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Ingredients
ScaleNo serving count in the source — scale by factor
- squid, cleaned; tentacles removed and reserved12
- spring onions, cut into 2-inch lengths2
- dried black mushrooms, dried; soaked in warm water for 30 minutes and quartered2
- nước mắm2 tbsp
- carrot, sliced1
- bamboo shoots, drained and sliced30 g
- Nước màu1 tbsp
- chicken stock2 cup
- squid tentacles, finely chopped6
- pork fat, minced250 g
- garlic, smashed2 clove
- spring onion, finely chopped1
- dried black mushrooms, dried; soaked in warm water for 30 minutes, stems removed, finely chopped2
- nước mắm1 tsp
- sugar1 pinch
- salt1 pinch
- pepper1 pinch
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 6 steps
Combine chopped squid tentacles, minced pork fat, and garlic.
Add spring onion and mushrooms to the squid mixture, along with nước mắm, sugar, salt and pepper.
Stuff into the squid heads and secure the openings with toothpicks.
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.
Place in a preheated 350 °F oven, and bake for 20 minutes.
Serve in the pot accompanied by steamed rice.
