for crunch and glass noodles to help bind the filling.

stuffed Stuffed squid with pork recipe from Morning Glory Restaurant

stuffed Stuffed squid with pork recipe from Morning Glory Restaurant

stuffed Stuffed squid with pork recipe from Morning Glory Restaurant

 

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Stuffed squid with pork
A delicious stuffed squid recipe from the popular Morning Glory restaurant in Hoi An, Vietnam.
Stuffed squid with pork recipe from Morning Glory Restaurant
Course Main Dish
Cuisine Vietnamese
Servings
servings
Ingredients
Sauce
Course Main Dish
Cuisine Vietnamese
Servings
servings
Ingredients
Sauce
Stuffed squid with pork recipe from Morning Glory Restaurant
Instructions
  1. For the squid, separate the tentacles from the body by gently pulling apart. Take the tentacles and cut between the eyes and the top of the tentacles. Discard the guts, remove and discard the beak if it's still there, then wash the tentacles well. Leave the skin on the tube. Pull out and discard the plastic-like backbone then, under running water, clean the inside of the tube by moving your fingers inside to dislodge any remaining guts and debris. Drain the squid tube and tentacles well and set aside.
  2. Heat the 2 tablespoons of vegetable oil in medium saucepan over medium-high heat. Add the pounded eschalots and 1 tsp white spring onion and sauté for a minute. Add the pork, fish sauce, sea salt, sugar and pepper, stirring for 2-3 minutes until the pork is broken up and lightly browned. Turn off the heat.
  3. Add the thinly sliced white and green spring onions, mushrooms, chilli and noodles. Stir well and set aside until cool enough to handle.
  4. Make a small 1 cm cut in the tail of each squid tube to prevent it from splitting. Fill each tube tightly with the pork mixture until 2 cm from the top. Set aside.
  5. Heat the ½ cup of vegetable oil in a large skillet over medium-high heat. Add the bruised lemongrass and gently cook for 1 minute, moving it around to help release the oils and flavour. Carefully add the stuffed squid to the oil, turning the tubes around to cook on all sides. Halfway through add the reserved tentacles, turning them once. Remove the tubes and tentacles from the pan and set aside.
  6. To serve, slice the tubes and serve with the tentacles and sauce drizzled over.
Sauce
  1. Pour half of the oil from the squid skillet into another large skillet. Heat over a medium flame, add the eschallots and onion and sauté for 1 minute. Add the soy, sugar, five spice, sweet chilli, water and salt. Stir well as it simmers then add the squid tubes and tentacles. Cook for a further 3 minutes, stirring and turning until the sauce thickens.
Share this Recipe
  • Sarah Kenney

    Mmmm…that looks delicious. I would have no trouble adapting to asian cuisine…

  • This looks so good but I don’t think I have enough patience to make it at home. Can I pay you to make it for me?

  • This weekend, John. I am definitely making this this weekend. I am sharing this with my friend Elyse who lives in Hanoi. She will love it. Will report back soon.

    BTW, I am loving my duck prosciutto – serving it slice on figs with Parmigiano-Reggiano grilled for just a few minutes. Amazing.

    • I hope you enjoy the squid, David. I thought it was truly delicious the first time in Hoi An, and just as good in my own kitchen. It’s well worth the effort.

      And great to hear the prosciutto is doing the yards!

      • This was really amazing, John – but, ours didn’t look as beautiful as yours. Didn’t matter, though, because the taste was fantastic. Put us on a Vietnamese kick so we had Thit Bo Luc Lac a couple of days later.

  • Ozmo

    very pro presentation .liked the way you joined the two of them.definitely will do this recipe.

  • Helen (grabyourfork)

    Stuffed squid is one of my fave dishes! What time should I come over?

  • Sara (Belly Rumbles)

    Yum! I have been wanting to make a stuffed squid for eons. Love the sound of this recipe, but am visually tantalised (as always) by your pics, you left the ‘wings’ on the squid, just makes it look awesome. Well more awesome than it already is.

  • Spoonabilities

    The best of both world in one plate. love it!!!

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