Muc Xao Thap Cam (Stir-fried Squid with Vegetables and Pineapple)

Serves 6

recipe ingredient

  • 3 tbsp oil
  • 3 cloves garlic, minced
  • 500g fresh medium squids, cleaned and cut into bite-sized pieces
  • 1 medium carrot, sliced
  • ½ stalk celery (80g), diced to yield about ½ cup
  • 1 medium onion, cut into wedges
  • 100g snow peas
  • ¾ tsp salt
  • 2 tsp crushed black peppercorns
  • 2 ripe medium tomatoes, cut into wedges
  • 300g pineapple chunks
  • 2 tbsp fish sauce
  • ¼ tsp ground white pepper
  • 1 tbsp minced coriander leaves (cilantro) to garnish

recipe preparation methods

  1. Heat 2 tbsp of the oil in a wok or skillet over medium heat.
  2. Stir-fry ½ of the garlic until golden brown and fragrant, for 1 to 2 minutes.
  3. Add the squid pieces and stir-fry for 1 to 2 minutes, until just cooked.
  4. Remove from the pan and set aside.
  5. Heat the remaining oil in the wok or skillet over medium heat and stir-fry the remaining garlic until golden brown and fragrant, for 1 to 2 minutes.
  6. Add the carrot, celery, onion and snow peas, and stir-fry for 2 to 3 minutes, seasoning with the salt and pepper, until the vegetables are tender.
  7. Finally add the tomatoes, pineapple, cooked squid and fish sauce, and continue stir-frying for another minute before removing from the heat.
  8. Transfer to a serving platter, sprinkle with pepper and garnish with coriander leaves (cilantro).
  9. Serve hot with steamed rice.

More Vietnamese Cuisine Recipes