Chicken and Luffah Squash Soup

Name: Chicken and Luffah Squash Soup (Canh Mướp Nấu Gà)
Yield: Serves 4-6 as part of a Shared Meal
Cuisine: Vietnam
Ingredients: 1 small handful coriander (cilantro) leaves; 2 spring onions (scallions), thinly sliced; 2 spring onions (scallions), thinly sliced; 500 g (1 lb 2 oz) luffah squash (ridged gourd), peeled, halved and sliced into 2 × 4 cm (¾ × ½ inch) pieces; 100 g (3½ oz) button mushrooms, halved; 2 garlic cloves, finely chopped; 500 g (1 lb 2 oz) luffah squash (ridged gourd), peeled, halved and sliced into 2 × 4 cm (¾ × ½ inch) pieces; 300 g (10½ oz) boneless, skinless chicken thighs, sliced into 2 × 4 cm (¾ × ½ inch) pieces; 2 tablespoons vegetable oil; 2 tablespoons fish sauce

Canh Mướp Nấu Gà

Preparation info

Serves
4-6
as part of a Shared Meal

Difficulty
Easy

Appears in

The Songs of Sapa

By Luke Nguyen

Published 2009

About

LUFFAH SQUASH IS ALSO KNOWN AS RIDGED GOURD, AND IS DISTINGUISHED BY TEN RIDGES THAT RUN FROM TOP TO BOTTOM – IF THE RIDGES LOOK WILTED, IT IS NOT FRESH. WHEN COOKED, THE SQUASH ACTS AS A SPONGE AND ABSORBS ALL THE FLAVOURS AND JUICES IT IS COOKED IN.

Ingredients

2 tablespoons fish sauce
300 g (10½ oz) boneless, skinless chicken thighs

Asia
Vietnam
Quy Nhon
Dinner
Gluten-free
Southeast Asia
Soup

Method

In a bowl, combine the fish sauce and 1 teaspoon each of salt and freshly ground black pepper, and mix well. Add the chicken pieces, stir to coat in the marinade, then set aside to marinate for 15 minutes. Drain well.

Heat a large saucepan over medium heat, add the oil and lightly brown the g