← Nouns Cooking · Vietnamese

Ingredients

• 800 g medium squid (about 12), cleaned, with tentacles
• 250 g Minced pork
• 20 g glass (bean thread) noodles
• 5 g dried wood ear mushroom
• 1 Shallot, minced
• 2 Spring onion, finely sliced
• 1 tsp Fish sauce
• 1 tsp Sugar
• ½ tsp Salt
• 1 tsp Black pepper
• 3 tbsp Vegetable oil
• 3 tbsp Fish sauce
• 2 tbsp Sugar
• 1 Lime, juiced
• 90 ml warm water
• 1 clove Garlic, minced
• 1 Bird's eye chilli, minced

Method

1. Soak the noodles and wood ear in warm water for 10 min, then drain and chop finely.
2. Finely chop the squid tentacles and mix with the pork, noodles, mushroom, shallot, spring onion, fish sauce, sugar, salt and pepper.
3. Pat the squid tubes dry inside and out. Stuff each one about three-quarters full (the filling swells and the squid shrinks) and pin the opening shut with a toothpick. Prick each tube a few times so steam can escape.
4. Stir the dipping sauce ingredients together until the sugar dissolves.
5. Heat the oil in a large frying pan over medium heat. Fry the squid for 10–12 min, turning often, until golden and firm and the filling is cooked through. Cover the pan for part of the time if they spit.
6. Rest for 3 min, remove the toothpicks and slice into thick rings. Serve with rice, herbs and the dipping sauce.

Tips

• Squid is a shellfish allergen for some people.
• Overfilling makes the tubes burst; it is better to roll any spare filling into little meatballs and fry them alongside.

Sources

Written in our own words after cross-checking these recipes:

Vicky Pham Helen’s Recipes