bodyType

customContents

entityId

entityUuid

articlePageQuery

filter

article

articleBaseAdvertisingInfoArticle

articleListArticle

articleSeoArticle

hooksArticleAcknowledgementGateOverlayArticle

hooksTrackPageViewArticle

hooksContentInterestArticle

articleLinkingDataContent

hooksAmpRedirectArticle

articleSchemaContent

liveArticle

advertZone

sentiment

contentLock

topics

types

sections

paywallTypes

createdDate

publishedDate

sponsorType

urlAlias

moreOnThisArticles

commentCount

authorLocations

authors

corrections

displaySlideShow

multimediaEmbed

printHeadline

seriesContainer

articleSpeeches

socialHeadline

headline

images

flag

firstTopic

glossary

flattenTypeIds

image

relatedLinks

relatedNewsletters

__typename

sponsor

pdfFiles

seriesReverseOrder

series

disableOffPlatformContent

published

updatedDate

summary

subHeadline

body

keywords

readingTime

customTimezone

liveContents

Susan Jung

Making stuffed squid is a little fussy, but the work isn’t difficult. For this Vietnamese dish, the squid bodies are cleaned, stuffed with a flavourful mixture of minced pork and mung bean noodles with spring onions, fresh coriander and fish sauce, then simmered until cooked. Then they are cut into thick rings and served with a fish sauce-based dip.
Vietnamese-style stuffed squid

For the squid:
30 grams mung bean vermicelli
8-10 fresh squid, with bodies about 9cm long
200 grams slightly fatty minced pork
1 large garlic clove, peeled
20 grams spring onions
10 grams fresh coriander leaves and tender stems (save the thick, tough stems for the poaching liquid)
15ml fish sauce
1 tsp granulated sugar
½ tsp finely ground white pepper
½ tsp fine sea salt
For the poaching liquid:
1 large garlic clove, peeled
2-3 red bird’s-eye chillies
2 spring onions
6-10 coriander stems
50ml fish sauce
10 grams granulated sugar
For the dipping sauce:
120ml fish sauce
20ml fresh lime juice
15ml rice vinegar
30 grams granulated sugar
3-4 garlic cloves, peeled
3-5 red bird’s-eye chillies
For the garnish:
Spring onions
Fresh coriander sprigs
Red bird’s-eye chillies
Fresh lime wedges
1 Put the mung bean vermicelli in a bowl, add enough cool water to cover and leave to soak while preparing the other ingredients.
2 Clean the squid. Pull the head and tentacles straight from the body, then scoop out and discard the guts and quill. Cut off and discard the beak and eyes from the tentacles. Pull off and discard the tough membrane from the body. Rinse the body inside and out with cool water, then trim off the two fins. Chop the fins into small pieces and put them in a mixing bowl.
3 Drain the mung bean vermicelli and squeeze out the excess water. Use scissors to cut the vermicelli into short lengths. Put the vermicelli in the bowl with the fins and add the minced pork.
4 Finely mince the garlic and spring onions, and roughly chop the coriander. Add these ingredients to the bowl.

5 Add the fish sauce, sugar, white pepper and salt, and combine thoroughly. Bring a small pan of water to the boil, poach a teaspoonful of the mixture and taste for seasonings. Correct, if necessary.
6 Spoon the mixture into the squid bodies, stuffing them lightly but evenly. Do not pack in the mixture too tightly or the squid might burst when cooked. Leave about 5mm headspace at the top and secure with a toothpick so the filling doesn’t come out. If there’s any extra filling, shape it into small meatballs.
7 Make the poaching liquid. Thinly slice the garlic and put the pieces in a skillet that’s wide enough to fit all the squid in one layer. Slit open the chillies leaving them intact at the stem, and shake out as many seeds as possible. Cut the spring onions into 5cm lengths. Put the chillies, spring onion and coriander stems into the skillet with the garlic, then add the fish sauce, sugar and 150ml of water. Stir then bring to a boil over a medium flame.
8 Place the stuffed squid in one layer in the skillet, then cover it with the lid and lower the flame. Simmer for about five minutes, then turn the squid over. Add the squid tentacles and meatballs, cover with the lid and simmer for three more minutes.

9 While the squid is cooking, make the dipping sauce. Mix the fish sauce with the lime juice, vinegar and sugar, and stir until the sugar is dissolved. Mince the garlic and slice the chillies into thin rings, shaking out and discarding the seeds as you go. Taste the sauce and adjust the seasonings, if necessary, then add the garlic and chillies.
10 Use a slotted spoon to remove the squid bodies, tentacles and meatballs from the liquid, and drain them briefly. Remove the toothpicks from the squid bodies. Slice the bodies about 1cm thick and arrange the pieces on a serving dish. Add the meatballs and tentacles, then garnish with lime wedges, fresh chillies, spring onion and coriander sprigs.
11 Serve with the dipping sauce on the side. Serves four to eight as part of a Vietnamese meal.



