Mực Nhồi Thịt (Vietnamese Stuffed Squid)
Source and licence
"Mực Nhồi Thịt (Vietnamese Stuffed Squid)" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:M%E1%BB%B1c_Nh%E1%BB%93i_Th%E1%BB%8Bt_(Vietnamese_Stuffed_Squid), revision 4494457), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:M%E1%BB%B1c_Nh%E1%BB%93i_Th%E1%BB%8Bt_(Vietnamese_Stuffed_Squid)&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4494457
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
Vietnam. Associated with Vietnam by FoodStudio's reading of the page's title and categories (confidence 0.6). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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Ingredients
- 12 small squid, cleaned, with tentacles removed and reserved
- 2 spring onions, cut into 2-inch lengths
- 2 dried black mushrooms, soaked in warm water for 30 minutes and quartered
- 2 tablespoons nước mắm
- 1 small carrot, sliced
- 30 grams bamboo shoots, drained and sliced
- 1 tablespoon of Nước màu
- 2 cups chicken stock
- 6 squid tentacles, finely chopped
- 250 grams pork fat, minced
- 2 cloves garlic, smashed
- 1 spring onions, finely chopped
- 2 dried black mushrooms, soaked in warm water for 30 minutes, stems removed, and finely chopped
- 1 teaspoon nước mắm
- 1 pinch sugar
- 1 pinch salt
- 1 pinch pepper
Method
- Combine chopped squid tentacles, minced pork fat, and garlic.
- Add spring onion and mushrooms to the squid mixture, along with nước mắm, sugar, salt and pepper.
- Stuff into the squid heads and secure the openings with toothpicks.
- Place stuffed squid in a casserole dish or clay pot along with the sliced carrot, bamboo shoots, spring onions, quartered mushrooms and soaking liquid, caramel sauce, chicken stock, and nước mắm.
- Place in a preheated 350 °F oven, and bake for 20 minutes.
- Serve in the pot accompanied by steamed rice.