Stuffed Squash Blossoms in Clear Soup Instant Pot

I tasted Stuffed Squash Blossoms for the first time in Vietnam, and they were served in a clear soup. Later on I found out that Squash Flowers could also be deep fried or stir fried. Now, each year I look forward to summertime when Squash Blossoms are in season, as it’s a joy to cook with them.

For a family style meal in Vietnam, there’s usually a clear soup, a protein dish and a vegetable dish. There are many ways to prepare the clear soup using chicken, pork, beef or fish. My favorite clear soup is made with spare ribs, as the bone adds flavor to the broth, and the meat becomes so tender and any cartilage would melt in the mouth.

This version is so easy using an instant pot, but you could also use a regular pot.

To prepare the Squash Blossoms

For 4 servings, you would need 12 Squash Blossoms. To prepare the Squash Blossoms:  Remove the pistil from inside each blossom. With a toothbrush, dust off any dirt or pollen. Briefly soak them in a bowl of water, carefully twirl them in the water with your fingers. Remove them and place them on a clean kitchen towel and pat them dry. They are now ready to be stuffed.

For this recipe, I like to stuff the Squash Blossoms with shrimp paste or fish paste, as both can cook very quickly. Here’s my shrimp paste or chao tom recipe, you would need about 1/3 of the shrimp paste recipe to stuff these Squash Blossoms, and keep the rest to make Grilled Shrimp on Sugar Cane.

The fish paste is available in the frozen section of most Asian supermarkets. Defrost the 12 oz container of frozen fish paste in the refrigerator over night. When fully defrosted, add 1/2 teaspoon each of chicken powder, garlic powder and a pinch of ground pepper and a tablespoon of chopped fresh dill and mix well.

Stuff the Squash Blossoms with around 2 teaspoons of shrimp paste or fish paste, twist the tips of the petals together to hold the stuffing inside.  Put the stuffed Squash Blossoms in the refrigerator while cooking the soup.

Did you know that the squash stems and leaves are also edible? Wash them well, drain and reserve.

To prepare the clear soup

• 1 lbs pork spare ribs (cut into small chunks)
• 2 teaspoon salt for spare ribs, divided
• 1 tablespoon oil
• 1 small white onion, quartered
• 3 minced garlic cloves
• 3 stems of scallion (green onion), thinly sliced.
• 2 quarts water for stock
• 1 tablespoon chicken stock powder
• 1 tablespoon granulated sugar
• 1 teaspoon fish sauce

INSTRUCTIONS

1. To clean the pork spare ribs: Put the spare ribs in the Instant Pot, add 1 teaspoon of salt, set to Sauté function, and heat till boiling. Turn off the IP. Using mittens, carefully remove the inner pot and pour the contents over a colander placed in the sink, draining the water. Rinse the spare ribs under to cold running water and drain. Wipe the inner pot and return it to the IP (if using a regular pot, boil the spare ribs then drain and proceed)
2. Set to Saute function again, add the oil and heat till warm. Add the onion and sauce until soft and fragrant. Add the garlic and the white part of the green onion.
3. Add the water, chicken stock powder and the drained spare ribs. Cancel the Saute function.
4. Close and lock the lid, put the knob in seal position, and set to Pressure Cook for 20 minutes (if not using Instant Pot, heat the spare ribs soup over high heat till boiling, lower heat to medium low and cook covered for 1 hour)
5. Let natural release for 10 minutes then manually turn the knob to release the steam.
6. Carefully open the lid, and set to sauce function till boiling. Add the sugar, 1 teaspoon salt and fish sauce and taste. Carefully add the stuffed Squash Blossoms and steams and leaves, and boil for 3 minutes.
7. Pour into individual bowls and serve immediately while piping hot

You could add the cooked spare ribs in the soup, or scoop and arrange them on a plate to be enjoyed separately, with salt and pepper on a small dip plate on the side.  They are so delicious and tender.

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