Thursday, November 1, 2012

Delicata Squash Soup with Pork and Shrimp mini Meatball Vietnamese Style-Canh Bi Delicata voi Tom Thit Bam Vo Vien


Make 4 servings
2 lb Delicata Squash, unpeeledor peeled, seeded, cubed (1-in)
Meatball
   1/4 lb  fresh or frozen shrimp, shelled, deveined, smashed into paste with a knife or meat mallet
   1/4 lb ground pork
   1 small garlic clove, finely chopped
   1 shallot, finely chopped
   1/2 tsp sugar
   1/4 tsp salt
   1/2 tsp fish sauce
   1/8 tsp ground black pepper
4 cups water
2 Tbs fish sauce
1/4 tsp sugar
1/4 tsp ground black pepper
2 green onion, thinly sliced
A few cilantro sprigs, coarsely chopped
1/8 ground black pepper
4 cups cooked rice to serve

  1. Mix shrimp and pork with all ingredients of meatball together, put in the freezer for 15 minutes.  Grind them again in a food processor until binding together.  Wet hands with water, form mini balls (1 tsp)
  2. Bring water to a boil in a medium sauce pan over medium high heat.  Add squash, and meatball, bring back to boil, add 2 Tbs fish sauce, 1/4 tsp sugar.  Turn the heat down to medium low or low to gentle simmer.  Cover cook for 10-15 minutes until the squash is tender.  Stir in green onion , cilantro.  
  3. Pour into a large serving bowl, sprinkle with black pepper .  Serve with cooked rice.
Note
   Use your favorite meatballs and chicken or vegetable stock for this soup and having a fantastic soup for the day.

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