Vietnamese Stuffed Squid

400 g squid tubes, 4-6 cm
200 g pork mince
15 g bean vermicelli
10 g shiitake slices
1 tbsp fish sauce
1 tsp SIDS SALT & PEPPER
½ tsp sugar
1 tbsp rice bran oil
Dipping Sauce (Nuoc Mam Gung)
thumb size knob of ginger

Wash the squid tubes and pat them dry with paper towels.
Soak the bean vermicelli and shiitake in warm water for 15 minutes until soft. Drain and cut both into smaller lengths.
Combine the pork mince, bean vermicelli, shiitake, fish sauce, SIDS SALT & PEPPER & sugar.
Stuff the pork mixture into the squid. Use a toothpick to pin the end of the squid together.
Heat a tablespoon of oil in a fry pan on medium heat and add the squid. Leave it to fry on one side for 5 minutes then flip them over and let it fry for a further 5 minutes. Do not fry on a high heat because the outside will burn but it won't cook the pork filling through on the inside. Also note that it depends on the size of your squid. The larger the squid the more stuffing is inside and the longer it will take to cook through.
After 10 minutes, take the squid out onto a board or plate and remove the toothpicks. At this stage they are not uniformly brown all over because of the toothpicks.
Heat the fry pan to a high heat, put the squid back into the fry pan and continuously rotate them so they are all browned all over. This should take a further 5 minutes. Leave them on a board to cool down. Once cooled, slice them up and serve with Nuoc Mam Gung. (Ginger fish sauce)
To make the dipping sauce (Nuoc Mam Gung): Peel and slice up the ginger then pound it in a mortar & pestle and mix it with Nuoc Cham (this link will take you to my recipe)