Braised Pumpkin with Coconut Milk (Canh Bi Ro Ham Dua)


  • 2 cups raw pumpkin, peeled and cubed (3/4")
  • 2 cups sweet potato, cubed
  • 1/2 cup dried wood ear mushrooms, soaked in water for 10 minutes, then chopped
  • 2 cups coconut milk
  • 1/4 cup thick coconut cream
  • 1/2 cup raw peanuts, soaked in warm water
  • 1/2 cup zucchini, sliced 1/4" thick
  • salt
  • 1 teaspoon sugar
  • cilantro leaves, whole


  • Place pumpkin, sweet potatoes, mushrooms and thin coconut milk in a deep saute pan. Bring to a boil and simmer until nearly done. Add the thick coconut milk, peanuts, zucchini and bring to a boil again. Remove from heat. Season to taste with salt and sugar.
  • Serve in a bowl and sprinkle with fresh cilantro.


  • Description:
  • "This is a traditonal Buddhist vegetarian dish finished with raw
  • peanuts."