Vietnamese Kabocha Squash Soup With Crunchy Pork And Herb Topping Recipes

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VIETNAMESE KABOCHA SQUASH SOUP (CANH Bí Đỏ THịT BằM)



Vietnamese Kabocha Squash Soup (Canh Bí Đỏ Thịt Bằm) image

Vietnamese Kabocha Squash Soup is buttery, sweet and simple to make! This recipe is the emergency soup of your dreams!

Provided by Jeannette

Categories     Dinner     Lunch     Main Course     Soup

Time 40m

Number Of Ingredients 7

1 kg / 2.2 lb kabocha squash
150 g / 0.33 lb pork mince
2 sprig spring onion heads ((the white part))
2 L water
1 tsp salt ((or to taste))
1 3/4 tbsp sugar ((or to taste))
1 tbsp chicken bouillon powder

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!

Nutrition Facts : Calories 147 kcal, Carbohydrate 24 g, Protein 6 g, Fat 4 g, SaturatedFat 2 g, Cholesterol 14 mg, Sodium 473 mg, Fiber 4 g, Sugar 8 g, ServingSize 1 serving

VIETNAMESE KABOCHA SQUASH SOUP



Vietnamese Kabocha Squash Soup image

A hearty, but healthier squash soup made with creamy kabocha squash, turkey meatballs, shiitake mushrooms, shrimp and chicken broth. The soup is topped with fresh scallions and cilantro. Serve with jasmine rice and a small bowl of fish sauce and chopped Thai chiles.

Provided by Amanda Vuu

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Squash Soup Recipes

Time 1h25m

Yield 8

Number Of Ingredients 12

12 dried shiitake mushrooms
1 (10.5 ounce) package bean-thread noodles, or to taste
1 kabocha squash, quartered and seeded
1 pound ground turkey
1 ½ teaspoons fish sauce, or more to taste
1 pinch ground white pepper
3 quarts water
1 quart chicken stock
1 pound shrimp
2 scallions, chopped
3 tablespoons chopped cilantro, or to taste
cracked black pepper to taste

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C).
  • Dice 4 of the shiitakes and halve 8 of them. Soak in hot water for 30 minutes to rehydrate. Meanwhile, soak noodles in cold water for 15 minutes.
  • Arrange kabocha squash on a baking pan. Add some water to the pan.
  • Roast in the preheated oven until tender, about 15 minutes.
  • Drain noodles and chop into small pieces. Mix noodles, diced shiitakes, turkey, fish sauce, and white pepper thoroughly using a fork. Mixing thoroughly will make the meatballs chewy and delicious.
  • Bring water and chicken stock to a boil in a large stockpot. Shape turkey mixture into egg-shaped balls, or quenelles, using 2 hot, wet spoons. Drop meatballs into the boiling broth. Cook until they float, 10 to 30 seconds.
  • Peel skin off the squash if desired. Dice into 1 1/2-inch pieces. Drop into the soup with the halved shiitakes and shrimp. Cook until shrimp is opaque, about 5 minutes more.
  • Taste and add more fish sauce if desired. Top with scallions, cilantro, and black pepper.

Nutrition Facts : Calories 410.8 calories, Carbohydrate 69.7 g, Cholesterol 128.5 mg, Fat 5.5 g, Fiber 6 g, Protein 25.7 g, SaturatedFat 1.4 g, Sodium 561.2 mg, Sugar 3.3 g

VIETNAMESE KABOCHA SQUASH SOUP WITH CRUNCHY PORK AND HERB TOPPING



Vietnamese Kabocha Squash Soup with Crunchy Pork and Herb Topping image

A simple-to-prepare soup recipe that's perfect for lunch or dinner, combining the flavors of caramelized onions, garlic, toasted fennel, and coriander seeds with kabocha squash and a crunchy pork rind and herb topping.

Yield 6 servings

Number Of Ingredients 14

6 small kabocha squash, peeled and seeded, cut into 1-inch pieces, about 4 cups
kosher salt, to taste
pepper , to taste
4 cups chicken broth
1/2 cup pork rinds
1/4 cup cilantro leaves and tender stems, loosely packed, plus more for serving
2 tablespoons lime juice
2 teaspoons fish sauce
1 jalepeno
2 tablespoons olive oil
1 large onion, sliced
2 cloves garlic, crushed
1 teaspoon fennel seeds
1 teaspoon coriander seeds

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.

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