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.