Vietnamese Squid and Pineapple Stir Fry (Muc Xao Thom)

    Vietnamese Squid and Pineapple Stir Fry (Muc Xao Thom)

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    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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