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For the Vietnamese stuffed squid
- 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
For the spring roll filling
- Preparation time
- Cooking time
- Recipe category Main course
- Recipe yield 4
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.