Cambodian Squash soup with Clear Rice Noodle

Cambodian Squash Soup with Clear Rice Noodle is a delightful and straightforward dish to prepare at home. The main ingredients include Asian squash (Tralarch), dried shrimps, preserved cabbage, sparerib bone for flavoring the broth, ground pork, bean thread noodles, green onions, knorr Chicken powder, garlic, black pepper, soy sauce, and fish sauce. The dish offers a satisfying and flavorful meal option with a touch of spiciness.

To start, a large soup pot is used to boil water. Sparerib bone is added along with garlic paste and cooked until the bone is almost done and the meat becomes tender. Next, the sliced squash is incorporated and cooked until both the squash and pork filling are thoroughly cooked. Fish sauce, soy sauce, and the remaining ingredients are added to the soup, resulting in a slightly thin consistency. However, as the clear noodles cook and cool down, the soup naturally thickens, so the water level and flavor should be adjusted accordingly.

The soup is garnished with chopped green onions for an added burst of freshness. It’s worth noting that this recipe can also be adapted for bitter melon (sgow Mareash) if desired. The filling for the squash is prepared by pounding garlic and dried shrimp into a paste in a mortar and pestle. The mixture is then combined with ground meat, chopped clear noodles, preserved cabbage, knorr chicken powder, soy sauce, and a dash of pepper.

The filling is carefully spooned and stuffed into each squash piece before serving. This delightful dish can be enjoyed with a side of rice for a complete and satisfying meal. The recipe encourages readers to savor and enjoy this Cambodian Squash Soup with Clear Rice Noodle in the comfort of their own homes.

Ingredients

Directions to make Cambodian Squash soup with Clear Rice Noodle

1. 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
2. Now add the stuff squash to it and cook until the squash is soft and the pork filling is cooked
3. 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.
4. Turn the heat off and garnish with green onion
5. Note you can do the same with bitter melon (sgow Mareash)

For the filling

1. In a mortar pestle pound garlic to paste take 1 teaspoon out keep the rest in the mortar
2. Add 1 tablespoon of dried shrimp keeps 1 tablespoon for later
3. Now add meat to the mortar gently mix the mixture together
4. Then add half of the clear noodle (save 1/2) makes sure you chop it too
5. Put 1 tablespoon of preserved cabbage to it (save ½)
6. 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
7. Add ½ tablespoon of soy sauce for color
8. And dash of pepper
9. Now you have the filling for the squash.
10. Spoon the filling and stuff inside the squash one by one until finish set aside

Serve hot with rice

Please Enjoy

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