The Food of Vietnam/1997

Braised Pumpkin wtih Coconut Milk (Canh Bi Ro Nam Dua)
Servings Preparation Time Cooking Time Temperature Notes Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol


INGREDIENTS:
2 cups peeled and cubed pumpkin (3/4-inch cubes) 2 cups thin coconut milk 2 cups cubed sweet potato or taro root (3/4-inch cubes)
1/2 cup wood ear mushrooms 1/4 cup thick coconut cream 1/2 cup raw peanuts, soaked in warm water
1/2 cup thinly sliced loofah (or green zucchini) salt 1 teaspoon sugar
cilantro leaves 2 tablespoon sliced rau ram (polygonum) leaves



1 Place pumpkin and thin coconut milk in a deep saute pan. Bring to a boil. Cook until pumpkin is half-done. Add the sweet potatoes and wood ear mushrooms to the pumpkin mixture. Reduce heat and simmer until nearly done. Add thick coconut cream, peanuts, loofah and bring to a boil again. Remove from heat. Season to taste with salt and sugar.
2 Serve in a bowl and sprinkle with fresh cilantro and rau ram leaves.

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