| 1 |
First start the stock. Bring the water to a boil. Add
the bones and boil for 45 minutes. During this 45-minute period,
make the following preparations: |
| 2 |
Cut the squash in half horizontally, separating the
neck from the lower bowl-shaped part. Remove the seeds from the bowl
and peel the entire squash. Cut the neck part into quarters
lengthwise, and then into slices 1/4 inch thick. Dry the inside of
the bowl with a paper towel. |
| 3 |
Combine the pork with the shallots and garlic.
Sprinkle on the black pepper and fish sauce, then fill the squash
bowl with the meat mixture; make small meatballs if there is any
meat remaining. |
| 4 |
After the 45-minute cooking period is over, add to
the stock the meat-filled squash bowl (meat side down) as well as
the sliced squash and meatballs. Cook, covered, for 10 minutes, then
turn the squash bowl meat side up and cook for another 15 minutes,
covered. Uncover and add the fish sauce, salt, and bouillon cube. |
| 5 |
Transfer to a soup tureen and sprinkle with the fresh
coriander and scallion green. Serve with a bowl of Nuoc Cham which
each diner can sprinkle over to taste. |
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