Vietnamese Squid and Pineapple Stir Fry (Muc Xao Thom)

Vietnamese Squid and Pineapple Stir Fry (Muc Xao Thom)


15 people made this

About this recipe: This easy dish is a tasty combination of calamari and pineapple, which is delicious served over fluffy white rice. The secret is to not overcook the squid, otherwise it becomes tough very quickly.


Serves: 4 

  • 2 tablespoons vegetable oil
  • 3 cloves garlic, minced
  • 1 onion, cut into wedges
  • 900g squid, cleaned and cut into 1cm rings
  • 1/2 fresh pineapple - peeled, cored and chopped
  • 4 sticks celery, cut into 5cm pieces
  • 4 tablespoons fish sauce
  • 1 teaspoon caster sugar
  • 1 teaspoon ground black pepper

Prep:10min  ›  Cook:10min  ›  Ready in:20min 

  1. In a large frying pan over medium high heat, heat the and the garlic. Fry until garlic is golden brown.
  2. Add onion and stir-fry for 1 minute. Add squid and cook until they just turn white (do not overcook). Add the pineapple, celery, fish sauce, sugar and pepper. Stir fry for 2 minutes.

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