2 coriander roots
2 garlic cloves
350g (12 oz) pork mince
½ tsp ground white pepper
1 tbsp fish sauce, plus 3 extra tbsp
8 small squid tubes, cleaned
1/8 tsp ground white pepper
1 tbsp roughly chopped coriander
1 tbsp finely chopped spring onion (scallions)
Use a mortar and pestle to pound the coriander root and garlic to a paste.
In a large bowl, combine coriander paste, pork mince, pepper and 1 tablespoon of fish sauce. Use your hands to ‘slap’ the mixture around in the bowl until it is smooth.
Reserve about a ¼cup full of pork mixture for later. Stuff the squid tubes with the remaining pork mixture, securing the ends of the squid tubes with a toothpick.
In a saucepan, bring 4 cups of water to a gentle simmer. Pinch the reserved pork mince into small balls and add to the water. Then add the stuffed squid tubes, 4 tablespoons of fish sauce and pepper. Simmer gently for 4 minutes or until squid and pork are cooked through. Remove from heat and add the coriander and spring onion. Divide among serving bowls and add a small spoonful of garlic oil.