Watch how to make it here
To understand Vietnam’s culture and people, you have to look at their soup. Soup is a staple in Vietnamese cuisine that is enjoyed throughout one’s meal and in a way, cleanses the palate between bites of all the other entrees. This soup is delicious and quick to make!
A few notes:
- Vietnamese soups have a light broth. It is usually not blended up and you can taste/bite into the vegetables.
- Chayote and kabocha can be found in most grocery stores. To be sure, head to your nearest Asian grocery store and you can find it there.
- Vegan fish sauce is also found in Asian grocery stores. If it’s not available in your area, feel free to use a bit more fish sauce.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Vietnamese-inspired Kabocha Soup
- 1/2 small kabocha, peeled and cubed
- 1 chayote, peeled and cubed
- 1 leek, slice white ends only
- 4 cloves garlic, roughly chopped
- 5 shitake mushroom, quartered
- 1 tbsp vegan fish sauce
- 1 tbsp sugar
- 1 tsp black pepper
- 1 tbsp mushroom seasoning
- 1 tbsp soy sauce
- 5 cups water
- 1 tbsp oil
- 1 green onion, roughly chopped
- 1/4 cup roasted cashews
- Step 1 Prep kabocha, chayote, leek, garlic, and shitake mushrooms.
- Step 2 In a wok or large pot, heat up 1 tbsp of oil. Saute the leeks and garlic for a few minutes until lightly golden. Add mushrooms and cook for a few minutes, stirring occasionally. Add the kabocha and chayote. Season with vegan fish sauce, sugar, black pepper, mushroom seasoning, and soy sauce. Cook for 4-5 minutes, stirring occasionally. Add water, enough to cover all the vegetables. Turn up the heat until it begins to boil. Turn down to low and simmer for 10 minutes.
- Step 3 Garnish with green onions and roasted cashews. Enjoy with rice and serve immediately!