Skip to main content

Muc Nhoi Thit (Vietnamese Stuffed Squid) #FishFridayFoodies


It's time for Fish Friday Foodies' September event. We are a group of seafood-loving bloggers, rallied by Wendy of A Day in the Life on the Farm, to share fish and seafood recipes on the third Friday of the month. 

This month, Sneha of Sneha's Recipes is hosting. Here was her challenge to the group: "Let's Stuff some fish with any ingredients you can think of, make it spicy or mild just what you would like to enjoy with your family and friends. Any fish that is stuffed will do whether shellfish or fillets."

Last month, I made Bánh Mì Xíu Mai (Spicy Meatball Bánh Mì) for R's belated birthday celebration lunch and I wanted to make something with a similar flavor profile. And I had some fresh market squid, so I decided to stuff them.


Ingredients


Filling

  • 1/2 lb ground pork
  • 1 t fish sauce
  • 1 t freshly ground pepper
  • 1 t organic granulated sugar
  • 1/2 t freshly ground salt
  • 3 cloves garlic, crushed and minced
  • 1/2 t minced lemongrass

Dipping Sauce (Nuoc Cham
  • 3 T freshly squeezed lime juice
  • 2 T organic granulated sugar
  • ½ C water
  • 2 ½ T fish sauce
  • 1 garlic clove, finely minced, optional (though garlic is never optional in my mind!)
  • 1 or 2 Thai chilis, thinly sliced 

Also needed: toothpicks, grill pan


Procedure

Note: the Nuoc Cham can be made a day ahead of time

Dipping Sauce (Nuoc Cham
Whisk together the lime juice, sugar, and water. Completely dissolve the sugar. Add the fish sauce, garlic, and chilis. If making this ahead of time, place in a jar and refrigerate. Makes approximately 3/4 C of sauce.

Filling
In mixing bowl, blend all of the ingredients together until well-combined. Set aside.


Squid
Carefully stuff the pork mixture into the cleaned squids. Be gentle and don't overstuff them. "Stitch" the open ends together with a toothpick.

Bring a large, flat bottom pot full of water to a boil. Reduce heat to a simmer. Gently lower the stuffed squid into the water and simmer for 4 to 5 minutes to precook the meat filling. While the squid simmers, heat your grill or grill pan and keep it at a medium temperature. Grease your pan or grill.

Cook the squid on the grill to finish cooking the meat and to get nice grill marks on the squid, approximately 5 minutes. Remove from the grill and serve immediately.


You can serve them whole or slice them into 1" pieces to show off the filling.


Serve with the dipping sauce and a light salad - I made an Asian-inspired purple cabbage slaw. Muc nhoi thit has a wonderful charred flavor; we loved the crisped tentacles along with the flavorful stuffing. I will definitely be making these again soon.

Comments

  1. What a wonderfully creative dish. Thanks for sharing.

    ReplyDelete
  2. This sounds so decadent and delicious!! Thanks for the link on cleaning squid too!

    ReplyDelete
  3. These stuffed squids look amazing, although squid is loved by friends, sister and nieces, I am somehow never tempted to taste it.

    ReplyDelete
  4. I would never have thought to stuff squid! This recipe sounds amazing! Certainly something I would like to try in the future!

    ReplyDelete
  5. Beautiful, fresh, creative and looks delicious!

    ReplyDelete

Post a Comment

Popular posts from this blog

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

Aloo Tiki {Pakistan}

To start off our Pakistani culinary adventure, I started us off with aloo tiki - potato cutlets. I'm always game for tasty street food. I found a couple of different recipes and incorporated those together for this version. Ingredients 6-8 small red potatoes, scrubbed 1 T cumin seeds 1 T fresh chopped parsley 1/2 t ground coriander 1 t minced garlic Procedure Boil the potatoes until they are tender. Drain and let cool. Mash the potatoes. Traditionally they are mashed without their skins. I left the skins on. In a small pan, toast the cumin seeds on high heat until the begin to give off an aroma and begin to darken. Remove from heat and transfer to a plate to keep them from cooking any more. Blend all of the spices into the mashed potatoes, then shape into small patties. If you wet your hands, the potato mixture won't stick to them. Heat a splash of oil in a large, flat-bottom pan. Dip each patty into beaten egg and carefully place in the oil. P

Meyer Lemon Custard-Filled Matcha Turtles #BreadBakers

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our  Pinterest board  right here. Links are also updated after each event on the  Bread Bakers home page .  We take turns hosting each month and choosing the theme/ingredient. This month Stacy of Food Lust People Love  is hosting and she wrote: "Your bread can be large, as in one big animal, or small - animal-shaped rolls. Use your imagination! Points for flavor and shape!" If you are a food blogger and would like to join us, just send an email with your blog URL to Stacy at foodlustpeoplelove@gmail.com. Here's the animal-shaped bread basket from the #BreadBakers... Beef and Sweet Onion Dim Sum Pandas from Karen's Kitchen Stories Bird Bread Rolls from Ambrosia Easter Bunny Buns from Cook with Renu Ham and Cheese Elephant Rolls from Food Lust People Love Hedgehog Bread from Making Mir