Vietnamese Stuffed Squid (Mực Nhồi Thịt)

Vietnamese Stuffed Squid (Mực Nhồi Thịt)

I woke up one day craving the stuffed squid my aunt made for me when I last visited Vietnam… so I had to try making some. First thing I did was call my mom and listed out the ingredients I remember tasting in the stuffing and asked if I missed anything haha. I was pretty close!

The stuffed squid dish my aunt made comes with a side of fish sauce where you dip as you eat. I love stir-frying all sorts of ingredients so I wanted to stir-fry the stuffed squid in a savory and tangy sauce. Technically, I made the fish sauce dipping sauce and used that to stir fry. The main difference here is that I added sliced shallots, green onions, and a little bit of cornstarch to thicken up the sauce. 

One important thing that would save you a TON of time when making this dish is a piping bag! I didn’t have this and the smallest spoon I had was not very helpful. 

 Prep Time: 1 hour and 20 minutes* | Cook Time: 20 minutes
Total Working Time: 1 hours 40 minutes
Servings: 4-5
 *It should take less time if you are using a piping bag and buying already cleaned squids!

INGREDIENTS

  • 3 pounds of squid (~40 squids), cleaned (see note #1)
  • 8 cloves garlic, minced
  • 9 stalks of green onion, chopped into 2 inch pieces
  • 6 large shallots, sliced
  • 50 toothpicks (see note #2)
  • 3 tablespoons of oil
Meat Filling
  • Any tentacles that came with the squid, minced
  • 1 pound of ground pork
  • 1/3 cup dried Woodear mushroom, soaked in warm water for 15 minutes, minced
  • 1 bunch of bean thread noodle, soaked in warm water for 15 minutes, minced
  • 4 tablespoons of minced shallot (~2 shallots)
  • 1 teaspoon of freshly ground pepper
  • 1 teaspoon of chicken bouillon powder
  • 1 teaspoon of sugar
  • 1/4 teaspoon of salt
  • 2 teaspoons of fish sauce
  • 3 stalks green onion, minced
Sauce
  • 9 tablespoons water
  • 6 tablespoons fish sauce
  • 4.5 tablespoons sugar
  • 1.5 medium lime
  • 2 teaspoons of cornstarch and 2 tablespoons of water (optional, see note #3)
 NOTE
  1.  You might be able to find already cleaned squid in the frozen section at your local Asian supermarket. If you are cleaning it yourself, you can leave the skin membrane and fin like me if preferred (both are edible).
  2. Best to have extras in case you need it.
  3. Cornstarch mixture in case you want a thicker sauce. Additionally, you can use the sauce from the pan instead of water if preferred. 

INSTRUCTIONS

  1. Clean the squids if you did not buy the already cleaned squids. 
  2. In a large mixing bowl, combine everything under the stuffing list (squid tentacles, ground pork, Woodear mushroom, bean thread noodle, shallot, pepper, chicken bouillon powder, sugar, salt, fish sauce, green onion). Set aside and let it marinate for 15 minutes. 
  3. In the meantime, combine water, fish sauce, and sugar in a large bowl. Microwave for 1 minute and mix until sugar is fully dissolved. Set aside to let it cool before adding in the lime juice.
  4. Stuff the squid with a pipping bag.
  5. Seal the squid with a toothpick.
  6. Add oil in a frying pan, on medium-high heat. Toss in the sliced shallot and stir fry for 2-3 minutes or until lightly golden brown. Add in minced garlic and stir fry until fragrant. Remove shallot and garlic to a clean bowl, leaving as much oil in the pan as possible.
  7. Lower heat to medium and add in the stuffed squids and cover the pan with a lid. Let it steam for 7 minutes. 
  8. Uncover and pour in the fish sauce mixture. Stir fry for 2 minutes.
  9. Add the white parts of the green onion into the pan and stir fry for 1 minute.
  10. Add the shallot, garlic, and remaining green onion into the pan. Stir fry for 2 minutes. 
  11. If you want a thicker consistency, combine 2 teaspoons of cornstarch and 2 table spoons of water in a small bowl and pour it into the pan. Mix well and let sauce simmer for 1-2 minutes until it thickens.
  12. Plate and serve with a side of steaming white rice!

Did you enjoy this recipe?

5 / 5. Vote count: 3

No votes so far! Be the first to rate this post.

Leave a Comment

Your email address will not be published.