You can slice it pretty thinly. Once it's cooked, it's just a translucent vegetable that soaks up all the flavors around it while disintegrating in your mouth. The onions, garlic, and pork give the broth all the flavor that's needed, with a little bit more seasoning to keep it from being bland.
This is my favorite thing to do. I love to capture the beauty of food. I went home to Nashville to see my parents, and my mom was cutting up fresh herbs. My sister - in - law Carla came in and said, "Don't you just love the smell of fresh herbs?" I told her that I was just thinking the same thing! Fresh herbs can penetrate your thoughts and give you a moment to enjoy, be happy. Especially fresh cut green onions and cilantro. Having those ingredients for this soup is essential.
- 2 medium - sized opo squash, peeled, cut in half lengthwise, then sliced thinly
- 1 bunch green onions, diced
- 2 cloves garlic, minced
- handful of cilantro
- 1 lb. ground pork
- 8 oz. shrimp, peeled, deveined
- 6 cups water
- fish sauce, to taste
- 1 tbsp canola oil
- Heat a light film of oil in a medium stockpot until hot, about 5 minutes.
- Add the diced green onions. Add garlic.
- Stir fry until fragrant, then add the pork. Don't burn the garlic!
- Brown the pork, then add the water. Bring up to a boil.
- Cover, reduce heat, and cook the pork 15 minutes. Bring back up to a boil, then add the sliced squash.
- Once the water is back up to a boil, reduce heat, and cover for about 15 more minutes.
- Add the shrimp and cook, uncovered, until the shrimp are done, about 3 minutes. Garnish with additional chopped green onions and cilantro. Season with fish sauce to taste.
Scoop up a big spoonful of the squash with some ground pork, shrimp, and fresh herbs. Add salt and pepper if needed. And yum, what a simple dish! Even great in the summer time.