Hmong Squirrel Stew
User Reviews
4.7
24 reviews
Excellent
Hmong Squirrel Stew
Report
Where Vietnamese food is refined and occasionally involved, Hmong food is more rustic -- it's the difference between Paris and Provence. So while this stew looks a little like Vietnamese pho, it's far simpler to make. It does call for a few unusual ingredients, but these can either be skipped or substituted. The result is a light, aromatic stew where the squirrel provides the meaty base note to an array of bright flavors. Each bite will be different, but wonderful. If you don't have squirrels handy, rabbit or chicken thighs are good substitutes.
Share:
Ingredients
- 2 squirrel cut into serving pieces
- 3 tablespoons vegetable oil
- 4 cloves garlic minced
- 1 lemongrass white part only, minced, stalk
- 3 red chile chopped, up to 5 pieces
- 1 tablespoon galangal optional, minced
- 2 tablespoon ginger peeled, minced
- 1 quart chicken stock
- 6 lime leaves or 1 tablespoon lime juice
- 1 tablespoon fish sauce or soy sauce
- 1 pound bok choy chopped, or chard
- 1/4 pound snow peas
- 1 teaspoon Sichuan peppercorn optional, ground
- salt
GARNISH
- 1/2 cup cilantro chopped
- 1/2 cup green onion chopped
- 1/2 cup mint chopped
Instructions
- Heat the vegetable oil in a large pot such as a Dutch oven. Pat the squirrel pieces dry and brown them over medium-high heat in the oil. Remove them as they brown and set aside.
- Add the garlic, lemongrass, galangal, ginger and chiles and stir-fry over high heat for 90 seconds.
- Return the squirrel to the pot and add the chicken stock, lime leaves and fish sauce. You want the broth to cover everything by about an inch. If it does not, add some water. Bring to a simmer and cook until the meat wants to fall off the bone, between 1 hour and 2 hours. Remove the meat and shred it off the bones. Return it to the pot.
- Add the bok choy and the snow peas and simmer until tender, about 10 minutes. Add salt to taste and the ground Sichuan pepper.
- You can serve it as-is in bowls, or over some steamed rice in a bowl. Garnish with the cilantro, green onions and mint.
Nutrition Information
Show Details
Calories
321kcal
(16%)
Carbohydrates
12g
(4%)
Protein
39g
(78%)
Fat
13g
(20%)
Saturated Fat
7g
(35%)
Cholesterol
127mg
(42%)
Sodium
590mg
(25%)
Potassium
1049mg
(22%)
Fiber
2g
(8%)
Sugar
5g
(10%)
Vitamin A
3933IU
(79%)
Vitamin C
53mg
(59%)
Calcium
129mg
(13%)
Iron
7mg
(39%)
Nutrition Facts
Serving: 6people
Amount Per Serving
Calories 321 kcal
% Daily Value*
| Calories | 321kcal | 16% |
| Carbohydrates | 12g | 4% |
| Protein | 39g | 78% |
| Fat | 13g | 20% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 127mg | 42% |
| Sodium | 590mg | 25% |
| Potassium | 1049mg | 22% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 3933IU | 79% |
| Vitamin C | 53mg | 59% |
| Calcium | 129mg | 13% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
24 reviews
Excellent
Other Recipes
You'll Also Love
