Mực Nhồi Cơm

Mực Nhồi Cơm is a delightful Vietnamese dish featuring tender squid stuffed with a savory mixture of rice and spices, making it both flavorful and nutritious. This high-protein seafood delight is perfect for a unique meal that's sure to impress.

Ingredients

• Medium squid - 2 pieces (about 200g each)
• Jasmine rice - 100g (uncooked)
• Ground pork - 100g
• Chopped scallions - 2 tablespoons
• Minced garlic - 1 tablespoon
• Fish sauce - 1 tablespoon
• Soy sauce - 1 tablespoon
• Black pepper - 1 teaspoon
• Vegetable oil - 1 tablespoon
• Fresh cilantro - 2 tablespoons (chopped)
• Lime - 1 (for serving)
• Chili sauce - to taste (for serving)

Steps

1. Rinse the jasmine rice under cold water until the water runs clear, then cook according to package instructions. Set aside once done.
2. Clean the squid by removing the beak and entrails. Rinse thoroughly and pat dry with a paper towel.
3. In a mixing bowl, combine the cooked rice, ground pork, chopped scallions, minced garlic, fish sauce, soy sauce, black pepper, and chopped cilantro. Mix well until fully combined.
4. Stuff each squid with the rice mixture, packing it tightly but leaving a little space at the top for expansion during cooking. Secure the openings with toothpicks.
5. Heat the vegetable oil in a pan over medium heat. Once hot, add the stuffed squid and sear on each side for about 2-3 minutes until golden brown.
6. Pour in a little water (about 100ml) and cover the pan. Let it simmer for about 15 minutes, or until the squid is cooked through.
7. Remove the squid from the pan and let it rest for a few minutes. Slice into rings for serving.
8. Serve warm with lime wedges and chili sauce on the side.

Nutrition

• Calories: 420
• Protein: 30 g
• Carbs: 45 g
• Fiber: 1 g
• Sugar: 1 g
• Sodium: 720 mg
• Cholesterol: 70 mg
• Total Fat: 15 g
• Saturated Fat: 4 g
• Unsaturated Fat: 10 g
• Water: 0.25 L

Health Benefits

• High in protein, supporting muscle growth and repair.
• Rich in omega-3 fatty acids, promoting heart health.

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