Vietnam - Stuffed Squid In A Clay Pot (Much Noi Thit)

Stuffed Squid In A Clay Pot 

(Much Noi Thit)

Yield: 1 Servings

Ingredients

-       12 sm Squid

-       250 g (8 oz) Finely minced fat - pork

-       2 Cloves garlic, mashed

-       3 lg Spring onions

-       4 Dried black mushrooms, soak - for 30 mins

-       2 tb Fish sauce

-       pinch of Sugar

-       pinch of Salt

-       pinch of Pepper

-       1 sm Carrot, sliced

-       30 g (1 oz) sliced bamboo - shoots, drained

-       1 tb Sugar caramel

-       2 c Chicken stock

Directions

-       Clean the squid and cut off the heads, reserve half of the tentacles and chop these finely.

-       Rinse the squid very well and drain.

-       Mix pork with the chopped tentacles and garlic.

-       Very finely chop one spring onion and 2 mushrooms with stems removed, add to the stuffing mixture with 1 teaspoons fish sauce, the sugar, salt and pepper.

-       Stuff into the squid securing the openings with toothpicks.

-       Place in a casserole or clay pot with the sliced carrot and bamboo shoots, the remaining spring onions cut into 5 cm (2 in.) lengths, the remaining mushrooms quartered and their soaking liquid and add the sugar caramel, chicken stock and remaining fish sauce.

-       Place in a hot oven for 20 mins then serve in the pot with rice.