Pumpkin Braised in Coconut Milk (Canh Bi Ro Ham Dua Recipe)

Yum
  • Preparation: 30 mins
  • Cooking: 15 mins
  • Skill level: Easy
  • Servings: 4

Description Pumpkin Braised in Coconut Milk Recipe (Canh Bí Rợ Hầm Dưa)

Pumpkin Braised in Coconut Milk (Canh Bi Ro Ham Dua) is a traditional Buddhist vegetarian dish finished with raw peanuts and a sprinkling of fresh herbs.

Ingredients

  • 13 oz (350 g) pumpkin, peeled and cubed to yield about 2 cups
  • 8 oz (250 g) sweet potatoes or taro root, peeled and cubed to yield about 14/2 cups
  • 5 or 6 dried wood ear fungus, soaked in water until soft, sliced to yield about
  • 1/2 cup 1/2 cup (50 g) uncooked peanuts, soaked in warm water to soften
  • 2 cups (500 ml) thin coconut milk
  • 1/2 cup (80 g) sliced loofah or green zucchini
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 2 tablespoons thinly sliced polygonum leaves (rau ram), to garnish
  • Sprigs of coriander leaves (cilantro), to garnish

Method Pumpkin Braised in Coconut Milk Recipe (Canh Bí Rợ Hầm Dưa)

1, In a pot, bring the pumpkin, sweet potato or taro root, fungus, peanuts and of the thin coconut milk to a boil over medium heat and simmer until the vegetables are tender, about 15 minutes. Add the remaining coconut milk and loofah or zucchini, and bring the mixture to a boil again. Simmer for about 10 minutes, seasoning with the sugar and salt, and remove from the heat.
2, Transfer to a serving bowl and serve hot, garnished with polygonum and coriander leaves (cilantro).

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