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1 opo squash (about 1 1/4 pounds)
1 tablespoon oil
1 small yellow onion, thinly sliced
1/2 pound boneless skinless chicken thigh or boneless pork shoulder, cut
into 1/4-inch cubes
3/4 teaspoon salt
1 tablespoon fish sauce
6 cups water
1/8 teaspoon white pepper
5-6 sprigs cilantro, coarsely chopped
Trim off both ends of the squash and cut it in half. Quarter each half
lengthwise and remove the spongy seeded core. Cut each quarter into 1/2-inch
cubes. Set aside.
In a 3-4 quart saucepan, heat the oil over medium heat. Add the onion and
cook gently, stirring occasionally, for about 4 minutes, or until fragrant
and soft. Add the chicken or pork and continue cooking for about 2 minutes,
or until the meat begins to color. Add the salt and fish sauce and cook for
1 minute to develop the flavors. Add the water, raise the heat to high, and
bring to a boil. Skim and discard any scum that floats to the top. Add the
squash cubes and return to a boil. Lower the heat to a simmer and cook for
about 15 minutes, or until the squash is tender and no longer floats on the
surface. (The simmering time depends on the maturity of the squash; old
squash with thick skin will take longer.) If you are not serving the soup
right away, turn off the heat and cover.
Just before serving, return the soup to a simmer and add the white pepper.
Taste and add extra salt or fish sauce if necessary. Ladle into serving
bowls and garnish with cilantro. Serve immediately.
1 tablespoon oil
1 small yellow onion, thinly sliced
1/2 pound boneless skinless chicken thigh or boneless pork shoulder, cut
into 1/4-inch cubes
3/4 teaspoon salt
1 tablespoon fish sauce
6 cups water
1/8 teaspoon white pepper
5-6 sprigs cilantro, coarsely chopped
Trim off both ends of the squash and cut it in half. Quarter each half
lengthwise and remove the spongy seeded core. Cut each quarter into 1/2-inch
cubes. Set aside.
In a 3-4 quart saucepan, heat the oil over medium heat. Add the onion and
cook gently, stirring occasionally, for about 4 minutes, or until fragrant
and soft. Add the chicken or pork and continue cooking for about 2 minutes,
or until the meat begins to color. Add the salt and fish sauce and cook for
1 minute to develop the flavors. Add the water, raise the heat to high, and
bring to a boil. Skim and discard any scum that floats to the top. Add the
squash cubes and return to a boil. Lower the heat to a simmer and cook for
about 15 minutes, or until the squash is tender and no longer floats on the
surface. (The simmering time depends on the maturity of the squash; old
squash with thick skin will take longer.) If you are not serving the soup
right away, turn off the heat and cover.
Just before serving, return the soup to a simmer and add the white pepper.
Taste and add extra salt or fish sauce if necessary. Ladle into serving
bowls and garnish with cilantro. Serve immediately.
