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.
