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Stuffed squid with pork

A delicious stuffed squid recipe from the popular Morning Glory restaurant in Hoi An, Vietnam.

CourseMain Dish
CuisineVietnamese

Servings

4servings

Servings

4servings

Ingredients

600g whole squid
2tbsp vegetable oil
1tbsp eschallotspounded
1tbsp white spring onionfinely chopped
300g minced pork
1tsp fish sauce
¼tsp sea salt
½tsp sugar
½tsp black pepper
½cup white spring onionthinly sliced
½cup green spring onionthinly sliced
½cup wood ear mushroomsthinly sliced
tsp red chilliseeded & finely chopped
1cup glass noodlessoaked in cold water, cut at 2 cm lengths
½cup vegetable oil
2stalks lemongrassbruised

Sauce

¼cup eschallotssliced
¼cup white onionchopped
1tbsp soy sauce
1tsp sugar
¼tsp five spice
½tsp Sweet chilli sauce
1tbsp water
¼tsp sea salt

Instructions

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.
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.
Add the thinly sliced white and green spring onions, mushrooms, chilli and noodles. Stir well and set aside until cool enough to handle.
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.
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.
To serve, slice the tubes and serve with the tentacles and sauce drizzled over.

Sauce

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.