Vietnamese Winter Melon and Meatball Soup

Instructions

1. 1

   Peel 400g winter melon, discard seeds, slice into 0.5 cm thick bite-sized pieces. Finely chop shallots and scallions, keeping white stems and green leaves separate. Mix ground pork in a bowl with half the shallots, 10 ml fish sauce, and a pinch of salt; shape into 2 cm meatballs.

2. 2

   Heat 15 ml vegetable oil in a medium soup pot over medium heat. Add the remaining chopped shallots and the white stems of the scallions. Cook for about 2 minutes, stirring frequently with a wooden spoon until soft and fragrant without letting them brown or burn.

3. 3

   Pour 1200 ml of water into the pot with the aromatics and turn the heat up to high. Bring the broth to a rapid boil, then add 5 g of salt and the remaining 20 ml of fish sauce. Stir gently so the seasonings dissolve completely into the liquid.

4. 4

   Carefully drop the pork meatballs one by one into the boiling broth. Reduce the heat to medium and simmer gently for 5 minutes. As the meatballs cook, skim off any surface foam or floating impurities with a spoon to ensure a clear, sweet broth.

5. 5

   Add the prepared winter melon slices to the simmering broth. Cook on medium heat for 6 to 8 minutes until the melon turns translucent and softens, tender enough to be easily pierced with a fork. If the broth reduces too quickly, add a splash of warm water.

6. 6

   Stir in the chopped green scallion leaves and immediately remove the pot from the heat. Ladle the hot clear soup into deep bowls with meatballs and winter melon visible. Serve warm with freshly cracked black pepper as a soothing Vietnamese starter or main meal soup.