February 28th, 2016


Recipe: Vietnamese Pumpkin

I made this recipe to take to Gene's brithday party at Bob & Pyro's tonight. (If you stick toothpicks in it, it becomes hors d'oeuvre.) I don't make it often, but it's tasty!


A large-ish butternut squash
1.5 tbsp oil
3 cloves' worth of chopped garlic
A heaping tablespoon of grated ginger
6 small or 3 large shallots, chopped
1 tbsp brown sugar
1/2 cup chicken stock
2 tbsp fish sauce
lime juice

Peel the squash and cut it into bite-sized pieces.

Heat the oil in a heavy pan. Add the ginger, garlic, and shallots and cook over medium for 3 minutes, stirring regularly.

Add the squash and sprinkle it with the sugar. Cook for 7 or 8 minutes, turning regularly.

Add the chicken stock and fish sauce and bring to a boil. (Deglaze the pan while you're at it.) Then reduce heat and simmer, turning squash regularly, until all the liquid has evaporated. This could take a while, like 20 minutes.

Sprinkle with lime juice and serve.

NOTES: The recipe calls for a 1.5 lb pumpkin, but eating pumpkins are hard to come by most of the year and are a big pain to peel, so I use a butternut squash instead. Also, I tend to throw the ginger, garlic, and shallot in the food processor rather than chopping it all; it's faster and it makes a nice paste that coats the squash well.