Description
A simple Vietnamese kabocha squash soup with ground pork, or your choice of ground meat. Serve with steamed rice for a complete meal.
Ingredients
Units
Scale
- 1 tablespoon neutral oil
- 2 tablespoons finely minced shallot (1 small shallot)
- 1 tablespoon finely minced garlic (3 large cloves)
- 8 oz ground pork
- 1 1/2 lbs kabocha squash chunks (1 small squash)
- 1 1/2 quarts water
- 2 teaspoons salt (divided)
- 1/4 teaspoon granulated sugar
- 1 teaspoon chicken bouillon powder
- 2 teaspoons fish sauce
- 1/2 teaspoon ground black pepper (plus a bit more for garnish)
- Thinly sliced cilantro or green onions (optional for garnish)
Instructions
- Toast aromatics: Heat oil in a medium pot on medium high. Add shallots and garlic and sauté until fragrant (about 20 seconds).
- Add pork and seasonings: Add ground pork, salt (half) and ground black pepper. Cook for about 3 minutes to get it the seasonings and aromatics infused into the ground meat.
- Add water and squash: Pour in water and bring the pot to a boil. Add the kabocha squash. Let it cook until the kabocha is fork tender with a bit of resistance (about 5 minutes).
- Finish and serve: Season the soup with remaining salt, sugar, bouillon powder and fish sauce, adding the seasonings a little at a time until it suits your taste. When ready to serve, sprinkle with black pepper and sliced cilantro or green onions. Serve with steamed rice and other protein side dishes for a complete meal or enjoy it on its own.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Asian, Vietnamese