Vietnamese Stuffed Squid (Muc nhoi thit)

Vietnamese Stuffed Squid (Muc nhoi thit)

Vietnamese Stuffed Squid (Muc nhoi thit)

November 16, 2016

serves for

4

total time

0 HR 50 MIN

ingredients

squid
125 g, 4 pieces, tentacles and body
shrimp paste
4 tbsp, convenience product
rice noodles
50 g
carrot
1, finely sliced lengthways
cucumber
1, peeled, deseeded and chopped
Chilli
1 red, deseeded and finely chopped
Nuoc Cham sauce
175 g, see recipe no. 199568
Sunflower oil
Shallot
1 large, finely chopped
Coriander
2 tbsp, leaves, fresh
lime
2, cut in half
carrot
1, grated
bean sprouts
1 handful
Garlic
1 clove, finely chopped
shiitake mushrooms
3, finely chopped
rice noodles
50 g, coocked, chopped
morel mushroom
1 dried, soaked, drained, finely chopped
pork
100 g, minced
Chicken
100 g, breast fillet, finely chopped

Preparation

How to make Vietnamese stuffed squid (Much nhoi thit)

To prepare the Vietnamese stuffed squid recipe (also called Much nhoi thit), first finely chop the squid tentacles and mix in a bowl with the shrimp paste and spring roll filling.

Fill the squid body with this mixture (store leftover filling in the refrigerator) and secure with a wooden skewer.

Place on a plate and chill in the refrigerator for 15 minutes.

Heat the oven to 190°C (170°C in a fan oven), gas 5.

Bring plenty of salted water to the boil and cook the noodles until al dente.

Drain and quench briefly in cold water. Mix the noodles with the carrot, cucumber and chilli and season to taste with 4 tbsp nuoc cham sauce.

In a pan, heat plenty of oil to 180°C and fry the stuffed squid for around 1 minute until crispy.

Transfer to a baking tray and cook in the oven for around 10 minutes.

To be certain that the filling is cooked, leave to rest for a further 5 minutes.

Slice the squid into rings and serve on plates with the noodles.

Scatter with chopped shallot and coriander leaves and garnish with halves of lime.

Serve the Vietnamese stuffed squid with the remaining nuoc cham sauce as a dip.

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