Empty My Fridge
Vietnamese Chayote Squash Soup with Pork Meatballs (Canh Su Su Nấu Giò Sống)
Ingredients
- Vegetable oil2 tbsp
- Garlic2 cloves
- Onion1
- Quart water or unsalted vegetable/chicken stock1
- Chayote1 lb
- Pork · paste
- Sugar1 tsp
- Fish sauce2 tsp
- Salt2 tsp
- MSG1 tsp
- Cilantro · chopped
- Black pepper · ground
Instructions
- In a medium stockpot, heat the oil over medium-high. Add the garlic and onion and saute until fragrant, a few seconds.
- Slowly add the water or stock to the pot, watching for hot oil spatters. Bring to a boil.
- Add the chayote and simmer gently for 10 minutes.
- Shape the pork paste into small balls and drop them into the pot, as many as you like. Simmer gently for 5 more minutes.
- Season to taste with sugar, fish sauce, sea salt and MSG.
- Garnish with cilantro or green onions and a pinch of ground black pepper before serving.
Summarized from Vicky Pham's video. Watch it for the details.
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