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How to make Vietnamese-style stuffed squid with minced pork
- 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
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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
Susan Jung trained as a pastry chef and worked in hotels, restaurants and bakeries in San Francisco, New York and Hong Kong before joining the Post. She is academy chair for Hong Kong, Macau and Taiwan for the World's 50 Best Restaurants and Asia's 50 Best Restaurants.
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