Cookbook:Mực Nhồi Thịt (Vietnamese Stuffed Squid)

| Cuisine of Vietnam

Main dish

 * 12 small squid, cleaned, with tentacles removed and reserved
 * 2 spring onions, cut into 2-inch lengths
 * 2 dried black mushrooms, soaked in warm water for 30 minutes and quartered
 * 2 tablespoons nước mắm
 * 1 small carrot, sliced
 * 30 grams bamboo shoots, drained and sliced
 * 1 tablespoon of Nước màu
 * 2 cups chicken stock

Stuffing

 * 6 squid tentacles, finely chopped
 * 250 grams pork fat, minced
 * 2 cloves garlic, smashed
 * 1 spring onions, finely chopped
 * 2 dried black mushrooms, soaked in warm water for 30 minutes, stems removed, and finely chopped
 * 1 teaspoon nước mắm
 * 1 pinch sugar
 * 1 pinch salt
 * 1 pinch pepper

Stuffing

 * 1) Combine chopped squid tentacles, minced pork fat, and garlic.
 * 2) Add spring onion and mushrooms to the squid mixture, along with nước mắm, sugar, salt and pepper.
 * 3) Stuff into the squid heads and secure the openings with toothpicks.

Main dish

 * 1) Place stuffed squid in a casserole dish or clay pot along with the sliced carrot, bamboo shoots, spring onions, quartered mushrooms and soaking liquid, caramel sauce, chicken stock, and nước mắm.
 * 2) Place in a preheated 350 °F oven, and bake for 20 minutes.
 * 3) Serve in the pot accompanied by steamed rice.