Difficulty: Medium
Cut the cooked ham on the bone into 1.5 cm cubes.
Peel and degerm the garlic cloves, then coarsely chop.
Peel and coarsely chop the onion.
Peel and coarsely chop the ginger.
Peel and seed the Roma tomatoes, then coarsely chop.
Peel and coarsely chop the shallot.
Wash the zucchini and cut into large dice.
Heat the peanut oil in a frying pan or large sauté pan.
Place all the vegetables and aromatics (except the ham) in a food chopper with the medium grid (avoid using a blender). Add to the pan over medium heat and cook gently for 15 minutes until softened.
Stir in the nuoc mam and beef broth. Simmer gently for 25-30 minutes.
Add the ham cubes and mix well to reheat thoroughly. Finish with freshly milled black pepper to taste.
Culinary ideas from Chef Hubert.
