Today on the blog I’m sharing with you one of my favorite veggie soups! Just to clarify it’s not a vegetarian soup it’s just a soup with veggies that is often served as a side dish to accommodate main meat entrées. Or sometimes I just like to eat it by itself with rice.
Today we’re making Canh Mướp (Vietnamese Luffa Gourd Soup). If this veggie looks familiar to you you might have it in your bathroom. No, I’m serious! This is actually the veggie that they used to make loofahs! When this veggie gets old the fibers get really fibrous and then it is use for shower loofahs!
But don’t freak out, the ones we’re using today are a lot younger so more edible! I actually love eating this soup growing up. The texture of the veggie is just some thing else! If you wanted to make this completely vegetarian I would just use a veggie stock and salt instead of the fish sauce to season it. It’s just as good!
To pick a good luffa guard at the market, look for ones that are softer when you squeeze it. The harder it is the older it is.
Let me know you liked it! Until next time!
Super Quick Canh Mướp (Vietnamese Luffa Gourd Soup)
4
servings30
minutes10
minutesIngredients
2 small Mướp (Vietnamese Luffa Gourd) (peeled & cut into 1in pieces)
1/2 c dried shrimp
1-2 green onions (sliced)
handful cilantro (chopped)
2 1/2 c chicken stock
1/2 tsp sugar
1/2 chicken bouillon
1/4 tsp fish sauce
dash black pepper
Directions
- Soak dried shrimp in warm water for at least 3o mins. Drain and smash slightly.
- Heat up chicken stock on med/high heat. Add shrimp, gourd, sugar, chicken bouillon, fish sauce and black pepper.
- Simmer on low/med for about 8-10 mins or until gourds are soft and cooked.
- Top with green onions and cilantro. Serve with rice or just by itself.
