Stuffed Squid with Pork and Noodles — Muc Nhoi Thit
Vietnamese stuffed squid filled with ground pork, wood-ear mushroom, and glass noodles, simmered in a tomato-shallot sauce with fish sauce until tender, served sliced into rings over jasmine rice with scallion and cilantro.
Vietnamese
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Soak 16g wood-ear mushrooms and 40g glass noodles in hot water 10 minutes until soft, drain, slice short. Mince 60g shallot and 6 garlic cloves. Halve 300g tomato into wedges, slice 40g scallion thin and 2 chillies into rings. Rinse 200g jasmine rice until water runs clear.
Build
Knead 240g ground pork with wood-ear, glass noodles, half the shallot-garlic mixture, 2 tbsp fish sauce, 2 tsp brown sugar, 1 tsp white pepper, and 2 egg yolks off heat 2 minutes until tacky and uniform.
Stuff
Spoon filling into 500g squid bodies off heat 3 minutes until two-thirds full, leaving room for expansion. Pin openings shut with toothpicks, chop tentacles into bite-sized pieces.
Boil
Add rinsed rice to a small pot with 360ml cold water and pinch of salt. Bring to boil over high 3 minutes, cover, drop to lowest heat 12 minutes until tender.
Saute
Heat 2 tbsp oil in a heavy skillet over medium 1 minute. Add remaining shallot-garlic 1 minute until fragrant. Stir in 2 tbsp tomato paste 1 minute until brick-red and raw smell mellows.
Simmer
Add tomato wedges, 400ml chicken stock, 1 tsp salt, and chilli over medium 2 minutes to simmer. Lay stuffed squid in, drop to bare simmer covered 18 minutes turning once until squid turns opaque white.
Rest and plate
Lift squid off heat, rest 2 minutes, slice into 2cm rings. Mound rice in deep bowls, lay rings and tentacles over, ladle tomato sauce around, scatter scallion and cilantro, serve immediately.
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