Thursday, March 19, 2015

Smooth Luffa With Eggs (serves 2-3 as part of shared meal)

I came across these smooth luffa at An Trach Market. These taste similar to the angled luffa except the skin is smooth (hence its name) making it easier to peel. They were so fresh and cheap that I bought 4 of them which came to about 2 pounds. My 3 year old niece came to visit and she ate rice with just the luffa broth. When asked if the food is tasty she responded "yes" and showed me her empty bowl requesting for more rice and broth!

My cousin Khiem tells me that this luffa also goes great with straw mushrooms. I guess I will have to make that dish another time! Check out the link to learn more about luffa: Growing Luffa.

smooth luffa
angled luffa
peeled and sliced smooth luffa

2 tsp oil
2 garlic cloves, smashed (not minced)
4 luffa or about 2 lbs, peeled, cut into 1/4 inch slices
2 scallions, green parts only, cut into 2 inch lengths
1/4 cup water
2 small (chicken) or 1 large egg
A few squirts of fish sauce
A few squirts of soy sauce
A large pinch of sugar


1) Heat a pan over high heat. Once the pan is hot add oil.
2) Add garlic and saute about 30 seconds to a minute.
3) Add the luffa and scallions. Saute about 2-3 minutes. Add water. Stir and cook for another 5 minutes.
4) Crack the eggs and stir a few times. Let it cook for about a minute.
5) Season with fish sauce, soy sauce, and sugar. Cook for about another minute.

*Add more or less fish sauce, soy sauce and sugar according to your taste. You may add less water if you want less liquid in this dish. May add a little cornstarch (about 2 teaspoons) and cold water (about 1-2 teaspoons) mixture to thicken the broth/sauce on step 5.

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