Vietnamese Stuffed Calamari (Muc Nhoi Thit)
Squid stuffed with ground pork seasoned with Vietnamese spices and sauces.
Servings: 8 people
- 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
Preheat oven to 500 degrees F.
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.
Stuff squid tubes with pork mixture. Leave 1/2 inch of room at the top.
Weave a toothpick through the top of each squid tube to keep the mixture in while it's cooking.
Place the squid on a baking sheet. Brush with the vegetable oil.
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.
Calories: 419kcal | Carbohydrates: 10g | Protein: 52g | Fat: 17g | Saturated Fat: 7g | Cholesterol: 670mg | Sodium: 931mg | Potassium: 867mg | Fiber: 1g | Sugar: 1g | Vitamin A: 119IU | Vitamin C: 14mg | Calcium: 103mg | Iron: 2mg