Vietnamese Grilled Stuffed Squid (Mực Nhồi Thịt Nướng): A Step-by-Step Guide
Charcoal transforms spiced pork and shrimp into juicy, savory rolls with a smoky finish.
Experience the vibrant flavors of Vietnamese street food by mastering grilled stuffed squid (Mực Nhồi Thịt Nướng). This dish brings together savory pork, aromatic herbs, and perfectly charred squid, offering an unforgettable taste and texture that celebrates everything remarkable about Vietnamese cooking.
Why Try Vietnamese Grilled Stuffed Squid?
This dish combines the natural sweetness and chew of fresh squid with a juicy, spiced meat filling. The result is a satisfying harmony of flavors and textures, elevated by the unique smoke from grilling over charcoal. Whether you’re a seasoned home cook or a seafood enthusiast, this recipe is an opportunity to deepen your appreciation for Vietnamese culinary tradition.
- Aromatic Filling: Minced pork and shrimp, scallions, and glass noodles create a burst of flavor in every bite.
- Charcoal Grilled: Adds a subtle smokiness that elevates the tender squid.
- Layered Sauces: Served with a tangy and slightly spicy dipping sauce to balance the flavors.
- Cultural Staple: A beloved dish at Vietnamese gatherings and festive celebrations.
Essential Ingredients
Crafting authentic Vietnamese grilled stuffed squid starts with selecting the right ingredients. Here’s what you’ll need:
- Fresh squid: Small- to medium-sized tubes, cleaned and tentacles reserved
- Pork shoulder: Ground or finely chopped for rich flavor and texture
- Shrimp: Peeled and finely chopped; adds sweetness and moisture
- Glass noodles: Also known as bean thread noodles, soaked and chopped
- Wood ear mushrooms: For earthy depth, rehydrated and minced
- Scallions and shallots: Aromatic elements essential in Vietnamese cuisine
- Garlic and ginger: Infuses the filling with bold flavor
- Fish sauce: Umami-rich Vietnamese staple
- Black pepper and sugar: Balance and round out the taste
- Vegetable oil: For grilling and sealing in moisture
- Chili (optional): For heat in the dipping sauce
Tools and Equipment Needed
- Charcoal or gas grill (charcoal preferred for authenticity)
- Medium mixing bowls
- Culinary twine or toothpicks
- Small sharp knife
- Scissors (for noodles and herbs)
- Large tongs
Step-By-Step: How to Make Vietnamese Grilled Stuffed Squid
1. Preparing the Squid
If buying whole squid, clean thoroughly by removing the insides and outer skin. Keep the tubes intact and save the tentacles. Pat dry with paper towels, as drier squid achieves a better char on the grill.
2. Making the Filling
In a large bowl, combine:
- Finely chopped pork shoulder
- Chopped shrimp
- Soaked and chopped glass noodles
- Minced wood ear mushrooms
- Chopped scallions, shallots, garlic, and ginger
- A spoonful of fish sauce, ground black pepper, and a small pinch of sugar
Mix the ingredients by hand until the filling is cohesive. This tactile step helps to emulsify the mixture so it will bind and stay juicy inside the squid tubes.
3. Stuffing and Sealing the Squid
- Open each squid tube with your fingers and gently stuff with the filling using a small spoon or your hands.
- Do not overfill; allow enough space for the filling to expand and prevent splitting.
- Secure the open end with a toothpick or tie shut with culinary twine.
4. Marinating the Squid (Optional but Recommended)
Brush surface of stuffed squid tubes with a little fish sauce and oil. This aids caramelization and infuses the squid with flavor before grilling.
5. Grilling
- Preheat charcoal grill to medium-high heat for authentic smokiness. If using gas, aim for a strong direct heat.
- Lightly oil the squid surface to prevent sticking.
- Grill the tubes, turning frequently for even char, until the squid is opaque and lightly blistered, about 6–10 minutes.
- The filling should reach 165°F internally; if unsure, insert a thermometer into the center.
Chef’s tip: Avoid overcooking, as squid can quickly become rubbery. Watch closely and turn with tongs as needed.
