Vietnamese Kabocha Squash Soup Recipes

VIETNAMESE KABOCHA SQUASH SOUP (CANH Bí Đỏ THịT BằM)

Steps:

• Divide the squash along the grooves.Note: The vegetable is naturally hard, so use a large cleaver or knife.
• Use a smaller knife to peel away the skin.
• Run the same small knife along the part where the soft and firm parts meet to remove the seeds.
• Cut the vegetable into chunks, roughly 10cm (4") thick or to preference.
• Bring the water to a boil and add the vegetables in to cook.
• Meanwhile, use a mortar and pestle to pound the spring onion heads until they're split. Alternatively, use a large cleaver to slap at it.
• Add oil to a small saucepan on medium heat and cook the spring onion heads for 30 seconds or until fragrant.
• Turn the heat to high and add the pork mince in to cook for 5 minutes or until cooked.
• Pour the mince into the soup and season. Let it come to a boil and simmer for another 20 minutes or until the vegetable has softened.
• Serve hot as is!

VIETNAMESE KABOCHA SQUASH SOUP WITH CRUNCHY PORK AND HERB TOPPING

Steps:

• Heat oil in a large heavy-bottom pot over medium heat. Add onion and garlic and cook, stirring occasionally, until golden brown, 8 to 10 minutes. Season with salt and pepper. Add fennel and coriander seeds and toast until fragrant, 1 minute. Add squash and chicken broth, bring to a boil, then lower heat to medium-low and simmer until the vegetables are very tender, 18 to 20 minutes.
• Meanwhile, combine pork rinds and cilantro in a food processor, such as the Braun MultiQuick 7 Immersion Hand Blender with the chopper attachment. Pulse until finely chopped. Set aside.
• With a hand blender such as the Braun MultiQuick 7 Immersion Hand Blender, blend the soup until smooth. Stir in the lime juice and fish sauce and season with more salt and pepper.
• Serve the soup topped with sliced jalapeño, sprinkle with pork rind mixture and more cilantro.

CANH BAU TOM - VIETNAMESE OPO SQUASH SOUP

Steps:

• Pour the stock into a large stock pan.
• Add the Opo Squash and cook over medium-high heat until the squash becomes soft and translucent.
• The squash may not become translucent if it's cut too thick. Just look for it to soften up.
• While the squash cooks put the shrimp, green onions, and cilantro into a mixing bowl.
• Mix and sort of blend the flavors together with a fork.
• Do not turn this into a mushy paste. The idea is to combine the flavors together.
• Season the shrimp mixture with the pepper, half of the fish sauce, sugar, and sesame oil. Mix well.
• Once the squash is translucent, Turn the heat to high and Bring to a boil.
• Add the sliced onions.
• Add the shrimp mixture to the soup in spoonfuls, this sort of makes dumplings.
• Cover and cook until the shrimp "dumplings" are cooked.
• After the dumplings cook, remove from heat and add the rest of the fish sauce.
• Stir to mix in the flavors.
• Garnish with the additional cilantro and green onions.
• Let the soup stand for 15 minutes before serving.
• Serve over rice and/or Kho recipes (stews).
• To simplify the recipe:.
• Skip mixing the shrimp all together with the seasonings. Dice the shrimp up and mix all the seasonings in the soup at the same time as the dumplings.

KABOCHA SQUASH AND SHRIMP SOUP

Steps:

• Heat olive oil in a skillet over medium heat; cook and stir green onions until fragrant, about 1 minute. Add kabocha squash, shrimp, sugar, and salt; cook and stir until squash is lightly browned but still tender, 3 to 4 minutes. Remove skillet from heat.
• Bring chicken broth to a boil in a pot; add squash and shrimp. Pour in enough water to cover squash by 1/2 inch. Simmer until squash is tender, 10 to 15 minutes.

ROASTED KABOCHA SQUASH SOUP

Steps:

• Preheat oven to 400 degrees with rack on the top third. Cut squash in half, scoop out seeds, then cut into 2-inch wedges. Combine squash, onion, and garlic on a rimmed baking sheet. Drizzle generously with oil and season with salt; toss to coat, then spread in a single layer. Roast until squash is tender when pierced with the tip of a sharp knife, about 30 minutes, rotating pan and flipping vegetables halfway through (remove garlic and reserve if browning too quickly). Let cool slightly; when cool enough to handle, remove skins from squash and discard.
• Heat 2 tablespoons oil in a large saucepan over medium-high. Add chile strips and spices; toast, stirring occasionally, until fragrant and chile has softened slightly (1-2 minutes). Add roasted vegetables and broth. Bring to a boil, then reduce heat to low and simmer, stirring occasionally, for 30 minutes.
• Meanwhile, prepare garnishes: Using tongs, roast corn over an open flame on medium-high, or under the broiler, turning occasionally, until kernels are tender and charred in spots, about 6 minutes. Transfer to a cutting board. When cool enough to handle, cut corn kernels off of cob. Heat pepitas in a small skillet over medium-high, stirring, until toasted and popping (about 4 minutes). Set aside. To make crema, mix sour cream and 2 tablespoons water.
• In batches, puree soup in a blender. Season with salt. Strain for smoother texture, if desired. Return blended soup to the pot and reheat gently on the stove. Divide into bowls and serve with blackened corn kernels, toasted pepitas, crema, and lime wedges.