Vietnamese Winter Melon Soup

Directions

1. Add dried shrimps to a small heat-proof bowl and pour in enough boiling water to cover. Let sit to rehydrate while you prepare the winter melon.

2. Remove the skin of the winter melon with a knife or peeler.
3. Cut the melon in half crosswise, then cut the halves lengthwise into 4 or 6 spears, depending on the size.
4. Take a spear of melon and align your knife lengthwise along the line where the flesh meets the core area with seeds. Cut inwards at a 45° angle, then repeat on the other side so that your second cut meets the first and forms out a triangle piece that can be discarded. Repeat this with all the other pieces.
5. NOTE: some people choose not to remove this core part, but I find that it does not have much taste and becomes mushy when cooked. It is up to you to remove it or not.
6. Slice each spear crosswise into roughly 1-1.5 cm pieces.
7. Now that the shrimps have rehydrated, clean out the black veins if needed, then rinse.
8. Chop up green onion, separating the greens and whites. Chop up cilantro if using.
9. Heat a pot on medium, add oil the white parts of green onions, and sauté until fragrant.
10. Add in the shrimps and half the bouillon powder, and sauté for another 30 seconds.
11. Pour in the water and bring to a boil on medium high.
12. Add in the winter melon and the remaining bouillon. Reduce heat to medium low, cover, and simmer for 15 minutes or until the melon is just tender. Do not overcook or it will become mushy.
13. Season to taste with fish sauce and remove from heat.
14. Ladle into a bowl, garnish with green onion greens, cilantro, and a dash of ground black pepper.