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Vietnamese glazed pumpkin

Vietnamese glazed pumpkin
Los Angeles Times

Three times lately I have had to reassure friends that using canned pumpkin is not a crime against nature -- having seen the fruit go from field to can in a factory in Illinois, I know there is nothing to ... Read more

Total time: 1 hour | Serves 4 to 6
  • 1 (3-pound) cheese or pie pumpkin
  • 1 tablespoon peanut oil
  • 6 cloves garlic, minced
  • 1/2 cup chicken stock
  • 1 tablespoon Vietnamese fish sauce
  • 2 tablespoons sugar
  • Freshly ground black pepper
  • Steamed rice (optional)

Step 1Peel and seed the pumpkin. Cut the flesh into 1-inch cubes.

Step 2In a large skillet, heat the oil over moderate heat. Add the garlic and fry for a few seconds without browning. Add the pumpkin and fry 1 minute, shaking to coat the cubes with oil. Add the stock, fish sauce and sugar and mix well. Bring to a rapid boil. Cover the pan, reduce the heat to low and simmer 20 to 25 minutes, until the pumpkin is tender but not mushy and the sauce is reduced to about 2 tablespoons. If there is still too much liquid in the pan, raise the heat and boil uncovered to reduce it to a glaze.

Step 3Sprinkle the pumpkin with black pepper to taste and serve at once, over rice if you like.

Note: From "The Foods of Vietnam" by Nicole Routhier.


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