Mực Nhồi Thịt (Vietnamese Stuffed Squid)
Mực nhồi thịt is a Vietnamese dish of small squid stuffed with a savory filling and baked in a seasoned broth. The filling uses the squid's own chopped tentacles, so nothing is wasted, and minced pork fat keeps the meat moist. Dried black mushrooms and bamboo shoots add chew, while nước mắm and caramel-colored nước màu flavor the stock. Serve it straight from the clay pot with steamed rice to soak up the sauce.
Instructions
Chop the reserved squid tentacles finely and mix them in a bowl with the minced pork fat and the smashed garlic.
Stir in the finely chopped spring onion and the chopped mushrooms, then season the filling with the teaspoon of nước mắm, the sugar, the salt and the pepper.
Spoon the filling into the squid bodies and close each opening with a toothpick so the stuffing stays in during cooking.
Arrange the stuffed squid in a casserole dish or clay pot. Add the sliced carrot, bamboo shoots, the 2-inch lengths of spring onion and the quartered mushrooms along with their soaking liquid.
Pour in the nước màu, the chicken stock and the 2 tablespoons of nước mắm.
Bake in an oven preheated to 350 °F for 20 minutes.
Bring the pot to the table and serve with steamed rice.
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