Cambodian Squash soup with Clear Rice Noodle
Dive into Cambodian Flavors: A Comforting Squash & Noodle Soup
Looking for a unique and heartwarming soup to brighten your dinner table? This Cambodian Squash Soup with Clear Rice Noodle is a delightful blend of savory broth, tender squash, and delicate noodles. It’s a dish that embodies the comforting essence of Cambodian cuisine, offering a symphony of flavors that will tantalize your taste buds.
This isn’t your average soup! The star of the show is the Asian Squash (Tralarch), beautifully stuffed with a flavorful ground pork mixture. Simmered in a rich broth made with sparerib bone, this soup gains a depth of flavor that’s truly special. The addition of clear rice noodles provides a light and satisfying texture, while a sprinkle of fresh green onions adds a vibrant finish.
What makes this soup special?
- Unique Squash: Using Asian Squash (Tralarch) offers a subtly sweet and slightly firm texture that holds up beautifully in the broth.
- Flavorful Broth: The sparerib bone infuses the broth with a deep, savory richness.
- Comforting and Nourishing: This soup is packed with flavor and nutrients, making it a perfect meal for a cozy night in.
- A Taste of Cambodia: Experience the authentic flavors of Cambodian cuisine with this traditional recipe.
Tips for Success:
- Squash Selection: If you can’t find Tralarch, butternut squash can be used as a substitute, though the flavor and texture will be slightly different.
- Broth Depth: For an even richer broth, consider using chicken or pork bones in addition to the sparerib bone.
- Noodle Texture: Don’t overcook the noodles! They should be tender but still have a slight chew.
Serving Suggestions:
This soup is delicious on its own as a light meal or appetizer. You can also serve it with a side of steamed rice or a fresh salad for a more complete meal.
Frequently Asked Questions:
- Is this soup spicy? No, this recipe is not inherently spicy. However, you can add a pinch of chili flakes or a dash of chili oil if you prefer a little heat.
- Can I make this soup vegetarian? Yes! Simply omit the pork and use vegetable broth instead of a bone broth. You can add tofu or mushrooms to the filling for added protein.
- Can I make this soup ahead of time? Yes, you can make the broth and filling ahead of time. Store them separately in the refrigerator and assemble the soup just before serving.
- Where can I find Tralarch squash? Tralarch squash can be found in Asian grocery stores. If you can’t find it, butternut squash is a good substitute.
- What does Knorr Chicken powder add to the soup? Knorr Chicken powder is a flavor enhancer commonly used in Southeast Asian cuisine. It adds umami and depth to the broth. You can substitute with chicken bouillon if needed.
Get ready to embark on a culinary journey to Cambodia with this incredibly flavorful and comforting soup!
Cambodian Squash Soup with Clear Rice Noodle
Ingredients
- 1 Asian Squash (Tralarch) cut to 2 inches long
- 2 tablespoon dried shrimps soaked for 10 minutes, washed
- 2 tablespoon preserved Cabbage
- 1 cup sparerib bone cut to small chunk
- 5-6 cups water
- 6 oz ground pork (140 gram)
- 1 cup bean tread noodle soaked in water for 15 minutes
- 2 green onions chopped, for garnish
- 1 tablespoon knorr Chicken powder
- 2 cloves garlic
- 2 tablespoon soy sauce
- 2 tablespoon fish sauce
- 1/2 teaspoon black pepper
Instructions
- Prepare the filling: Combine ground pork, 1 tablespoon of fish sauce, and black pepper. Mix well.
- Stuff the squash: Fill each squash with the pork mixture.
- Make the broth: In a pot, bring 5-6 cups of water to a boil. Add sparerib bone and simmer for 30 minutes to create a flavorful broth.
- Cook the noodles: Add bean tread noodles to the broth and cook until tender.
- Add squash and season: Gently place the stuffed squash into the broth. Simmer for another 10-15 minutes, or until the squash is cooked through. Season with remaining fish sauce and soy sauce to taste.
- Garnish and serve: Garnish with chopped green onions and serve hot.
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