Serves
4
1 1/2 lbs of chicken bones
Two cups chopped, cooked chicken (optional)
6 spring onions
1 1b pumpkin
1 tbsp Vietnamese fish sauce (Nuoc mam)
Salt and freshly ground pepper
- Bring 2 1/2 pints of water to the boil
in a saucepan.
- Add chicken bones, spring onions and a
little salt.
- The chicken bones will casue a froth on
the surface of the stock. Scoop this off
from time to time with a slotted spoon.
- Cover the pan and simmer the stock for
two hours.
- Skin the pumkin and cut into 3/4 inch cubes.
Set to one side
- Remove stock from the heat and strain well.
- Return to the heat and bring back to the
boil.
- Add chicken meat if desired.
- Add pumpkin cubes and season with the fish
sauce and pepper. Add more salt if needed.
Stir and simmer for 3 minutes.
- Serve in warm bowls.
