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Canh Bí Đỏ - Vietnamese Kabocha Soup
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Canh Bí Đỏ - Vietnamese Kabocha Soup

1 godz.Porcje: 4Nutri-Score B€€
od @chefqstr2 importyugotowano 0 razy
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Składniki

4 osoby
  • kabocha squash (gutted, skin left on, cut into big chunks)Warzywa i owoce800 g
  • pork ribs (blanched with salt, vinegar and ginger)Mięso500 g
  • peanuts (boiled separately until soft)Orzechy i nasiona100 g
  • shallot (large, peeled)Warzywa i owoce1 kawałek
  • ginger (sliced)Warzywa i owoce15 g
  • chicken bouillonSpiżarnia15 ml
  • mushroom bouillonSpiżarnia15 ml
  • sea saltPrzyprawy10 ml
  • fish sauceSpiżarnia15 ml
  • waterNapoje2 litry
  • Vietnamese cilantro (fresh, for garnish)Warzywa i owoce10 g
  • green onion (chopped)Warzywa i owoce2 kawałki
  • black pepper (ground)Przyprawy2 g

na porcję

Wartości odżywcze

290kcal

Węglowodany
19 g
Białko
16 g
Tłuszcz
17 g
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Przybory

  • Garnek
  • Rondel
  • Łyżka cedzakowa

krok po kroku

Przygotowanie

  1. Boil the peanuts

    • Boil the peanuts separately in water until soft.
    • Drain and set aside; the cooking water turns dark.
    Krok 1

  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.
    Krok 2

  3. Blanch the pork ribs

    • Blanch the ribs in hot water with salt, vinegar and ginger.
    • Drain and set aside.
    Krok 3

  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.
    Krok 4

  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.
    Krok 5

  6. Season and finish

    • Add a little fish sauce.
    • Garnish with Vietnamese cilantro, green onions, black pepper and fried shallots.
    • Serve with rice.
    Krok 6
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