Ingredients : Serves 6 - 8

Preparation:

• Soak mushrooms and lily flowers in hot water for half an hour.

• Discard mushroom stems and any tough portions of the flowers. Chop finely.

• Add to pork. Soak cellophane noodles in hot water for 15 minutes. Chop and add half cup to pork.

• Season pork mixture with crushed garlic, spring onions (scallions), salt, pepper and nuoc cham sauce. Mix well with hands.

• Clean squid thoroughly. Discard head and beak and everything inside the body. Reserve tentacles.

• Wash inside of squid under running tap water, rub off spotted skin.

• Chop tentacles finely and mix with minced pork.

• Stuff pork mixture into squid, packing firmly.

• Heat 3 -4 tablespoons peanut oil in a wok and saut� squid on medium heat for 5 minutes.

• Prick squid with fine skewer and continue to cook on medium heat for another 10 minutes or longer if squid is large and pork mixture needs extra time for cooking through.

• Cut in thin slices and arrange on a bed of shredded lettuce.

• Serve hot on serving plate with white rice.