Description
Craving a home-cooked Vietnamese meal and need a side dish to make it complete? Try this traditional winter melon and ground pork soup for a quick, easy fix. Featuring a light, flavorful broth, it is a simple and nostalgic comforting side dish that pairs perfectly with steamed rice.
Ingredients
Units
Scale
- Winter melon (1 lb)
- 1 tablespoon neutral oil (I'm using vegetable oil)
- 1 tablespoon minced shallots
- 1 tablespoon minced garlic
- 8 oz ground pork (can sub with other ground meat of choice)
- 5 cups water
- 1 1/4 teaspoons salt (divided)
- 1/4 teaspoon ground black pepper (divided)
- 2 teaspoons fish sauce
- 2 teaspoons chicken bouillon powder (can sub with pork bouillon although harder to find)
- 1 teaspoon granulated white sugar
- 1/2 teaspoon MSG (optional)
- Thinly sliced cilantro (optional, about 2 tablespoons, can sub with green onions)
Instructions
- Prepare the Winter Melon: Begin by washing the winter melon. Cut off the ends and use a knife or vegetable peeler to remove the tough skin. Slice the melon into 1/8-inch rounds, then cut those rounds in half to create semi-circles. Set aside.
- Sauté the Ground Pork: Place a medium stockpot over medium heat and add a bit of oil (1 tablespoon). Sauté shallots (1 tablespoon) and garlic (1 tablespoon) until fragrant (about 15 seconds). Add ground pork (8 oz), along with a pinch of salt (1/4 teaspoon) and pinch of ground black pepper (1/8 teaspoon). Use a wooden spoon to break up the clumps until the pork is mostly cooked through.
- Simmer the Soup: Pour in water (5 cups) and add the sliced winter melon. Bring the pot back to a boil. By the time it reaches a rolling boil, the pork will be cooked through and the winter melon should be tender but not mushy. Turn off heat. Season with salt (1 teaspoon), fish sauce (2 teaspoons), chicken bouillon powder (2 teaspoons), sugar (1 teaspoon), and optional MSG (1/2 teaspoon).
- Garnish and Serve: Once the broth is seasoned to your liking, garnish with thinly sliced cilantro or green onions (about 2 tablespoons) and remaining black pepper (1/8 teaspoon). Serve with a side of steamed jasmine rice and your favorite savory Vietnamese protein side dishes and enjoy.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Asian, Vietnamese