Poached zucchini, braised shrimp – a folk dish of Hue

Poached blanched with shrimp braised with fish sauce, simple but very wasteful of rice, so that anyone who goes far will remember that rustic taste to their heart.

  1. Shrimps or small shrimps, remove the antennae (if using large shrimp, they should be peeled), washed, drained and pounded (roughly pounded). Marinate shrimp with 2 teaspoons of sugar, 2 teaspoons of cashew oil, 1/2 teaspoon of salt, 1/2 teaspoon of seasoning, 1/2 teaspoon of pepper, one teaspoon of paprika and onions hash.

  2. Gourds are peeled, washed, chopped or sliced ​​to taste.

  3. Boil water, add 1 teaspoon of salt, blanch the gourd, take it out and put it in cold water to make the gourd crispy. Retain the gourd boiled water to add to the shrimp braised, this water helps to create the bar and harmonize the taste of the dish that is not too salty.

  4. Mix 1-1.5 tablespoons of fish sauce with a little water, stir to dissolve and filter the water.

  5. Sauté minced onion, add shrimp and stir-fry to hunt and absorb flavor.

  6. Add filtered fish sauce, lower heat to simmer to keep the unique flavor of the dish. Adding a bit of gourd broth will balance the taste and taste, re-seasoning the spices (sugar, seasoning) to taste. Turn off the heat, scoop out into a bowl, if you like more sour taste, add lemon juice.

  7. Finished product requirements: Braised shrimp with strong flavor, keeping the characteristic aroma of fish sauce, blanched on the gourd is delicious and “has rice”.


  1. Should marinate shrimp lightly because fish sauce is inherently salty.

  2. The secret to the braised shrimp dish is not too salty and harmonizes the taste is to taste the vegetable broth.

  3. For a beautiful color, you can add cashew oil or non-fragrant tomatoes. More sophisticated, you can add filtered water from pounded rice straw to make the dish both delicious and fatty with attractive precipitated spots.

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