Boiled Gourd Stuffed Pork Chop Vermicelli By Fern Thanatcha

🍲 menu name: boiled gourd stuffed pork chop vermicelli

🍳 to Make: Here! Recipe Gourd Stuffed Pork Chopped Vermicelli Simple, Delicious, Bone Boiled Water Sweet Soup with Gourd Bitterness Reduction Techniques

🛒 mixture (4 places)

• 2-3 Chinese gourd (choose light green fruit will not be very bitter)

• 300 grams of pork chop

• Soaked vermicelli to soften 50 grams (short cut)

• 4-5 Dried Scented Mushrooms (Soak Soft, Sliced Small) - No

• 1 tablespoon chopped garlic

• 2 tablespoons soy sauce

• 1 tablespoon fish sauce

• 1 teaspoon sugar

• ½ teaspoon ground pepper

• 2 pounded coriander roots (for broth)

• 1.5 Liters Pork Bone Broth

• A little salt meal (for washing gourd)

🔥 How to do

1. Prepare gourd

1. Wash the gourd thoroughly, cut it into pieces about 5-7 cm long.

2. Use a spoon to remove the filling and seeds to be shaven.

3. Wash with salt mixed water, gently crumble and wash the empty water 2 times, will reduce the bitterness.

2. Make pork filling

1.Mix pork chop + vermicelli + fragrant mushrooms + chopped garlic + soy sauce + fish sauce + sugar + pepper

2. Massage well until sticky, so that the filling is tight, not loose when boiling.

3. Stuffed gourd

1.Use a spoon to scoop the stuffed pork into the gourd cavity. Press tightly.

2. If you are afraid that the filling is loose, you can touch a thin layer of salt around the mouth of the gourd or cover it with a little white lettuce.

4. Boil

1. Boil the pork bone broth. Add pounded coriander root to fragrance.

2. When the broth boils, add the stuffed gourd to it.

3. Reduce light, simmer for 45-60 minutes until soft gourd and sweet broth.

4. Seasoning, add with soy sauce or a little fish sauce as you like.

5.Serve

• Scoop stuffed gourd into a bowl, topped with broth, sprinkled with ground pepper and coriander

• Eat hot will be delicious and help the gourd not be bitter.

💡 Bitterness Reduction Tips

• Choose a light green gourd. The skin is not very grooved.

• Coil the salt and rinse the water thoroughly before boiling.

• Simmer the light for a long time will lighten the bitter taste and sweeten the soup.

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