Vietnamese Stuffed Squid Muc Nhoi Thit Recipe

This recipe for Vietnamese stuffed squid is an absolute favorite because it combines the rich flavors of ground pork and shrimp with the fragrant aroma of fish sauce and garlic, making every bite an explosion of deliciousness. Plus, the process of carefully stuffing and cooking the squid results in a dish that’s not only satisfying to make, but also incredibly impressive when served.

Vietnamese Stuffed Squid, or Muc Nhoi Thit, is a delightful dish that I love for its balance of flavors and nutritional value. This dish combines tender squid with the savory stuffing of ground pork, shrimp, and aromatic onions and garlic.

It’s enhanced by a touch of fish sauce and black pepper.

Ingredients

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Ingredient Quantities

• 6-8 medium squid, cleaned
• 200g ground pork
• 100g shrimp, peeled and finely chopped
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon fish sauce
• 1 teaspoon white sugar
• 1/2 teaspoon black pepper
• 2 tablespoons vegetable oil
• 2 tablespoons roasted peanuts, chopped (optional)
• 2 green onions, finely chopped
• Fresh cilantro, for garnish

Instructions

1. The squid must be prepared properly. This involves careful removal of tentacle and then cleaning the inside of the squid body.

2. In a mixing bowl, combine ground pork, chopped shrimp, onion, garlic, fish sauce, sugar, black pepper, chopped green onions, and peanuts (if using). Mix well until all ingredients are evenly combined.

3. Fill each squid body with the mixture of pork and shrimp, but leave a little room at the top for the filling to expand during cooking. Secure the opening with a toothpick.

4. In a large skillet or pan, heat medium oil over medium heat.

5. Insert the squid filled with stuffing and cook them for about 4-5 minutes on either side, or until they are a golden brown and cooked all the way through.

6. When cooked, take the squid out of the frying pan and allow them to rest for a few minutes.

7. Cut the squid into rounds for serving, showing the filling while still keeping the body of the squid whole.

8. Position the sliced, stuffed squid onto a serving platter.

9. If desired, garnish with chopped peanuts and fresh cilantro.

10. Warm Muc Nhoi Thit may be served as either an appetizer or main dish. Relish in the goodness of your homemade Vietnamese stuffed squid!

Equipment Needed

1. Cutting board
2. Sharp knife
3. Mixing bowl
4. Toothpicks
5. Large skillet or pan
6. Measuring spoons
7. Spatula or tongs
8. Serving platter

FAQ

• Q: Can I use frozen squid for this recipe?
  A: Yes, you can use frozen squid. Just ensure they are thoroughly thawed and cleaned before use.
• Q: Is there an alternative to fish sauce if I don’t have it?
  A: Soy sauce can be used as a substitute, though the flavor will be slightly different.
• Q: Can I prepare the stuffing in advance?
  A: Absolutely, the stuffing can be made a day ahead and refrigerated until ready to use.
• Q: What can be served alongside the stuffed squid?
  A: This dish pairs well with steamed rice or a light vegetable salad.
• Q: Can I use chicken instead of pork?
  A: Yes, ground chicken can be a good substitute for pork in this recipe.
• Q: How do I know when the squid is properly cooked?
  A: The squid is done when it turns opaque and the stuffing reaches an internal temperature of 75°C (167°F).

Substitutions and Variations

For a lighter option, ground chicken or turkey can be substituted for ground pork.
Diced scallops or fish can take the place of shrimp for a different seafood spin.
Soy sauce or tamari could be used instead of fish sauce for a milder flavor.
Cashews can be used instead of roasted peanuts, or you can leave them out altogether for a nut-free version.
Chives or sliced shallots could be used instead of green onions for a similar flavor.

Pro Tips

1. Tenderize the Squid: Before stuffing, soak the cleaned squid in a mixture of lemon juice and water for about 15-20 minutes. This helps tenderize the squid and remove any fishy smell.