We continue with vegetarian week! This dish follows the line of traditional home-style Vietnamese dish. I often put Vietnamese food in two categories: ones to serve at home, and ones that are for special occasions. I put food often found in Vietnamese restaurants as “special occasion” food – food not often served daily at home. With our family, we try to have our daily dinner balance: 2 easy to eat, usually meat dishes and one vegetable dish, which is usually a soup. So here is one to add to the vegetable soup list.
Squash Peanut Soup – Canh Dau Phong
- 1 bunch of thin, clear vermicelli noodles
- 1 Tbsp of leeks – diced
- 1 1/4 Cup of white mushrooms – sliced thinly
- ~3 cups of smooth peanut butter
- 3 lbs of sliced squash – you may used any type of squash you like…this time I used muop or loofa squash. This squash is somewhat bitter, so I suggest bi bau or Vietnamese melon
- Soy Sauce/salt/sugar
- Chopped peanuts (optional) – for garnishing
1. Place the 1 bunch of noodles in a bowl of water. Let sit and set aside.
2. In a large pot, sauté leeks in olive oil on medium heat. Cook until golden brown
3. Add in the mushrooms and some salt to taste. Cook mushrooms throughly.
4. Add water to pot, filling it only ~3/4 in deep (this is because the squash will release a lot of water). Bring to boil.
5. Slowly add in your peanut butter to the boiling water. Allow to throughly dissolve. Taste! If you like more peanut butter, add more. Add soy sauce if bland.
7. Keeping it to a boil, add your squash and allow to cook. You should see the pot slowly filling with the water released from the squash.
8. Cook the squash until soft. If you see that the water does not cover everything or if you like more water, add more. Taste and add more peanut butter or soy sauce to balance it out.
9. Add the vermicelli noodles. Allow soup to simmer for a few minutes. Serve and garnish with the chopped peanuts!