Kang Cheud Tang-Ran Sodsai

1. 1

   Peel zucchini and cut into approximately 1 1/2 inch lengths.

2. 2

   Make the lengths of zucchini into cups by scooping out the seeds in the center, but leaving small amount to form the bottom of the cup.

3. 3

   You may need more or less zucchini than the amount given, depending on their size.

4. 4

   In a bowl, mix the ground pork or chicken with fish sauce, eggs, ground white peppers, and cilantro.

5. 5

   Fill the zucchini cups with the mixture, and overfill slightly to make a small mound.

6. 6

   Cook the filled zucchini cups by steaming for about 1/2 hour.

7. 7

   Bring the chicken or pork stock to a boil, and season to taste.

8. 8

   Place the precooked zucchini cups into a serving tureen, pour the boiling stock over them, and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.