Vietnamese Kabocha Squash Soup Food

VIETNAMESE KABOCHA SQUASH SOUP (CANH Bí Đỏ THịT BằM)

Steps:

• Divide the squash along the grooves.Note: The vegetable is naturally hard, so use a large cleaver or knife.
• Use a smaller knife to peel away the skin.
• Run the same small knife along the part where the soft and firm parts meet to remove the seeds.
• Cut the vegetable into chunks, roughly 10cm (4") thick or to preference.
• Bring the water to a boil and add the vegetables in to cook.
• Meanwhile, use a mortar and pestle to pound the spring onion heads until they're split. Alternatively, use a large cleaver to slap at it.
• Add oil to a small saucepan on medium heat and cook the spring onion heads for 30 seconds or until fragrant.
• Turn the heat to high and add the pork mince in to cook for 5 minutes or until cooked.
• Pour the mince into the soup and season. Let it come to a boil and simmer for another 20 minutes or until the vegetable has softened.
• Serve hot as is!

VIETNAMESE KABOCHA SQUASH SOUP WITH CRUNCHY PORK AND HERB TOPPING

Steps:

• Heat oil in a large heavy-bottom pot over medium heat. Add onion and garlic and cook, stirring occasionally, until golden brown, 8 to 10 minutes. Season with salt and pepper. Add fennel and coriander seeds and toast until fragrant, 1 minute. Add squash and chicken broth, bring to a boil, then lower heat to medium-low and simmer until the vegetables are very tender, 18 to 20 minutes.
• Meanwhile, combine pork rinds and cilantro in a food processor, such as the Braun MultiQuick 7 Immersion Hand Blender with the chopper attachment. Pulse until finely chopped. Set aside.
• With a hand blender such as the Braun MultiQuick 7 Immersion Hand Blender, blend the soup until smooth. Stir in the lime juice and fish sauce and season with more salt and pepper.
• Serve the soup topped with sliced jalapeño, sprinkle with pork rind mixture and more cilantro.

CANH BAU TOM - VIETNAMESE OPO SQUASH SOUP

Steps:

• Pour the stock into a large stock pan.
• Add the Opo Squash and cook over medium-high heat until the squash becomes soft and translucent.
• The squash may not become translucent if it's cut too thick. Just look for it to soften up.
• While the squash cooks put the shrimp, green onions, and cilantro into a mixing bowl.
• Mix and sort of blend the flavors together with a fork.
• Do not turn this into a mushy paste. The idea is to combine the flavors together.
• Season the shrimp mixture with the pepper, half of the fish sauce, sugar, and sesame oil. Mix well.
• Once the squash is translucent, Turn the heat to high and Bring to a boil.
• Add the sliced onions.
• Add the shrimp mixture to the soup in spoonfuls, this sort of makes dumplings.
• Cover and cook until the shrimp "dumplings" are cooked.
• After the dumplings cook, remove from heat and add the rest of the fish sauce.
• Stir to mix in the flavors.
• Garnish with the additional cilantro and green onions.
• Let the soup stand for 15 minutes before serving.
• Serve over rice and/or Kho recipes (stews).
• To simplify the recipe:.
• Skip mixing the shrimp all together with the seasonings. Dice the shrimp up and mix all the seasonings in the soup at the same time as the dumplings.