Vietnamese Kabocha Squash Soup (Canh Bí Đỏ Thịt Bằm)

Ingredients

• 1 kg / 2.2 lb kabocha squash
• 150 g / 0.33 lb pork mince
• 2 sprig spring onion heads ((the white part))
• 2 L water
• 1 tsp salt ((or to taste))
• 1 3/4 tbsp sugar ((or to taste))
• 1 tbsp chicken bouillon powder
• 1 tbsp oil

Instructions

1. 1

   Divide the squash along the grooves.Note: The vegetable is naturally hard, so use a large cleaver or knife.

2. 2

   Use a smaller knife to peel away the skin.

3. 3

   Run the same small knife along the part where the soft and firm parts meet to remove the seeds.

4. 4

   Cut the vegetable into chunks, roughly 10cm (4") thick or to preference.

5. 5

   Bring the water to a boil and add the vegetables in to cook.

6. 6

   Meanwhile, use a mortar and pestle to pound the spring onion heads until they're split. Alternatively, use a large cleaver to slap at it.

7. 7

   Add oil to a small saucepan on medium heat and cook the spring onion heads for 30 seconds or until fragrant.

8. 8

   Turn the heat to high and add the pork mince in to cook for 5 minutes or until cooked.

9. 9

   Pour the mince into the soup and season. Let it come to a boil and simmer for another 20 minutes or until the vegetable has softened.

10. 10

    Serve hot as is!