Stuffed Squid with Spicy Sauce (Mực Nhồi Thịt Sốt Cay)

If you’re looking to impress your family or guests with a unique and flavour-packed Vietnamese dish, look no further than Stuffed Squid with Spicy Sauce. This recipe brings together the delicate texture of fresh squid tubes, a savoury and aromatic pork and crab filling, and a zesty homemade sauce that delivers just the right amount of heat. It’s a dish that’s as beautiful to serve as it is delicious to eat.

Stuffed squid, or mực nhồi thịt, is a beloved comfort food in many Vietnamese households. The process of stuffing the squid may seem a bit intricate at first, but with a few helpful tips, you’ll find it’s actually quite straightforward – and well worth the effort. For best results, I recommend using fresh, pre-cleaned squid tubes from your local supermarket. They’re the perfect size for filling, and they save you a lot of prep time. Baby squids, while cute, are just too small for this recipe and can be tricky to work with.

The filling is a wonderful blend of ground pork, sweet crab meat, wood ear mushrooms, and aromatic shallots and garlic. While crab meat isn’t strictly necessary, I love adding it for an extra layer of flavour. If you don’t have crab on hand, feel free to substitute with minced shrimp or simply leave it out. I also used cilantro in the filling for a fresh, herbal note, as I didn’t have green onions available at the time. This just goes to show how flexible this recipe can be – use what you have and make it your own!

Once the squid is stuffed and sealed, it’s gently steamed with slices of ginger, which infuses the dish with a subtle warmth. Every steamer is a little different, so be sure to check the squids as they cook to ensure they’re perfectly tender and cooked through. The broth that collects during steaming is packed with flavour and forms the base of our spicy sauce, which is finished with soy sauce, sesame oil, and as many Thai chilis as you like. Adjust the heat level to suit your taste – whether you love it fiery or prefer just a hint of spice.

After steaming, the squids are quickly pan-fried to develop a beautiful golden crust and then simmered in the spicy sauce, allowing all the flavours to meld together. For serving, I like to slice the stuffed squids into bite-sized pieces and arrange them on a bed of microgreens for a fresh, vibrant presentation. Of course, you can serve them with steamed rice or your favourite greens.

This Stuffed Squid with Spicy Sauce is a true celebration of Vietnamese home cooking – savoury, aromatic, and just a little bit spicy. It’s a dish that’s sure to become a favourite at your table. Whether you’re new to Vietnamese cuisine or looking to try something different, give this recipe a try and enjoy a taste of Viet Flavours in your own kitchen!

Q&As on Stuffed Squid with Spicy Sauce

1. Why do I need to steam the stuffed squids before frying? Can I just fry them directly?

That’s a great question! Steaming the stuffed squids before frying is a crucial step for a few key reasons:

• Ensuring Even Cooking: Steaming gently cooks the pork and crab filling inside the squid, ensuring it’s fully cooked through. If you were to fry the squids directly, the outside might brown too quickly while the filling remains undercooked.
• Maintaining Moisture: Steaming helps to keep the squid tender and moist. Frying alone can cause the squid to become tough and rubbery if overcooked. The steaming process helps to retain the squid’s natural moisture.
• Preventing Over-Browning: By steaming first, you reduce the amount of time the squids need to be in the hot oil. This prevents them from becoming overly browned or burnt while still allowing them to develop a nice golden crust during the frying stage.
• Releasing Flavourful Broth: Steaming releases a flavourful broth from the squid and filling, which we then use as the base for our delicious spicy sauce. This adds an extra layer of flavour to the dish.

While you could technically try frying the stuffed squids directly, you’d likely end up with a less tender, unevenly cooked dish. Steaming first ensures that the filling is cooked through, the squid remains moist, and you get that wonderful flavourful broth for the sauce. It’s a step that’s well worth the extra time!

2. What type of ground pork should I use for the stuffed squid? Lean or regular ground pork?

That’s a matter of personal preference! Whether you choose lean or regular ground pork really depends on your taste and dietary considerations.

