This traditional Vietnamese dish, Much Noi Thit, offers a delightful combination of tender squid and savory stuffing. The squid bodies are filled with a mixture of minced pork, chopped squid tentacles, garlic, and dried black mushrooms, creating a robust flavor profile. Simmered in a clay pot with chicken stock, sugar caramel, bamboo shoots, and carrots, the dish develops a deep, umami-rich broth. The clay pot retains heat beautifully, ensuring the seafood stays moist while absorbing the spices. It is an excellent centerpiece for family dinners or special occasions, offering a comforting yet sophisticated taste experience. Serve hot with steamed rice to soak up the delicious sauce.
Stuffed Squid In A Clay Pot (Much Noi Thit
Description
This traditional Vietnamese dish, Much Noi Thit, offers a delightful combination of tender squid and savory stuffing. The squid bodies are filled with a mixture of minced pork, chopped squid tentacles, garlic, and dried black mushrooms, creating a robust flavor profile. Simmered in a clay pot with chicken stock, sugar caramel, bamboo shoots, and carrots, the dish develops a deep, umami-rich broth. The clay pot retains heat beautifully, ensuring the seafood stays moist while absorbing the spices. It is an excellent centerpiece for family dinners or special occasions, offering a comforting yet sophisticated taste experience. Serve hot with steamed rice to soak up the delicious sauce.Ingredients
Directions
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Soak the dried black mushrooms in warm water for 30 minutes until softened, then drain and reserve the soaking liquid.
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Clean the squid thoroughly, removing the heads and internal organs. Cut off the tentacles and reserve half of them, chopping them very finely.
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Rinse the squid bodies well and drain completely.
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In a mixing bowl, combine the finely minced pork fat (or pork) with the chopped squid tentacles, mashed garlic, and 1 teaspoon of fish sauce.
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Finely chop one spring onion and two drained mushrooms (stems removed), and add them to the stuffing mixture along with sugar, salt, and pepper. Mix well.
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Stuff the squid bodies with the pork mixture, securing the openings with toothpicks to prevent the filling from falling out.
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In a clay pot or casserole dish, arrange the sliced carrot, drained bamboo shoots, remaining spring onions cut into 5 cm lengths, and remaining quartered mushrooms.
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Pour the reserved mushroom soaking liquid, chicken stock, sugar caramel, and remaining fish sauce over the vegetables in the pot.
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Nestle the stuffed squid into the pot among the vegetables.
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Cover the pot and place it in a preheated hot oven for 20 minutes.
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Serve the stuffed squid hot directly from the pot with steamed rice.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 31.2kcal
- % Daily Value *
- Total Fat 0.9g2%
- Saturated Fat 0.6g3%
- Cholesterol 3.1mg2%
- Sodium 27.5mg2%
- Total Carbohydrate 3.1g2%
- Dietary Fiber 0.0g0%
- Sugars 3.1g
- Protein 2.1g5%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
While the ingredient list mentions "minced fat," traditional recipes often use minced pork shoulder or a mix of pork and fat for better texture. If using pure fat, consider adding some minced pork for substance.
Sugar caramel (n&# 198;°á»Âc màu) gives the dish a rich amber color and slight sweetness. If unavailable, you can substitute with a tablespoon of soy sauce and a teaspoon of brown sugar, though the color will differ.
Be careful not to overcook the squid, as it can become rubbery. 20 minutes in the oven is sufficient for small squid.
Ensure the squid is cleaned thoroughly to remove any ink sacs or cartilage for the best taste.
