Empty My Fridge
Vietnamese Kabocha Squash/Pumpkin Soup with Minced Shrimp (Canh Bí Đỏ Nấu Tôm Băm)
Ingredients
- Shrimp10
- Scallion3
- Garlic4 cloves
- Salt1 ½ tsp
- Sugar1 ½ tsp
- Chicken stock · powder1 ½ tsp
- Black pepper · ground¼ tsp
- Vegetable oil2 tbsp
- Kabocha squash cut into 1-inch cubes1 ½ lb
- Quarts water or unsalted vegetable/bone stock1 ½
- Fish sauce1 tsp
Instructions
- In a bowl, mix the minced shrimp with the white parts of the green onions, half the garlic, ½ tsp salt, ½ tsp sugar, ½ tsp bouillon or mushroom powder and ¼ tsp black pepper. Marinate for at least 15 minutes.
- Heat 2 tbsp oil in a pot over medium-high heat. Add the remaining garlic and fry until fragrant, a few seconds.
- Slowly add 1½ quarts water or unsalted stock, watching for hot oil splatters. Bring to a boil.
- Add the 1½ lb kabocha cubes and simmer gently for 10 minutes.
- Shape the shrimp mixture into small balls and drop them into the pot. Simmer 5 more minutes, until the squash is tender when pierced with a chopstick.
- Season to taste with 1 tsp salt, 1 tsp sugar, 1 tsp bouillon or mushroom powder and 1 tsp fish sauce.
- Garnish with the green parts of the green onions and a sprinkle of black pepper.
Summarized from Vicky Pham's video. Watch it for the details.
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