Vietnamese Kabocha Squash Soup With Crunchy Pork And Herb Topping Recipes

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

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.

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.