Stuffed cucumber soup

Ingredients
•  4 – 5 small cucumbers (or 1 telegraph cucumber or bitter melon; see Variations)
 For the pork stuffing 
•  2 C (450 g/1 lb) pork, minced
•  3 – 4 large cloves garlic, smashed with back of knife, minced
•  ½ medium onion, minced
•  4 spring onions, topped and tailed, then finely cut
•  1 t ground white pepper (or to taste)
•  ½ t salt 
•  2 t soy sauce
 For the soup 
•  6 C water or stock
•  2 T thin soy sauce (or fish sauce or salt) 
•  3 chillies (optional) 
•  1 plant coriander, stems and leaves
•  2 spring onions
Serves four as part of a Lao meal

Method 
1.  Combine the minced pork, minced garlic, onion and cut spring onions in a bowl. Add the pepper, salt and soy sauce. Work together until well mixed. 
2.  Cut cucumbers in half at their middle. Remove the seeds. If using longer cucumbers or bitter melon, cut in 5 cm (2 in) rings. Only peel the cucumber if the skin is very thick.

3.  Stuff each piece of cucumber or gourd with some of the mixture. Roll the remainder into small meat balls and place in cold water. This will help them to retain their shape until added to the soup.

4.  Bring the water or stock to the boil in a medium pot, and then reduce to a simmer. Add the chillies, soy (or fish sauce or salt), and then add the stuffed cucumbers and pork balls. Simmer until the meat is cooked and the cucumbers are softened, but not overcooked. 
5.  Taste the soup and balance it for flavour by adding more soy or fish sauce, salt and/or sugar (if using bitter melon). Stir and remove the pot from the heat. Cut the coriander and spring onions into 3 cm (1¼ in) lengths. Add to the soup.

 Variations
•  Seeded bitter melon can be stuffed with the mixture. (Peel the melon if they are old, as the skin will be very bitter.) Add a little sugar to the soup, depending on the bitterness of the gourd. 
•  Place it on a serving blow with fried garlic
•  Add 1 cup sliced, peeled green pumpkin to the soup.

•  Mix equal proportions of  minced pork and minced prawns for the stuffing.
•  Try minced chicken in place of pork.
•  Experiment, incorporating different chopped herbs in the stuffing. Add finely chopped chilli to the pork mixture for zing. Vietnamese mint is a pleasant addition to the pork stuffing.
•  The stuffed cucumbers also can be steamed and served as a side dish.
Information by Food from Northern Laos (The Boat landing Cookbook)

Video by Easy food good healthy by Andy