Salor la-pov sach moan.
( Chicken pumpkin soup.)

Chicken pumpkin soup with collar green, coconut milk and a touch of pickle fish (pahok) is delicious.
The authentic recipe from Pal Leav( Bac Lieu) cooked with bird instead of chicken meat.

• Ingredients :
  • ½ Chicken. Cut in to bite sizes.
  • 2 Cups water.
  • 1 Large can Chau Doc coconut milk.
  • 2 Cups peeled, seeded and cubes pumpkin.
  • 1 Yellow onion. Slices.
  • 1 Clove garlic. Minced.
  • ½ lb Collar green leaves. Chopped.
  • 2 Tablespoons minced lemon grass.
  • 2 Tablespoons cooking oil.
  • 1T ablespoon fish sauce.
  • 1 Tablespoon creamy style pickle fish pahok.(Option).
  • ½ Teaspoon turmeric powder,
  • ½ Teaspoon paprika.
  • ½ Teaspoon sugar.
  • ¼ Teaspoon black pepper
  
  
• Procedures :
  Put a large soup pot on the stove with medium high temperature.
  When the soup pot is hot pour oil and add chicken. Stirs.
  Add garlic, lemon grass, and yellow onion. Stirs well.
  Seasoning chicken with turmeric powder, fish sauce paprika, sugar and black pepper. Stirs.
  Pour coconut milk and water over the chicken.
  Cook for 10 minutes then add pumpkin and collar green. Stirs.
  Cover with lid and cook till the pumpkin is tender.
  Carefully stirs creamy fermented fish (pahok) into the soup, try not to mash the pumpkin.
  Serve hot with rice.