Asian Squash soup with Clear Rice Noodle (Sngow Tralarch Mee Sur)

Asian Squash soup with Clear Rice Noodle (Sngow Tralarch Mee Sur)

1 Asian Squash (Tralarch) cut to 2 inches long and make a hole in the middle for the filling
2 T of dried shrimps soaked for 10 minutes wash
2 T of preserved Cabbage
1 cup of sparerib bone to make broth flavor cut to small chunk
5 to 6 cups of water
6 oz of ground pork
1 small bunch of bean tread noodle (clear rice noodle, soak in water for 15 minutes)
2 green onions chopped for garnish
1 T of knorr Chicken powder
2 cloves of garlic
Black pepper to taste
11/2 T of soy sauce
2 T of fish sauce

For the filling

In a mortar pestle pound garlic to paste take 1 t out keep the rest in the mortar
Add 1 T of dried shrimp keeps 1 T for later
Now add meat to the mortar gently mix the mixture together
Then add half of the clear noodle (save 1/2) makes sure you chop it too
Put 1 T of preserved cabbage to it (save ½)
Add 1 t of knorr chicken powder to it, mix them well in a mortar don’t pound it at this point just mix with the spoon
Add ½ T of soy sauce for color
And dash of pepper
Now you have the filling for the squash.

Spoon the filling and stuff inside the squash one by one until finish set aside

In a large soup pot boil 5 to 6 cup of water, when the water is boiling add bone, the last of the garlic paste and cook until the bone is almost done and the meat is soft
Now add the stuff squash to it and cook until the squash is soft and the pork filling is cooked
Add fish sauce, soy sauce, and the rest of the ingredients (that left to the soup) the soup look thin, but when the clear noodle cook and cool down it will be thicker from the noodle, you need to adjust the water and flavor.

Turn the heat off and garnish with green onion
Note you can do the same with bitter melon (sgow Mareash)
Serve hot with rice

Enjoy!