Vietnamese pumpkin and pork soup by Khanh Ong

Author: Khanh Ong
18 ingredients
Today I’m sharing one of the most Viet home dishes ever. It’s such an at-home dish that when I tried to make it on Masterchef, the judges had no idea what I was on about so I freaked and didn’t make it.

For dinner at home, we have some soup or broth that helps to wet rice and dilute the intense salty, punchy flavours of other dishes. i.e. a clay pot caramel, grilled meat or salted, dried fish.

This pumpkin and pork dish is easy. We usually make it and work on the other dishes while this is popping away. Now, if you’re not into slurping on a bone, don’t. Just up the pork mince mix and use the bones only as a flavouring. (Those bones dipped in a chilli soy sauce is “eat alone messily with your favourite show on" good.)
300g fatty pork mince
300g chopped prawn meat
½ tsp sugar
½ tsp fresh pepper
1.5 tsp fish sauce
½ tsp sesame oil
2 spring onion greens finely chopped
Pinch of salt
1kg soup pork bones cut small
1kg pumpkin, kent, butternut. cut into 4cm pieces
1 onion peeled, kept whole
1 tbsp chicken bouillon powder or 2 chicken stock cubes
1 tsp sugar
1 - 1.5 tbsp fish sauce
Black pepper
Finely chopped spring onion greens and coriander
Fresh sliced chilli
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