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Main course · Vietnamese

Muc Kho (Caramel-Braised Squid)

25 min Serves 4 ~171 kcal/serving ~£11.50 (£2.88/serving) Dairy-freeGluten-freePescatarian

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Ingredients

  • 500 g cleaned squid tubes and tentacles
  • 35 g caster sugar
  • 2 tbsp fish sauce
  • 3 garlic cloves
  • 2 shallots
  • 2 spring onions
  • 1 fresh red chilli

Nutrition (per serving)

Calories
171 kcal
Protein
20.7 g
Carbohydrate
16.4 g
of which sugars
10.6 g
Fat
1.8 g
of which saturates
0.5 g
Fibre
0.8 g
Salt
1.91 g

Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.

Method

  1. 1

    Slice the squid tubes into rings and halve the tentacles. Melt the caster sugar in a wide pan until it turns a deep amber caramel.

  2. 2

    Add the fish sauce and 2 tablespoons of water, then stir in the chopped garlic and shallots and cook for 1 minute.

  3. 3

    Add the squid and toss over a high heat for 3-4 minutes only, until just cooked through and opaque (longer will toughen it).

  4. 4

    Scatter with sliced chilli and spring onions and serve with rice.

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