Home FOOD & DRINKSoup, Salad, Sandwich Vietnamese Squash Soup

Vietnamese Squash Soup

by Divi

My friend Duc grew this beautiful Vietnamese Squash in her garden and gave me 2 lbs of it. She recommended I try Vietnamese Squash Soup and that is exactly what I did. I used several references to build this recipe. I took a lot of inspiration from this recipe from the food blog Writing with Chopsticks. I also applied my fried Duc’s recommendations on how to prepare this soup, use pork bones for broth and this Mushroom Seasoning. Finally I used the meatball recipe for Be through her Bun Bo Hue recipe featured on SeonYoung Longest’s food blog. I know this recipe is all over the place. But I was trying to make a stand alone meal with this soup when it is served with some rice or rice alternative, hence my adaptations to the original recipe. Enjoy!

Vietnamese Squash Soup

My friend Duc grew this beautiful Vietnamese Squash in her garden and gave me 2 lbs of it. She recommended I try Vietnamese Squash Soup and that is exactly what… Soup, Salad, Sandwich Vietnamese Squash Soup European Print This
Serves: 6 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 3 Tbsp Canola Oil
  • 1 Clove of Garlic, minced
  • 2 Lbs Qua Bau (Vietnamese Squash), cut to 1” cubes
  • 1 Tbsp Mushroom Seasoning
  • 2 Tsp Fish Sauce
  • 2.5 Tsp Erythritol
  • 1 Tsp of Black Pepper
  • 2 Lbs Pork Bones
  • 1 Tbsp Mushroom Seasoning
  • 10 Cups Water
  • 1/2 Loaf Vietnamese Uncooked Processed Ham/Sausage (gio song/cha lua song) [Store-bought, can be purchased at most Vietnamese grocery stores in the freezer section]
  • 1/2 Tsp Black Pepper
  • 1 Clove of Garlic, minced (approximately 1/2 tsp)
  • 1 Green Onion, chopped
  • 1 Tsp Red Paprika Powder
  • 1/4 Tsp Erythritol
  • 1 Tbsp Fish Sauce
  • 1 Tsp Baking Powder

Instructions

  1. Cook pork bones, 1 Tbsp mushroom seasoning, and 10 cups of water in a slow cooker on low for 8 to 10 hours.
  2. Strain broth to remove bones and save broth for the soup. Measure broth and make sure you have about 6 cups of broth. Adjust quantity of broth with water if needed.
  3. Mix all the meatball ingredients and refrigerate.
  4. Heat oil in a dutch oven.
  5. Add minced garlic and sauté for a few seconds
  6. Add pork broth and bring to a boil
  7. Form meatballs in your hand and carefully drop meatball into the boiling soup. Repeat this step till all meatballs are formed and added to the soup.
  8. Add rest of the mushroom seasoning, fish sauce, erythritol, and black pepper to the soup
  9. Add chopped squash to the soup. It may take about 10 minutes to cook. It goes from white to translucent, you may want to turn off the stove before it is completely translucent. If you are unfamiliar with this vegetable I would test a piece at the 5 minute mark to see how much more cooking time is really necessary.
  10. Garnish with more pepper, cilantro, and/or scallions

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