A brave, smoky Vietnamese favorite that I have over -grille all summer

Vietnamese cuisine is full of ink fish – we grill it fresh, stuff it and snack on dried inkfish that has been charred over open flames. Nevertheless, many domestic chefs hesitate to grill in squid. But with a few intelligent techniques, grilled squid not only becomes manageable, but deeply delicious. It is one of my favorite methods to prepare it, especially if I want something smoky and packs with Umami.

My mother used to bake fabric ink in the oven, but I prefer a charred and fire-confounded version, such as the Mực nhồi Thịt Nướng, which I remember as a child from Seaside holidays. In Vietnamese, Mực inkfish means, nhồi thịt is filled with meat and does not mean grilled. It is simple, rustic and deeply aromatic. Here you will find out how to prepare it at home.

Structure of the filling for the crowded squid

The filling makes this dish so unique. To make it, I mix fat pork with ink fishing, rehydrated wooden ear mushrooms, garlic, shallots and spring onions, which is known to Maggi (a concentrated, dark brown, liquid spice, which is known for its umami-rich taste), salt, sugar and white pepper. I recommend using soil pork meat with about 20% fat. If you use leaner pork, the filling becomes crumbly and dry after grilling.

The mixture takes at least 30 minutes to marinate so that the flavors mix. I also experimented with herbs: for example, the exchange of coriander or dill gives a different, but equally aromatic turn against the spring onions.

Clean and prepare the squid

The most difficult part of this recipe is to prepare the squid. It is not difficult, just a little picky if you are not familiar with it. If you get inkfish and tentacle from your seafood business, do it. Otherwise. Cut out the tentacles, reserve a part for your filling and save the rest for another use, such as: Fried Calamari. Don’t forget to remove the cartilage of the squid of the “pen”-a clear, plastic splinter inside.

Some cooks drag the dark, stained skin for a cleaner look, but I like to let it on; It adds a nice visual contrast after grilling. Give every inkfish body a good rinsing and check whether you linger all persistent innards and then dab them thoroughly dry. A dry surface helps the filling process more smoothly.

Filling squid like a professional

Filling the squid requires a little finesse. If you start with large, even tubes, it’s easier – but I usually have a mixture of sizes. My mother taught me a clever hack: Use a funnel and a eating stick to push the filling into the tubes. But I found through tests that I prefer the lightness of a pipe bag with a round tip.

Regardless of the method you use, you do not overfill. Inkfish custody when it boils, and if it is too full, it splits and licks the grill. Leave about a quarter of inch headroom and close the open end with a toothpick. As soon as they are filled, arrange the squid on a tray and let them discover for at least four hours or up to 12 in the fridge. This drying step helps you, firm and dry so that you develop a better crust on the grill.

Inkfish grill tips

If it is time to grill, bring your rust hot. Clean both the squid and the grill with oil to prevent gluing. Depending on the size of the squid, you need two to four minutes per side – just enough time to be slightly charred and opaque. I like to grill them in batches that are grouped by size so that I can monitor them more closely and avoid this dreaded rubber -like, boiled texture.

With the classic Vietnamese dip sauce made of lime juice, salt and pepper, you serve these beauties with the classic Vietnamese DIP sauce. A scattering of Rau Răm (Vietnamese coriander) or coriander adds a Herby kick. The result is everything I love in a grilled dish: delicate seafood, hearty filling, smoky edges and a stained sauce that holds everything together.

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