Hauptgericht
Canh Bí Đỏ - Vietnamese Kabocha Soup
1 Std.Für 4Nutri-Score B€€
B
1 Std.
1 Std.Canh Bí Đỏ - Vietnamese Kabocha Soup
rezept von
Quoc Nguyen | Chef Q
@chefqstr
1 Rezept
2 Importe
0 Mal gekocht
was Sie brauchen
Zutaten
kabocha squash (gutted, skin left on, cut into big chunks)Obst & Gemüse800 g
pork ribs (blanched with salt, vinegar and ginger)Fleisch500 g
peanuts (boiled separately until soft)Nüsse & Samen100 g
shallot (large, peeled)Obst & Gemüse1 Stück
ginger (sliced)Obst & Gemüse15 g
chicken bouillonVorräte15 ml- mushroom bouillonVorräte15 ml
sea saltGewürze10 ml- fish sauceVorräte15 ml
waterGetränke2 Liter- Vietnamese cilantro (fresh, for garnish)Obst & Gemüse10 g
- green onion (chopped)Obst & Gemüse2 Stücke
black pepper (ground)Gewürze2 g
pro Portion
Nährwerte
290kcal
- Kohlenhydrate
- 19 g
- Eiweiß
- 16 g
- Fett
- 17 g
was Sie verwenden
Utensilien
Kochtopf
Stielkasserolle
Schaumlöffel
Schritt für Schritt
Zubereitung
- Schritt 1
Boil the peanuts
- Boil the peanuts separately in water until soft.
- Drain and set aside; the cooking water turns dark.
- Schritt 2
Prepare the kabocha
- Gut the squash, leaving the skin on for fiber and color.
- Cut into big chunks so it does not disintegrate while cooking.
- Schritt 3
Blanch the pork ribs
- Blanch the ribs in hot water with salt, vinegar and ginger.
- Drain and set aside.
- Schritt 4
Start the broth
- Drop the blanched pork ribs into boiling water.
- Add the shallot, ginger, chicken bouillon, mushroom bouillon and sea salt.
- Skim off any foam that rises to the top.
- Schritt 5
Simmer the soup
- Simmer on medium heat.
- Add the pre-cooked peanuts and the kabocha chunks.
- Cook until the squash is firm but soft, so a chopstick can penetrate it.
- Schritt 6
Season and finish
- Add a little fish sauce.
- Garnish with Vietnamese cilantro, green onions, black pepper and fried shallots.
- Serve with rice.