Steamed Pumpkin in Coconut Milk – Bi Ham Nuoc Dua

Rinse the pumpkin, do not remove the skin, cut in half and remove the seeds. Then cut the pumpkin into pieces of about 5 cm.

Make a mixture of sugar, salt and nuoc mam sauce pure and pour over the pumpkin pieces, soak well.

Drill a hole in the top of the coconut and pour the coconut milk into a bowl.

Cut the coconut in half, scoop out the flesh and cut into bite-sized pieces.

Rinse ginger leaves briefly, dry and leave whole.

Rinse and dry the psyllium and chop finely.

Peel and quarter the onion.

Fill the steamer insert of the steamer pot with: Pumpkin pieces, coconut milk and meat, the onion pieces and whole ginger leaves.

Steam everything in the steamer pot for about 30 minutes.

Pour the diluted nuoc mam sauce into a sauce boat.

Serve: Everything in the soup bowl form, but leave the ginger leaves, which are not eaten, to under.

Sprinkle with psyllium if desired.

Eating: Serve with cooked long grain rice.

Drinks: Herbal tea

Tips: The coconut meat is very oily, so you do not need additional fat for steaming. Since there are valuable nutrients just under the pumpkin skin, you should not peel the pumpkin during preparation.

Our tip: It is best to use fresh herbs for a particularly good aroma!

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