• 8 small 3 to 5 cm( 1¼ to 2 in) in length, heads and tentacles removed, cleaned, cuttle bone removed and discarded, tube patted dry
  • 6 large dried Chinese mushrooms, rehydrated in warm water to soften approx 10 minutes, stems removed, and then chopped along with the caps.
  • 1 ounce [30 g] bean thread cellophane noodles (also called vermicelli or mung bean noodles),  soaked in warm water 30 minutes, drained, and chopped into 1 cm pieces
  • 1 lb [500 g] ground pork
  • 6 shallots, diced
  • 4 garlic cloves, minced
  • 1 tablespoon [15 mL] fish sauce (nuoc mam)
  • ½ teaspoon [2.5 mL] sugar
  • ½ teaspoon or a pinch [2.5 mL] salt
  • Freshly ground black pepper
  • ½ Cup[120 mL] vegetable oil
  • 1 Cup[240 mL] nuoc cham sauce, for dipping


  1. Mince the squid tentacles. Combine the tentacles, mushrooms, noodles, ground pork, shallots,  garlic, fish sauce, sugar, salt, and pepper. Mix well.
  2. Stuff the mixture into the cavity of the squid bodies, filling them three-quarter full with teaspoons     of mixture. Secure the ends with toothpicks.
  3. Heat the oil in a wok over medium heat. Add the stuffed squid and cook for 5 to 7 minutes, turning to brown all sides.
  4. Using a long-handled fork or skewer, carefully pierce each squid (watch for spattering) to release     any liquid trapped inside. Continue cooking for 10 minutes, turning occasionally.
  5. Place the squid on a cutting board and remove the toothpicks. Slice each squid on the diagonal and arrange slices on a plate. Serve with Nuoc Cham Sauce on the side.

Nuoc Cham dipping sauce:

Makes about 2 cups
  • 5 tablespoons (75 ml) sugar
  • 3 tablespoons (45 ml) water
  • 1/3 Cup (80 ml)fish sauce (nuoc mam)
  • 1/2 Cup(120 ml) lime or lemon juice (about 3 limes or 2 lemons)
  • 1 large clove garlic, crushed, peeled, and sliced or minced
  • 1 or more bird's eye or Thai chillies, seeded, and *sliced or minced
  • 1 shallot, peeled, thinly sliced, rinsed, and drained (optional)
  1. Whisk together the sugar, water, fish sauce, and lime or lemon juice in a bowl until the sugar is completely dissolved.
  2. Add the garlic, chillie, and shallot (if using), and let stand for 30 minutes before serving.

*If you like it spicy pound the chillies rather than slice.