Description
A traditional soup that is easy to make, featuring two main ingredients, chayote squash, and store-bought ground pork paste. It’s light and flavorful broth pairs beautifully with steamed rice.
Ingredients
Units
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- 1 tablespoon vegetable oil
- 2 large cloves garlic (peel, mince)
- 1 shallot (peel, slice into thin wedges)
- 1 quart water
- 1 lb chayote (peel, slice into matchsticks)
- Store-bought container of Vietnamese pork paste (gio song)
- 1/2 teaspoon sugar
- 2 teaspoons fish sauce
- 2 teaspoons sea salt
- 1 teaspoon MSG (optional)
- 2 tablespoons chopped cilantro (or green onions)
- 1/4 teaspoon ground black pepper
Instructions
- Prepare broth: In a medium pot, heat oil on medium-high. Add garlic and shallot. Sauté until fragrant (about 30 seconds). Add water and bring the pot to a boil.
- Add chayote and cook on a low simmer for 10 minutes.
- Scoop pork paste into small balls and drop directly into the pot. Add as much or as little as you like. Continue to cook for 5 minutes.
- Season soup to taste with sugar, fish sauce, sea salt, and MSG.
- Garnish with cilantro/green onions and a sprinkle of ground black pepper when ready to serve.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Asian, Vietnamese