However, I personally prefer to use regular ground pork for this recipe. The higher fat content in regular ground pork helps to keep the filling moist and adds a lot of flavour. The mixture of meat and fat creates a richer, more succulent filling that complements the delicate squid perfectly.

If you’re watching your fat intake, lean ground pork is certainly a viable option. Just be mindful that the filling might be a bit drier, so you may want to add a touch of extra moisture, such as a splash of soy sauce or a bit of the reserved steaming broth, to the filling mixture.

Ultimately, the choice is yours! Experiment and see which type of ground pork you prefer in this dish.

3. Why do I need to include fresh ginger slices when steaming the squids?

The fresh ginger slices play a crucial role in the steaming process! They’re not just there for show; they serve a few important purposes:

• Adding Aroma and Flavour: Ginger has a wonderful, slightly spicy aroma that infuses the squid during steaming. This adds a subtle layer of flavour to the dish, complementing the other ingredients in the filling and sauce.
• Reducing Fishiness: Ginger is known for its ability to neutralize or reduce any “fishy” odours or flavours that might be present in seafood. By steaming the squid with ginger, you help to ensure a clean, fresh taste.
• Promoting Digestion: In traditional Chinese and Vietnamese medicine, ginger is believed to aid digestion. Including ginger in the steaming process can help to make the dish more easily digestible.

So, while it might seem like a small detail, those ginger slices make a big difference in the overall flavour and aroma of the Stuffed Squid with Spicy Sauce. Don’t skip them!

4. I don’t have crab meat. Can the dish be made without it?

Absolutely! While I personally love the flavour that crab meat adds to the filling, it’s definitely not essential. You can absolutely make this Stuffed Squid with Spicy Sauce without it.

Here are a few options if you don’t have crab meat on hand:

• Omit it entirely: Simply leave out the crab meat and increase the amount of ground pork slightly to compensate. The filling will still be delicious and flavourful.
• Substitute with shrimp: Minced shrimp is a great alternative to crab meat. It has a similar texture and adds a lovely seafood flavour to the filling.
• Add other vegetables: If you want to add some extra texture and flavour, consider including finely chopped vegetables like carrots, mushrooms, or water chestnuts in the filling.

The beauty of this recipe is that it’s quite flexible. Feel free to experiment and adjust the ingredients to suit your taste and what you have available. The Stuffed Squid with Spicy Sauce will still be a delicious and satisfying dish, even without the crab meat!

5. Is this Stuffed Squid with Spicy Sauce recipe low-carb?

While this recipe is delicious and relatively healthy, it’s not inherently low-carb. Here’s why:

• Ground Pork: While pork itself is low in carbohydrates, some ground pork may contain added breadcrumbs or fillers that increase the carb content.
• Crab Meat: Crab meat is naturally low in carbs, but imitation crab meat (often used as a cheaper alternative) can be higher in carbohydrates due to added starches and sugars.
• Wood Ear Mushrooms: These mushrooms contain some carbohydrates, although the amount is relatively small.
• Soy Sauce: Traditional soy sauce contains a small amount of carbohydrates.
• Serving Suggestions: The recipe is typically served with steamed rice, which is a significant source of carbohydrates.

If you’re following a low-carb diet, you can make some modifications to reduce the carb content of this dish:

• Use lean ground pork: Choose ground pork with a lower fat content and no added fillers.
• Ensure the crab meat is real: Avoid imitation crab meat, which is often high in carbs.
• Use low-sodium soy sauce: Opt for a low-sodium soy sauce, which may also have a slightly lower carb content.
• Serve with a low-carb alternative: Instead of steamed rice, serve the stuffed squid with cauliflower rice, zucchini noodles, or a side salad.

By making these adjustments, you can enjoy a modified version of this Stuffed Squid with Spicy Sauce that’s more suitable for a low-carb lifestyle. However, it’s important to be mindful of the ingredients and serving suggestions to keep the carb count down.