Pumpkin dish from Vietnam

Try This At Home

November 19, 2006|By Regina Schrambling

Nicole Routhier included this braising recipe in her 1989 cookbook, The Foods of Vietnam. Lavish garlic, a little sugar and a good dose of fish sauce give pumpkin sweetness against that haunting undertone from the fish sauce.

Regina Schrambling wrote this article for the Los Angeles Times, which provided the recipe analysis.

Vietnamese Glazed Pumpkin

Serves 4 to 6 -- Total time: 1 hour

1 (3-pound) cheese or pie pumpkin

1 tablespoon peanut oil

6 cloves garlic, minced

1/2 cup chicken stock

1 tablespoon Vietnamese fish sauce

2 tablespoons sugar

freshly ground black pepper

steamed rice (optional)

Peel and seed the pumpkin. Cut the flesh into 1-inch cubes.

In a large skillet, heat oil over moderate heat. Add garlic and fry for a few seconds without browning. Add pumpkin and fry 1 minute, shaking to coat the cubes with oil. Add stock, fish sauce and sugar and mix well. Bring to a rapid boil.

Cover the pan, reduce the heat to low and simmer 20 to 25 minutes, until the pumpkin is tender but not mushy and the sauce is reduced to about 2 tablespoons. If there is still too much liquid in the pan, raise the heat and boil uncovered to reduce it to a glaze.

Sprinkle with black pepper to taste and serve at once, over rice if you like.

Per serving (based on 6 servings): 100 calories, 2 grams protein, 19 grams carbohydrate, 2 grams fiber, 3 grams fat, 0 grams saturated fat, 0 grams cholesterol, 245 milligrams sodium

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