Prepare the opo squash and aromatics

• Peel the opo squash, remove the soft middle part and cut it into thick matchsticks.
• Mince the garlic and shallot, then slice the green onions, keeping the whites and greens separate.

Make the pork meatball mixture

• In a bowl, combine the ground pork with the green onion whites, half of the garlic and shallot, salt, fish sauce and black pepper.
• Mix until slightly sticky so the meatballs hold together without eggs or bread crumbs, then set aside.

Sauté the aromatics

• Heat the oil in a pot over medium-high heat.
• Add the remaining garlic, shallot and green onion whites and cook until fragrant.

Add the water and bring to a boil

• Carefully pour the water into the pot and bring it to a boil.

Shape and cook the meatballs

• Shape the pork mixture into small meatballs and drop them directly into the boiling broth.
• Cook until the meatballs are done, skimming off any foam that rises to the top to keep the broth clear.

Add the opo squash

• Add the opo squash and simmer just until tender, taking care not to overcook it.

Season the broth

• Season with the remaining salt, fish sauce and black pepper, adjusting to taste.

Finish and serve

• Turn off the heat and finish with the green onion tops, cilantro and a little extra black pepper.
• Serve hot with rice and a savory Vietnamese dish.