Grilled Stuff Squid (Muc Nuong Nhoi Thit Ga)

I've always wanted to try this since I saw it at a restaurant. Since it's usually with pork I couldn't taste it. Anyways you can eat as is, with rice, or with vermicelli noodles. I choice the vermicelli noodles because I like vegetables, the herbs and the fish sauce. I will post a recipe on how to make the fish sauce.


Ingredients:

1 lbs of ground dark meat chicken (white if you can't find dark or ground it yourself)
2 Big Squid (you can use small ones if you can't find the big one)
2 Shallots (finely chopped)
3 Garlic Cloves (minced)
2 Tbsp Corn Starch
2 Tsp Sugar
1 Tsp Salt
1 Tsp Fish Sauce
1/2 Tsp Fresh Ground Pepper
1 Roll of Mung Bean Noodles
3/4 Cup Woodear Mushroom


Directions:

1. Clean the squid by peeling the skin off and pulling all the guts out. After, wash it with vinegar and salt. Make sure to rinse it well after.

2. In a bowl of hot water rehydrate the mung bean noodles. Once its soften, drain and squeeze out as much of the water as you can. Run a knife through it and give it a rough chop.

3. Wash the woodear mushrooms, drain and roughly chop it. If you're using the dried ones, make sure to rehydrate it first.

4. If you are grounding the meat yourself, add the shallots and garlic in the grinder with your meat. Put the ground chicken in a bowl, add cornstarch, shallots, garlic, salt, sugar, fish sauce, black pepper, noodles, mushrooms and mix well.

5. Take a small piece and fry it, this is to test if the meat is seasoned. Adjust to your liking.

6. Stuff the squid 2/3 of the squid, the squid will shrink as it cooks. Put a skewer or toothpick to seal it.

7. Add a pot of water on high heat and add your steamer tray. Once the water is boiling, Add the squid and let it steam for 10-15 min. Until the stuffing is cooked.

8. Pat it dry and brush it with oil. Put it on the
 grill on high, a couple minutes per side. Its just
to get nice char marks on it.

9. Let it rest and cut it into small pieces and serve.