Cambodian Squash soup with Clear Rice Noodle

Directions

• In a large soup pot boil 5 to 6 cup of water, when the water is boiling add bone, the last of the garlic paste and cook until the bone is almost done and the meat is soft
• Now add the stuff squash to it and cook until the squash is soft and the pork filling is cooked
• Add fish sauce, soy sauce, and the rest of the ingredients (that left to the soup) the soup look thin, but when the clear noodle cook and cool down it will be thicker from the noodle, you need to adjust the water and flavor.
• Turn the heat off and garnish with green onion
• Note you can do the same with bitter melon (sgow Mareash)
• For the filling
• In a mortar pestle pound garlic to paste take 1 teaspoon out keep the rest in the mortar
• Add 1 tablespoon of dried shrimp keeps 1 tablespoon for later
• Now add meat to the mortar gently mix the mixture together
• Then add half of the clear noodle (save 1/2) makes sure you chop it too
• Put 1 tablespoon of preserved cabbage to it (save ½)
• Add 1 teaspoon of knorr chicken powder to it, mix them well in a mortar don’t pound it at this point just mix with the spoon
• Add ½ tablespoon of soy sauce for color
• And dash of pepper
• Now you have the filling for the squash.
• Spoon the filling and stuff inside the squash one by one until finish set aside