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Canh Bí Đỏ - Vietnamese Kabocha Soup
1 hPara 4Nutri-Score B€€
B
1 h
1 hCanh Bí Đỏ - Vietnamese Kabocha Soup
receta de
Quoc Nguyen | Chef Q
@chefqstr
1 receta
2 importaciones
0 veces cocinadas
lo que necesita
Ingredientes
kabocha squash (gutted, skin left on, cut into big chunks)Frutas y verduras800 g
pork ribs (blanched with salt, vinegar and ginger)Carne500 g
peanuts (boiled separately until soft)Frutos secos y semillas100 g
shallot (large, peeled)Frutas y verduras1 pieza
ginger (sliced)Frutas y verduras15 g
chicken bouillonDespensa15 ml- mushroom bouillonDespensa15 ml
sea saltEspecias10 ml- fish sauceDespensa15 ml
waterBebidas2 litros- Vietnamese cilantro (fresh, for garnish)Frutas y verduras10 g
- green onion (chopped)Frutas y verduras2 piezas
black pepper (ground)Especias2 g
por ración
Nutrición
290kcal
- Carbohidratos
- 19 g
- Proteínas
- 16 g
- Grasas
- 17 g
lo que usará
Utensilios
Olla
Cazo
Espumadera
paso a paso
Preparación
- Paso 1
Boil the peanuts
- Boil the peanuts separately in water until soft.
- Drain and set aside; the cooking water turns dark.
- Paso 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.
- Paso 3
Blanch the pork ribs
- Blanch the ribs in hot water with salt, vinegar and ginger.
- Drain and set aside.
- Paso 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.
- Paso 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.
- Paso 6
Season and finish
- Add a little fish sauce.
- Garnish with Vietnamese cilantro, green onions, black pepper and fried shallots.
- Serve with rice.