Culture Kitchen SF

Instructions

• Step 1 Cut the ends off the gourd and peel off the skin using a peeler or a knife.
• Step 2 Cut the gourd in half lengthwise, then cut crosswise into 1/4 inch thick pieces. Pile up 4 to 5 half-circles at a time and cut into 1/4 inch thick strips.
  TIP: Linh likes the way these “matchstick” pieces look, but you can leave the gourd in bigger pieces.
• Step 3 Place a large wok over medium-high heat add 1 teaspoon sesame oil.
  TIP: You can make this dish in any large pan, but Linh likes to use a wok because she finds it easier to stir the gourd pieces around without any falling out of the wok.
• Step 4 Add the gourd pieces to the wok and add about 1/2 cup water to help the gourd cook. Cook until soft.
• Step 5 Season with gourd with 2 tablespoons fish sauce. You can add more or less fish sauce according to taste.
• Step 6 In the last 30 seconds of cooking, crack 2 eggs over the gourd & scramble.
  TIP: Crack the eggs over top of the gourd so that they do not come into direct contact with the pan and cook too quickly.
• Step 7 Taste for seasoning and remove from heat.
• Step 8 Grind up 2 tablespoons black peppercorns using a molcajete or a mortar and pestle.
  TIP: Flatten the peppercorns first so that they do not move around as much, then grind the peppercorns using a circular motion. Linh prefers a coarse grind for stronger flavor, but you can choose to grind your black peppercorns more finely.
• Step 9 Sprinkle the freshly ground peppercorns over the gourd.
• Step 10 Roughly chop 1 handful cilantro
  TIP: Make sure to add the cilantro and ground peppercorns at the end, after the wok as been removed from the heat, because you do not want them to cook and lose their strong flavors.
• Step 11 Place the gourd in a serving dish and garnish with chopped cilantro.