Skip to content
Main course · Vietnamese

Muc Xao Thom (Stir-Fried Squid with Pineapple and Peppers)

25 min Serves 4 ~464 kcal/serving ~£11.50 (£2.88/serving) Dairy-freeGluten-freePescatarian

Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.

Add to my meal plan How meal planning works

Opens Equal House and puts it on the night you choose. No app yet? It’s free, and the recipe comes with you when you install it.

Ingredients

  • 500 g cleaned squid, sliced into rings
  • 225 g tinned pineapple chunks in juice
  • 1 red pepper, sliced
  • 1 green pepper, sliced
  • 2 garlic cloves
  • 2 tbsp fish sauce
  • 1 tsp caster sugar
  • 2 spring onions
  • 320 g jasmine rice

Nutrition (per serving)

Calories
464 kcal
Protein
26.8 g
Carbohydrate
79.3 g
of which sugars
11.4 g
Fat
2.7 g
of which saturates
0.8 g
Fibre
3.2 g
Salt
1.92 g

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

Method

  1. 1

    Cook the jasmine rice according to the pack.

  2. 2

    Heat a little oil in a wok over a high heat and stir-fry the peppers and garlic for 2 minutes.

  3. 3

    Add the squid and pineapple chunks and stir-fry for 3-4 minutes only, until the squid is just cooked through and opaque.

  4. 4

    Stir in the fish sauce and sugar and toss for 1 more minute.

  5. 5

    Scatter with spring onions and serve with the rice.

Equal House

Plan your meals — and share the cooking

Equal House builds your shopping list by aisle, times the cooking for dinner, and shares it out fairly. Free to start.

Free to start on your iPhone Free to start on your Android phone Free to start · No ads · Your family's data stays yours.