STUFFED SQUID IN A CLAY POT (MUCH NOI THIT)

      Title: STUFFED SQUID IN A CLAY POT (MUCH NOI THIT)
  Categories: Seafood, Main dish, Asian, Vietnamese
       Yield: 1 Servings
  
      12 sm Squid
     250 g  (8 oz) Finely minced fat
            - pork
       2    Cloves garlic, mashed
       3 lg Spring onions
       4    Dried black mushrooms, soak
            - for 30 mins
       2 tb Fish sauce
         pn Sugar
         pn Salt
         pn Pepper
       1 sm Carrot, sliced
      30 g  (1 oz) Canned sliced bamboo
            - shoots, drained
       1 tb Sugar caramel
       2 c  Chicken stock
  
   Clean the squid and cut off the heads, reserve half of the tentacles
   and chop these finely.  Rinse the squid very well and drain. Mix pork
   with the chopped tentacles and garlic.  Very finely chop one spring
   onion and 2 mushrooms with stems removed, add to the stuffing mixture
   with 1 teaspoons fish sauce, the sugar, salt and pepper.  Stuff into
   the squid securing the openings with toothpicks.  Place in a
   casserole or clay pot with the sliced carrot and bamboo shoots, the
   remaining spring onions cut into 5 cm (2 in.) lengths, the remaining
   mushrooms quartered and their soaking liquid and add the sugar
   caramel, chicken stock and remaining fish sauce. Place in a hot oven
   for 20 mins then serve in the pot with rice.
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