Vietnamese•gourmet
Vietnamese Stuffed Calamari (Muc Nhoi Thit)
Squid stuffed with ground pork seasoned with Vietnamese spices and sauces.
- Prep time
- 25 min
- Cook time
- 15 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 lb ground pork
- 4 cloves garlic (minced)
- 2 stalks green onions (minced)
- 1 ginger (2 inch piece, minced)
- 4 tbsp fish sauce
- ¼ tsp salt
- ½ tsp pepper
- 18 squid tubes
- 1 tbsp vegetable oil
Instructions
- 1
Preheat oven to 500 degrees F.
- 2
Combine ground pork, garlic, green onions, ginger, and fish sauce in a medium sized bowl. Use your hands to mix all the ingredients together. Set aside once well mixed.
- 3
Stuff squid tubes with pork mixture. Leave 1/2 inch of room at the top.
- 4
Weave a toothpick through the top of each squid tube to keep the mixture in while it's cooking.
- 5
Place the squid on a baking sheet. Brush with the vegetable oil.
- 6
Bake for 13-15 minutes. The stuffed squid is done when the ground pork is a brown color. I usually cut it open to make sure it's cooked.