How to use sage and 3 recipes that make the most of its savoury flavour

How tonka beans can add a touch of spice to your desserts (and sex life)

How to zest a lemon and the best way to use it to flavour food

Celery seeds’ many uses, from flavouring Bloody Marys and Indian food to treating gout

Susan Jung's recipes

How to make Vietnamese-style stuffed squid with minced pork

Susan Jung’s Vietnamese-style stuffed squid. Photo: SCMP / Jonathan Wong. Styling: Nellie Ming Lee

Stuffed squid - adding the fish sauce to the stuffing ingredients, by Susan Jung in Wong Chuk Hang. 12MAR20 [FEATURES] SCMP / Jonathan Wong

Stuffed squid - simmering the squid, by Susan Jung in Wong Chuk Hang. 12MAR20 [FEATURES] SCMP / Jonathan Wong

Stuffed squid - ingredients shot, by Susan Jung in Wong Chuk Hang. 12MAR20 [FEATURES] SCMP / Jonathan Wong

How to make pork and shrimp siu mai – easy dim sum dumplings

Susan Jung’s pork and shrimp siu mai. Photography: SCMP / Jonathan Wong. Styling: Nellie Ming Lee

Pork and shrimp siu mai - ingredients. 13SEP18 [FEATURES FOOD] SCMP / Jonathan Wong

Pork and shrimp siu mai - filling the wrappers. 13SEP18 [FEATURES FOOD] SCMP / Jonathan Wong

How to make two Thai chilli sauces, nam prik num and nam prik ong – delicious accompaniments to almost any dish

Susan Jung’s nam prik num, or Thai eggplant dip. Photography: SCMP / Jonathan Wong. Styling: Nellie Ming Lee

Nam prik num - Thai eggplant dip - ingredients shot, by Susan Jung in Wong Chuk Hang. 20FEB20 [FEATURES FOOD] SCMP / Jonathan Wong

Nam prik num - Thai eggplant dip - peeling the skin off the grilled eggplant, by Susan Jung in Wong Chuk Hang. 20FEB20 [FEATURES FOOD] SCMP / Jonathan Wong

Nam prik num - Thai eggplant dip - crushing the vegetables in a mortar, by Susan Jung in Wong Chuk Hang. 20FEB20 [FEATURES FOOD] SCMP / Jonathan Wong

How to cook Thai-style grilled pork neck in the oven, best served with nam jim jaew dipping sauce

Susan Jung’s Thai grilled pork neck with nam jim jaew dipping sauce. Photography: Jonathan Wong. Styling: Nellie Ming Lee

Nam jim jaew - ingredients shot, by Susan Jung in Wong Chuk Hang. 20FEB20 [FEATURES FOOD] SCMP / Jonathan Wong

Thai grilled pork neck with nam jim jaew - marinating the pork neck, by Susan Jung in Wong Chuk Hang. 20FEB20 [FEATURES FOOD] SCMP / Jonathan Wong

Thai grilled pork neck with nam jim jaew - ingredients shot, by Susan Jung in Wong Chuk Hang. 20FEB20 [FEATURES FOOD] SCMP / Jonathan Wong

Thai grilled pork neck with nam jim jaew - mixing the nam jim jaew, by Susan Jung in Wong Chuk Hang. 20FEB20 [FEATURES FOOD] SCMP / Jonathan Wong

Thai grilled pork neck with nam jim jaew - final shot, by Susan Jung in Wong Chuk Hang. 20FEB20 [FEATURES FOOD] SCMP / Jonathan Wong

Magazines

PostMag

Food & Drink

Lifestyle


Once you’ve cleaned and prepped the squid, this dish doesn’t take long to make
Simply simmer until cooked, cut into rings and serve with a fish sauce-based dip



Once you’ve cleaned and prepped the squid, which can be a little fussy, this dish doesn’t take long to make.


Asian recipes

Food and Drinks

How to make Vietnamese-style stuffed squid with minced pork

.css-1mniedq{color:inherit;font-weight:inherit;font-size:inherit;font-family:inherit;line-height:inherit;} Once you’ve cleaned and prepped the squid, this dish doesn’t take long to make Simply simmer until cooked, cut into rings and serve with a fish sauce-based dip

Vietnamese-style stuffed squid

Once you’ve cleaned and prepped the squid, this dish doesn’t take long to make

Simply simmer until cooked, cut into rings and serve with a fish sauce-based dip