Truyen Ngan - Đồ Chơi Trẻ Em

Soup, also known as canh, is a staple in Vietnamese trang chủ cooking. Rather than being served on its own, soup is treated as a side dish khổng lồ steamed rice & a protein entrée. It is meant to lớn be light và enjoyed throughout the meal as a palate cleanser between bites.

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A simple winter/fall soup is Vietnamese Kabocha Squash. In this post, I made kabocha squash soup using chicken. For the pork version, click here.

Kabocha squash (Bi Do) is also known as Japanese pumpkin. The addition of Kabocha squash in soups gives it a smooth sweetness. The color of the squash also comes out in the chicken broth, giving it a beautiful orange color.


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A complete Vietnamese family meal: Chicken kabocha squash soup, caramelized ginger chicken, cucumbers và steamed rice.

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Squash soups are perfect for the cold season. Vietnamese kabocha squash soup is one of my favorites as it can be eaten without peeling off the skin. Lots of people will say remove the skin but when you realize how difficult it is to remove, it’s best to just leave it. The cooking will soften the skin, adding more màu sắc and nutrients lớn the soup!


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A light and delicious kabocha squash và chicken soup. Serve it as a side dish in a traditional Vietnamese family meal.
2 tablespoons vegetable oil3 clove garlic1 green onion1½ quarts water1 lb chicken thighs1 lb kabocha squash or pumpkin flesh cut into 1-inch cubes1 teaspoon sea salt2 teaspoons granulated sugarSprinkle ground đen pepper
Prep the ingredients: Peel & finely chop garlic. Slice green onion thinly và separate whites/greens. Slice chicken into 2-inch chunks. Phối aside.Add vegetable oil to lớn the bottom of a heavy-bottom small pot. Heat on medium-low. địa chỉ garlic & whites of green onions. Stir until fragrant (about 5 seconds).Add chicken bones và toss in aromatics for 5 seconds. địa chỉ water & bring the pot to lớn a low simmer and cook for 10 minutes. If using bone-in chicken, địa chỉ an additional 5 minutes. Occasionally skim off the foam with a spoon or fine mesh if needed.Add kabocha or pumpkin cubes. Cook for 5 minutes or until they can be pierced with a knife with a bit of resistance. Bởi vì not overcook.Season stock to lớn taste with salt, sugar, fish sauce, và chicken bouillon powder.Transfer lớn a serving bowl & garnish with remaining green onions & a sprinkle of ground black pepper.