Plat
Canh Bí Đỏ - Vietnamese Kabocha Soup
1 hPour 4Nutri-Score B€€
B
1 h
1 hCanh Bí Đỏ - Vietnamese Kabocha Soup
recette de
Quoc Nguyen | Chef Q
@chefqstr
1 recette
2 imports
0 fois cuisinée
ce qu’il vous faut
Ingrédients
kabocha squash (gutted, skin left on, cut into big chunks)Fruits et légumes800 g
pork ribs (blanched with salt, vinegar and ginger)Viandes500 g
peanuts (boiled separately until soft)Fruits à coque et graines100 g
shallot (large, peeled)Fruits et légumes1 morceau
ginger (sliced)Fruits et légumes15 g
chicken bouillonÉpicerie15 ml- mushroom bouillonÉpicerie15 ml
sea saltÉpices10 ml- fish sauceÉpicerie15 ml
waterBoissons2 litres- Vietnamese cilantro (fresh, for garnish)Fruits et légumes10 g
- green onion (chopped)Fruits et légumes2 morceaux
black pepper (ground)Épices2 g
par portion
Nutrition
290kcal
- Glucides
- 19 g
- Protéines
- 16 g
- Lipides
- 17 g
ce que vous utiliserez
Ustensiles
Marmite
Casserole
Écumoire
pas à pas
Préparation
- Étape 1
Boil the peanuts
- Boil the peanuts separately in water until soft.
- Drain and set aside; the cooking water turns dark.
- Étape 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.
- Étape 3
Blanch the pork ribs
- Blanch the ribs in hot water with salt, vinegar and ginger.
- Drain and set aside.
- Étape 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.
- Étape 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.
- Étape 6
Season and finish
- Add a little fish sauce.
- Garnish with Vietnamese cilantro, green onions, black pepper and fried shallots.
- Serve with rice.