Vietnamese Stuffed Squid

Vietnamese recipe
A Vietnamese recipe

Serves four as a main course. Two tubes per person, as per the picture.

This is quick, easy and very sophisticated !


600g.     Whole squid (10cm length). Cleaned and with skin still on.

1 tbsp     Shallots, minced/pounded
1tbsp      Spring onion, white part, very finely chopped
300g      Minced Pork
1tbs        Fish sauce
pinch     Salt
pinch     Pepper
0.5tsp    Sugar
1 cup      Spring Onion, half white, half green, all sliced finely
0.5 cup  Mushroom, white or wood ear, sliced finely
1tsp        Red Chilli  (mild) seeds and pith removed, finely chopped
1 cup      Glass Noodles, cut into 2cm length
2             Lemongrass stalks, bashed up, but whole

for the sauce
0.25 cup  Shallots, thinly sliced
0.5 cup    Oonion/leek,  white/mild  finely chopped
2tbsp        Soya sauce
1tsp           Sugar
0.25tsp     Five spice
0.5tsp       Chilli sauce, sweet
1 tbsp        Stock/water
pinch        Salt

for cooking
0.5 cup. Vegetable Oil


In a small frying pan, heat 2tbs of the oil. Add the minced shallots, mined pork, fish sauce, the chopped spring onion, salt, pepper and sugar and stir for two minutes.

Add the sliced spring onions, Chilli and Mushrooms and stir for another minute. Set aside to cool.  Meanwhile soak the glass noodles until soft and drain.  Then add to the mixture, stirring to mix.

Make a small cut on one side of the squid tube to prevent splitting.  Fill tightly to 2cm from the top with the mixture.

In a large frying pan, heat the remaining oil and add lemongrass to release the flavour for about a minute.  Add the filled tubes and tentacles and cook for 6/7 minutes. They will start to caramelise and go crispy.   Remove squid and tentacles from the pan.

Remove half the oil left in the pan, heat to gently cook the onion and shallots for the sauce for one minute.  Add the rest of the sauce ingredients, stirring constantly.  Add back the squid tubes, continuing to stir for 3 minutes.  The sauce will reduce and the squid will be coated.

To serve, put on a plate, slice into 0.5cm rings and pour over remaining sauce.


It takes about 30 minutes  prep and cooking time once you have ingredients assembled.  To make it even and quicker easier, prepare the filling ahead of time, just reheat a little before stuffing the tubes.

Goes well with rice.

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