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Stuffed squid


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Mực nhồi thịt - Stuffed squid
This dish can be served as an appetizer.



  • 12 medium size squids, wash, remove the ouside membrane and clean the inside of the squids. Rinse, drain, and set aside.
  • 3 medium shallots minced
  • 2 cloves of garlic minced
  • 1/2-1 pound of lean ground pork
  • 1/2 teaspoon of grated ginger root
  • 1 cup of soaked, cleaned, chopped tree ear mushrooms
  • 1/2 teaspoon of 5-spice powder
  • 1/2 cup of chopped green scallions
  • 1/2 teaspoon of sugar
  • 1 tablespoon of fish sauce
    fresh ground pepper| salt to taste
  • Oil to brown the squids

  • Coriander sprigs
  • 1/2 cup of chopped shallots
  • 1 clove garlic minced
  • 1/2 tablespoon vegetable oil


  • Heat about 1 tablespoon of vegetable oil, brown the 1/2 of minced shallots, garlic, chopped green onion, grated ginger roots. Combine with other ingredients for stuffing. Mix well. Stuff the squid pouch with the mixture and sew the openings to make a sack to keep the stuffing inside.
  • Heat the oil to medium , brown the squids both sides and cook through. Remove the pouches from the pan, add 1-2 tablespoons of oil to the pan to brown the other half of chopped shallots and minced garlic.

    To serve:
  • Slice the squids 1/2-inch thick slices. Arrange them on a serving dish and pour the sauce of minced shallots and garlic over the slices of squids.

  • You can add 2 chopped tomatoes to the sauce; boil and reduce the liquid; then pour over the squids.