Winter Melon Soup

1. 1
   prep

   Prep the winter melon and pork.

   1.Peel the winter melon, slice in half, and scoop out the seeds and pith.

   2.Cut the flesh into 2-inch chunks.

   3.Thinly slice the pork shoulder against the grain.
2. 2
   boil · ~10 min

   Bring the soup to a boil.

   1.Place water in a medium pot and add the sliced pork shoulder.

   2.Bring to a rolling boil over high heat, then reduce to a steady simmer.

   3.Skim off any foam that rises to the surface to keep the broth clear.

   TIPDon't skip skimming — it removes impurities and keeps the soup clean-tasting.
3. 3
   simmer · ~15 min

   Simmer with winter melon.

   1.Add the winter melon chunks and the chopped white part of spring onions to the pot.

   2.Season with salt and fish sauce.

   3.Simmer gently until the winter melon turns translucent and is fork-tender, about 15 minutes.

   TIPThe melon is ready when it looks glassy and gives no resistance to a fork. Overcooking makes it mushy.
4. 4
   garnish

   Finish and serve.

   Ladle the soup into bowls. Scatter the sliced green spring onion tops, chopped cilantro, and a pinch of black pepper over each serving.

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