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Canh Bí Đỏ - Vietnamese Kabocha Soup
1 uVoor 4Nutri-Score B€€
B
1 u
1 uCanh Bí Đỏ - Vietnamese Kabocha Soup
recept van
Quoc Nguyen | Chef Q
@chefqstr
1 recept
2 imports
0 keer gekookt
wat je nodig hebt
Ingrediënten
kabocha squash (gutted, skin left on, cut into big chunks)Groente en fruit800 g
pork ribs (blanched with salt, vinegar and ginger)Vlees500 g
peanuts (boiled separately until soft)Noten en zaden100 g
shallot (large, peeled)Groente en fruit1 stuk
ginger (sliced)Groente en fruit15 g
chicken bouillonVoorraadkast15 ml- mushroom bouillonVoorraadkast15 ml
sea saltKruiden en specerijen10 ml- fish sauceVoorraadkast15 ml
waterDranken2 liter- Vietnamese cilantro (fresh, for garnish)Groente en fruit10 g
- green onion (chopped)Groente en fruit2 stukken
black pepper (ground)Kruiden en specerijen2 g
per portie
Voedingswaarden
290kcal
- Koolhydraten
- 19 g
- Eiwitten
- 16 g
- Vetten
- 17 g
wat je gebruikt
Keukengerei
Soeppan
Steelpan
Schuimspaan
stap voor stap
Bereiding
- Stap 1
Boil the peanuts
- Boil the peanuts separately in water until soft.
- Drain and set aside; the cooking water turns dark.
- Stap 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.
- Stap 3
Blanch the pork ribs
- Blanch the ribs in hot water with salt, vinegar and ginger.
- Drain and set aside.
- Stap 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.
- Stap 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.
- Stap 6
Season and finish
- Add a little fish sauce.
- Garnish with Vietnamese cilantro, green onions, black pepper and fried shallots.
- Serve with rice.