Photograph of the finished Stuffed squid in tomato sauce

Vietnam · Mực nhồi thịt

Stuffed squid in tomato sauce

50 min Hands-on time
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Squid Squid 1.6 lb
  • Photograph of Pork Pork 11.3 oz
  • Photograph of Wood ear mushrooms Wood ear mushrooms 1.1 oz
  • Photograph of Glass noodles Glass noodles 2.8 oz
  • Photograph of Dried shallots Dried shallots 4
  • Photograph of Tomato Tomato 4
  • Photograph of Fish sauce Fish sauce 2 ⅔ tbsp
  • Photograph of Black pepper Black pepper 0.1 oz
  • Photograph of Spring onion Spring onion 1.4 oz
  • Photograph of Oil Oil ¼ cup

Method

  1. 1 Remove the squid's head, peel off the membrane, and rinse the ink sac, keeping the ink tube intact for stuffing.
  2. 2 Soak the wood ear mushrooms and vermicelli for 15 minutes until softened, then chop them finely and mix with the minced meat, dried onions, fish sauce, and pepper.
  3. 3 Fill the ink tube with the filling, filling it only about two-thirds full, then pierce a few holes and use a toothpick to seal the opening.
  4. 4 Pan-fry the squid for 6 minutes until seared and golden brown, then remove and place on a plate.
  5. 5 Sauté the tomatoes until they turn into a sauce, then add the squid and simmer over low heat for 12 minutes before sprinkling with chopped scallions.

With an appliance

  • Oven 45 min

    Replace steps 4–5: place the stuffed squid in the tomato sauce tray, cover tightly, and bake at 180°C for 18 minutes, opening the foil for the last 3 minutes to sear the squid; steps 1–3 remain unchanged.

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