Thursday, October 16, 2014

Canh Bi Do Nau Tom (Vietnamese Kabocha Squash Soup with Shrimp Balls)

Canh Bi Do Nau Tom (Vietnamese Kabocha Squash Soup with Shrimp Balls)

1/2 Kabocha Squash
1/2 cup chopped Rice Paddy Herb
7 Shrimp
1/2 tsp. minced Garlic
Pinch of Sugar and Kosher Salt
1 chopped Green Onion
1/8 tsp. White Pepper
1 tsp. minced Garlic
1 Tbsp. Oil
1/3 tsp. Kosher Salt
1 tsp. Sugar
1/2 tsp. Kosher Salt
1 tsp. Sugar
1/8 tsp. Mushroom Seasoning
4 cups Water

Peel 1/2 Kabocha Squash, rinse and then cut into chucks.  Put in a bowl and set aside.
Chop some Rice Paddy Herb.
Mince some Garlic.
Peel and devien 7 Shrimp. Then mince and add 1/2 tsp. minced Garlic. Add 1 chopped Green Onion. Add a pinch of Sugar and Kosher Salt.
Mince and mix together. Add 1/8 tsp. Mushroom Seasoning. Mix well, cover with plastic wrap and set aside for 15 minutes.
After 15 minutes, roll it into small balls and set aside.
In a pot add 1 Tbsp. Oil. Add 1 tsp. minced Garlic. Saute for a few seconds. Add in the Kabocha Squash.
Add 1/3 tsp. Kosher Salt.  Add 1 tsp. Sugar. Stir for a few minutes. Add 4 cups Water.
Bring to a simmer.  Add in the Shrimp. Add 1/8 tsp. Mushroom seasoning. Add 1/2 tsp. Kosher Salt. Add 1 tsp. Sugar.
Continue to let it simmer until the Squash are soften. Add in the Rice Paddy Herb and remove from heat.
Pour into a bowl and serve.

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