Description
A simple Vietnamese vegetable soup featuring opo squash and easy pork meatballs. It’s perfect on its own or served with steamed rice for a traditional family-style meal.
Ingredients
Units
Scale
- 1 medium opo squash (about 1 lb, peel and cut into thick matchsticks)
- 2 green onions (thinly slice, whites and greens separated)
- 10 oz ground pork
- 3 large garlic cloves (minced)
- 1 large shallot (minced)
- 1 tablespoon vegetable oil
- 1 1/2 quarts water
- 2 teaspoons salt (divided)
- 2 teaspoons chicken bouillon powder (divided)
- 1 teaspoon granulated sugar (divided)
- 2 teaspoons fish sauce (divided)
- 1/2 teaspoon ground black pepper (divided)
Instructions
- Season the ground pork: In a medium bowl, combine ground pork with the whites of the green onions, half of the shallots and garlic, salt (1 tsp), chicken bouillon powder (1 tsp), fish sauce (1 tsp), sugar (1 tsp), and ground black pepper (1/4 tsp). Mix and set aside.
- Start the soup: In a medium stockpot, heat the oil. Add remaining half of garlic and shallots, and sauté until fragrant (about 20 seconds). Add water (1-1/2 quarts) and bring the pot to a boil (about 8 minutes).
- Add the pork meatballs: Using clean hands or two spoons, shape the seasoned pork into small balls and drop them into the pot. Cook for about 5 minutes.
- Add the chayote squash and simmer for about 5 minutes, or until tender.
- Finish: Season the soup to taste with the remaining salt (1 tsp), chicken bouillon powder (1 tsp), fish sauce (1 tsp), sugar (1 tsp), and ground black pepper (1/4 tsp). Finish with the reserved green onions and optional sprinkle of freshly ground black pepper just before serving.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: stove top
- Cuisine: Asian, Vietnamese