This is one of those quick soups for a busy night. The inspiration for this soup comes from the Vietnamese winter melon soup (canh bi dao). The winter melon looks like a very large, light green and thick skinned squash with a soft white center. It is found in most Asian markets.
I’ve used zucchini instead and find that it is quite similar in taste – and a lot easier to find at your local grocery store. Typically, the winter melon soup is made with pork or dried shrimp. I’ve chosen to use pork in this recipe, either pork butt or boneless or country style pork ribs.
- 6 cups of water
- 1 lb of sliced pork
- 2 lbs of zucchini, sliced into 1/3 inch thick rings
- 1/2 cup chopped onion
- 1 tbsp salt
- 5 tbsp fish sauce
- black pepper to taste
- 1 sprig of chopped green onion for garnish
1. Add salt to water in a medium size pan, bring to boil
2. Place sliced pork, chopped onions into boiling water, heat over medium heat for 10 minutes
3. Once pork stock comes to a boil, skim off the top
4. Add to pork stock, sliced zucchini, fish sauce and black pepper
5. Gently stir the soup and bring to boil
6. Soup is done when zucchini is slightly translucent in the center