How to Make Vietnamese Winter Melon Soup with Tiger Lilies, Coriander and Mint Asian Cooking Recipe Cuisine

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Vietnam Winter Melon Soup with Tiger Lilies, Coriander and Mint


This recipe was taken from centuries old cooking techniques and when possible applied modern cooking methods and/or ingredients.  It uses Asian cooking styles, Asian Spices, Asian Sauces and Asian Ingredients.  The style of cooking may have a slight alteration while still maintaining the dish's overall purpose.  In this blog we touch on recipes that may be predominant for the Chinese Cuisines.  We will also share recipes based upon country, or regions such as: Burma, Cambodia, Indian, Indonesia, Japan, Korea, Laos, Malaysia, Nepal, Philippines, Singapore, Sri Lanka, Taiwan, Thailand, Tibet and Vietnam.  Some cuisines are considered South Asian, South East Asian dishes, Central Asian and/or Middle Eastern and may not be strictly connected to a specific country or culture.



Recipe makes for 4 Servings

 12 oz winter melon

 1 oz light golden tiger lilies, soaked in hot water for 20 minutes

 Salt and pepper

 1 small bunch each coriander and mint, stalks removes and leaves chopped

 1 oz dried shrimp, soaked in water for 15 minutes

 1.25 lb. pork ribs

 1 onion, peeled and quarters

 6 oz carrots, peeled and cut into chunks

 1 tbsp nuoc nam

 1 tbsp soy sauce

 4 black peppercorns

Directions:

 Drain and rinse dried shrimp. Put the pork ribs in a large pan and cover with 8 cups of water. Bring water to the boil, skim off any fat and add the dried shrimp, onion, carrots, nuoc name, soy sauce and peppercorns. Cover and simmer for 1.5 hours, skim off fat. Continue simmering, uncovered for 30 minutes. Strain and check seasoning. 

 Halve winter melon lengthways and remove the seeds and inner membrane. Finely slice the flesh into half moons. Squeeze the soaked tiger lilies dry and tie them in a knot.

 Bring stock to a boil in a deep pan. Reduce heat and add winter melon and tiger lilies. Simmer for 15-20 minutes or until winter melon is tender. Season to taste and serve with mint and coriander on top.



For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong.  Discover more about Jaew Bong, check out www.jaewbong.com.
Enjoy..




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