Vietnamese Squid and Pineapple Stir Fry (Muc Xao Thom)

    Vietnamese Squid and Pineapple Stir Fry (Muc Xao Thom)

    (16)
    4saves
    20min


    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.

    Ingredients
    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

    Method
    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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    Reviews & ratings
    Average global rating:
    (16)

    Reviews in English (16)

    by
    12

    Recipe is fantastic. I disagree with a previous review that squid takes forever to clean though - it is very quick and easy. Cut the tentacles off just in front of the eyes. Remove the beak. Slide your finger down the back of the tube and break through the membrane holding the body in the tube. Pull the body and guts out. Slide your finger down under the cartilage and lift up - the cartilage will now come out. Slice the skin with a knife and peel off.  -  23 Aug 2006  (Review from Allrecipes US | Canada)

    by
    12

    Taste very good. My husband and I love it. I use pineapple crushed in a can and it still turned out so good.  -  19 Apr 2001  (Review from Allrecipes US | Canada)

    by
    10

    I agree this is a very good dish. Remember you can add tomatoes and cubed bell peppers in this dish too and garnish it with cilantro!  -  14 Dec 2005  (Review from Allrecipes US | Canada)

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