Thanks everyone for being so concerned. Lil' sis is taking care of me. Care for another recipe from the sickroom?
I got this winter melon from my uncle way back in November. Winter melons store really well.
The white flesh softens very quickly. It's very light in taste and is just slightly sweet.
Peel the outer rind and remove the seeds.
Canh Bi Tom (Vietnamese Winter Melon Soup with Shrimp)
For a 2-quart pot, you'll need:
About 3 cups winter melon, rind and seeds removed, cubed
about 10 shrimp, peeled, deveined, minced
About 1 tblsp Nuoc Mam (Vietnamese Fish Sauce)
1/2 tsp salt, or to taste
Peel, devein, and mince shrimp. Sprinkle salt on the shrimp, mix thoroughly, and set aside.
Fill a 2-quart pot with water and shrimp shells. When water boils, scoop shrimp shells out and add winter melon. Turn heat down to medium and allow to simmer until winter melon softens, about 15 minutes.
Add minced shrimp and fish sauce to taste.
All gone. This is what the bowl looks like on the inside. Do you like my bowl?
This is what the bowl looks like in front.
My other canh recipes:
Canh Bap Cai Bac Thao (Vietnamese Napa Cabbage Soup)
Canh Bi/Bau Nhoi Thit (Vietnamese Pork-Stuffed Winter Melon Soup)
Canh Chua Ca (Vietnamese Sour Fish Soup)
Canh Chua Tom (Vietnamese Sour Shrimp Soup)
Canh Cu Sen (Vietnamese Lotus Root Soup)
Canh O/Kho Qua Nhoi Thit (Vietnamese Stuffed Bitter Melon Soup)
Canh Rau Cuu Ky (Vietnamese (Chinese) Boxthorn Soup)