Serving Suggestions and Dipping Sauces
Vietnamese grilled stuffed squid is best enjoyed hot off the grill, sliced into thick rings. Traditionally, it is accompanied by fresh greens and a dipping sauce that contrasts and enhances the rich filling.
What others are reading
- Herbs: Fresh mint, Thai basil, and cilantro
- Pickled vegetables: Thin slices of carrot and daikon add crunch and tang
- Nuoc Cham dipping sauce: Classic blend of fish sauce, lime juice, sugar, garlic, chili, and water for sweet, salty, and spicy notes
Arrange sliced squid on a platter with fresh herbs and vegetables. Serve sauce alongside for dipping or drizzle on top before eating.
Cultural Notes and Cooking Tips
Stuffed squid holds an important place in Vietnamese celebrations, often appearing at family meals and festive occasions. Its versatility allows for endless variation in fillings and accompaniments.
- Regional Variations: Some recipes swap out pork for more shrimp or add diced jicama for crunch.
- Additional Spices: Add lemongrass or chopped chili to customize the flavor profile.
- Make-Ahead Advice: Squid can be stuffed several hours ahead and stored covered in the fridge until you’re ready to grill.
Grilling over charcoal delivers unparalleled flavor, but you can also cook the squid under a broiler if access to a grill is limited. Use a tray below to catch any juices that escape, and finish with a brief sear for that signature char.
Recipe Variations
- Vegetarian Alternative: Substitute minced tofu for pork and shrimp, and use extra mushrooms and finely diced vegetables for texture and umami.
- Spicy Filling: Increase chopped chilies in the mixture or serve with a chili-lime dipping sauce.
- Noodle-Free: Replace glass noodles with finely diced water chestnuts or omit entirely for a denser filling.
Vietnamese Grilled Stuffed Squid: Nutritional Considerations
| Nutrient | Per Serving (approximate) |
|---|---|
| Calories | 220–300 |
| Protein | 22–26g |
| Total Fat | 9–14g |
| Carbohydrates | 8–16g (depends on noodles and sauce) |
| Sodium | Moderate to high (controlled by fish sauce quantity) |
This dish is high in protein and moderate in fat, particularly if you use lean pork, and offers plenty of satisfying seafood flavor with minimal added carbs.
Frequently Asked Questions (FAQ)
What is the best type of squid for this recipe?
Choose small to medium squid with smooth, firm flesh. Larger squid can be tougher and require longer cooking, which can risk overcooking the filling.
Can I prepare the stuffed squid ahead of time?
Yes. You can clean, stuff, and refrigerate the squid for up to 8 hours before grilling. Grill just before serving for optimal texture and flavor.
What if I don’t have a charcoal grill?
Use a gas grill at medium-high heat or broil the stuffed squid on a rack set over a baking sheet, turning to achieve even coloring and char.
How do I prevent the squid from becoming rubbery?
Grill over high heat for a short period, turning often, and remove from the grill as soon as the squid turns opaque and lightly browned.
Can I freeze grilled stuffed squid?
While it is possible to freeze after stuffing (before cooking), grilling from frozen may cause uneven results and is not recommended. Fresh preparation yields the best texture.
Expert Tips for Perfect Grilled Stuffed Squid
- Mince Filling Finely: Uniform pieces bind better and cook evenly inside the squid.
- Do Not Overstuff: Leave a little space at the end of each tube for expansion to prevent splitting.
- Seal Well: Use toothpicks or tie with kitchen twine to keep the filling from leaking during grilling.
- Grill Hot and Fast: High heat delivers the best texture and a smoky finish.
- Sliced to Serve: Slice the grilled squid into thick rings just before serving for best presentation and flavor.
Final Thoughts
Vietnamese grilled stuffed squid is a celebration of bold flavor, contrasting texture, and communal eating. Whether you enjoy it as a main course, appetizer, or as part of a festive spread, it’s a dish that rewards patience and care with every delicious bite. Try it once and taste how the magic of the grill brings tradition to life on your table.
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