Description
Try this quick and satisfying Vietnamese soup made with ground pork and young luffa gourd. This simple, comforting dish cooks quickly and pairs perfectly with steamed rice.
Ingredients
Units
Scale
- 1 tablespoon vegetable oil
- 1 shallot (peel and mince)
- 2 garlic cloves (peel and mince)
- 8 oz ground pork
- 1 1/2 quarts water or stock
- 2 teaspoons fish sauce
- 1 teaspoon sea salt
- 1 teaspoon chicken or vegetable bouillon stock powder
- 1 teaspoon sugar
- 1 large luffa (about 2 lbs; peel and slice into small chunks)
- 1/4 teaspoon ground black pepper
- 2 green onions (slice thin)
Instructions
- Toast aromatics: In a medium pot, heat oil on medium high. Add shallot and garlic and sauté until fragrant (about 15 seconds). Add ground pork and sauté to combine with aromatics (about 5 minutes).
- Add water/stock and bring pot to a boil then reduce heat to low simmer. Cook for 10 minutes. Occasionally skim off the foam at the top as needed.
- Season stock with fish sauce, sea salt, bouillon powder and sugar.
- Add sliced luffa gourd. Cook for 5 minutes or until gourds are soft and tender.
- Garnish and Serve: Garnish with ground black pepper and green onions when you are ready to serve.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Asian, Vietnamese