When I was a kid, my mom would make Vietnamese stuffed wax gourd aka Bí Đao Nhồi Thịt for us every summer. This is an ideal dish for the hot summer days, and I would never forget how good it was, very refreshing.
In London, It is not that easy for me to recreate the same dish my mom made since wax gourd is nowhere to be found. Therefore, I have decided to improvise this recipe, with ingredients I can easily find here.
I have come up with something nice which I would share with you today: Vietnamese-styled stuffed Zucchini.
Here is what you need:
- What to prepare?? 📝– 3 medium zucchinis (or 4 small ones)– 1 chicken breast– 200gr shrimps (you can eliminate it if you are allergic. I just use shrimps so it can stick better) – peeled– 1 big dried wood ear mushroom – soaked in warm water for 10 mins– Spring onions– 1 garlic clove– 2-3 shallots– salt– pepper– fish sauce– sugar
2. How to stuff it?? 🤔
First of all, you would need to chop them well!!
Chop the chicken breast, shrimps, soaked wood ear mushroom, spring onions, shallots and garlic. Then put them all in a bowl, season with 1 tsp of salt, 1/2 tsp of sugar and 1/2 tsp of pepper. Mix them together and you will have a bowl like this:
Wash the Zucchinis and cut them into 3 or 4, depends on how big they are. Scoop out the seeds inside with a spoon, then just start stuffing your meat in! Like this 👇
3. How to cook them??
In a big pot of boiling water, slowly slide in your stuffed zucchinis. Turn the heat to medium, and all you need to do is…. wait! It should be ready in 25~30 mins. You will see the meat change colour, and it does pop out of the zucchini a little bit (not too much, you want them to look pretty!)
When your zucchinis are cooked, you can season the soup with a bit of fish sauce and sugar to balance out the flavour – as you like.
Now these zucchinis are ready for you to eat!
I hope you will enjoy this dish, and let me know what you think of the recipe 😊