Vietnamese Opo Squash & Pork Meatball Soup (Canh Bầu Thịt Viên)

By Vicky Pham · 40 min

Ingredients

Instructions

1. In a medium bowl, mix the ground pork with the white parts of the green onions, half the shallot and half the garlic, 1 teaspoon salt, 1 teaspoon chicken bouillon powder, 1 teaspoon fish sauce, 1 teaspoon sugar and 1/4 teaspoon black pepper. Set aside.
2. Heat the oil in a medium stockpot. Add the remaining garlic and shallot and sauté about 20 seconds until fragrant.
3. Add 1 1/2 quarts water and bring to a boil, about 8 minutes.
4. Shape the seasoned pork into small balls and drop them into the pot. Cook about 5 minutes.
5. Simmer about 5 minutes, or until tender.
6. Season the soup with the remaining 1 teaspoon salt, 1 teaspoon chicken bouillon powder, 1 teaspoon fish sauce, 1 teaspoon sugar and 1/4 teaspoon black pepper.
7. Just before serving, top with the reserved green onion greens and extra black pepper if you like.

Summarized from Vicky Pham's video. Watch it for the details.

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