12985 Pork and Mushroom–Stuffed Squid Serves 8 Wed Aug 06 08:15:48 -0700 2008 Tue Feb 03 13:36:14 -0800 2009 Licensed http://www.chow.com/recipes/12985 Tue, 03 Feb 2009 21:36:14 GMT Pork-stuffed squid is a dish that originated in the central region of Vietnam. Baby squid make bitesize servings to pop right into the mouth, or larger squid can be used, served sliced on the diagonal. The Vietnamese people appreciate the textural contrast between the soft filling and the chewy squid casing. The squid may be steamed for a healthier version, but the browning process of pan-frying greatly enhances the flavor.

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  • All advance preparation may be found in the ingredient list.
  • Mince the squid tentacles. Combine the tentacles, mushrooms, noodles, ground pork, shallots, garlic, fish sauce, sugar, salt, and pepper. Mix well.
  • Stuff the mixture into the cavity of the squid bodies, filling them three-fourths full with a pastry bag fitted with a large plain tip. Secure the ends with toothpicks.
  • Heat the oil in a large skillet over medium heat. Add the stuffed squid and cook for 5 to 7 minutes, turning to brown all sides.
  • Using a long-handled fork or skewer, carefully pierce each squid (watch for spattering) to release any liquid trapped inside. Continue cooking for 10 minutes, turning occasionally.
  • Place the squid on a cutting board and remove the toothpicks. Slice each squid on the diagonal and arrange slices on a plate. Serve with nuoc cham sauce on the side.
    • ]]>     http://www.chow.com Arthur L. Meyer 50 Main 8 small squid, heads and tentacles removed, cleaned, cuttle bone removed, and patted dry

    ]]>     6 large dried Chinese mushrooms, soaked in warm water to soften, stems removed, and caps chopped

    ]]>     1 ounce [30 g] bean thread cellophane noodles, soaked in warm water 30 minutes, drained, and chopped

    ]]>     1 pound [450 g] ground pork

    ]]>     6 shallots, diced

    ]]>     4 garlic cloves, minced

    ]]>     1 tablespoon [15 mL] fish sauce (nuoc mam)

    ]]>     ½ teaspoon [3 mL] sugar

    ]]>     ½ teaspoon [3 mL] salt

    ]]>     Freshly ground black pepper

    ]]>     ½ cup [120 mL] vegetable oil

    ]]>     1 cup [240 mL] nuoc cham sauce (see page 263), for dipping

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