Canh Muop Bun Tau Thit Bam / Vietnamese Luffa Soup with Glass Noodle & Ground Pork
🔸 1 Luffa Gourd (large)
🔸 6 cups Water
🔸 1/2 lb Ground Pork
🔸 1 bundle Cellophane Noodles (uncooked)
🔸 1 Shallot (medium)
🔸 2 tsp Fish Sauce
🔸 2 tsp Mushroom Seasoning
🔸 2 tsp Sugar
🔸 1 tsp Salt
🔸 1 Tbsp Vegetable Oil
🔸 Black Pepper (garnish)
🔸 chopped Green Onion (garnish)
1. Dice 1 medium Shallot. Season the Ground Pork with the diced Shallot, 1 tsp Salt, 2 tsp Sugar, 2 tsp Mushroom Seasoning, and 2 tsp Fish Sauce. Mix and set it aside to let it marinate.
2. Skin the Luffa Gourd, split it down the middle lengthwise, and cut it into 1/2 inch slices.
3. In a soup pot, add 1 Tbsp Vegetable Oil and Ground Pork. Break the Ground Pork down into smaller pieces. Pour in 6 cups Water and bring it to a boil. Skim out the impurities.
4. Once boiling, simmer on medium low heat for 10 minutes. Continue to skim out any impurities.
5. Add the sliced Luffa Gourd and cook for 8 minutes or until soften. Taste the soup and adjust if needed. Turn off heat and set aside. If you don’t wish to eat the soup with Cellophane Noodles, omit the next step.
6. In a separate small pot, bring some water to a boil. Add in 1 bundle of uncooked Cellophane Noodles. Boil until it’s done, drain, and add it to the soup. I recommend cooking the noodles separate from the soup. Any leftover noodles in the soup will expand through the absorption of the liquid if not eaten right away. Only prepare an adequate portion of noodles that would be consumed right away.
7. You can cut up the noodles to shorten the strands. Garnish with some Black Pepper and Green Onion. Enjoy!