Thin wedges of pumpkin soften quickly in the wok while keeping a slight bite. Garlic and fish sauce give the naturally sweet vegetable a rich, savory flavor, while spring onion adds freshness.
Wok-fried pumpkin with garlic is a simple Vietnamese vegetable side dish. There are several ways to prepare pumpkin in Vietnam; this recipe follows a home-style stir-fry approach, with garlic and fish sauce for flavor. It is not a fixed formula: the type of pumpkin, amount of fish sauce and degree of doneness vary from kitchen to kitchen and according to preference. Here, the pumpkin remains in recognizable wedges rather than turning into a purée.
The type of pumpkin you choose determines how quickly the dish cooks. Cut a firm butternut squash or kabocha into wedges about half a centimeter thick. Kabocha has a firm skin that is edible after cooking on some squash; if the skin is thick or tough, it is better to remove it. Butternut squash is usually peeled. Pumpkin is widely available in autumn, but stored pumpkin can often be found outside the season too. Above all, choose one that feels firm.
The wok should be very hot before the garlic goes in. This helps it become fragrant quickly without sitting in the oil for too long and turning bitter. Add the pumpkin and stir-fry briefly; then a small splash of water and a lid help the wedges cook evenly. Keep an eye on the cooking time: thin wedges cook quickly. Stop as soon as a knife goes through with slight resistance. Cooking them for too long makes the edges mushy and removes the contrast with the soft center.
Fish sauce adds salt and umami, which go well with pumpkin’s mild sweetness. Start with the amount given and taste at the end; saltiness varies between brands. For a vegetarian version, you can use light soy sauce, though this will change the flavor. Don’t add extra salt before tasting. Spring onion provides a fresh, slightly sharp contrast and only needs to be stirred through the warm pumpkin at the end.
Serve this dish straight away, for example alongside rice and a main course with tofu, fish or meat. It works well as part of a meal with several dishes because its mild, savory flavor leaves room for spicier or fresher dishes. Cover leftovers and refrigerate them within two hours, then eat them within two days. Reheat them once until piping hot in a pan with a small splash of water; the pumpkin will be softer than when freshly made.
Peel the pumpkin if needed, remove the seeds and cut the flesh into thin wedges about ½ cm thick. Finely chop the garlic and thinly slice the spring onions.
Heat the oil in a wok over medium-high to high heat. Add the garlic and stir-fry for about 20 seconds, until fragrant but not yet colored.
Add the pumpkin to the wok and stir-fry for 2 minutes. Pour in the fish sauce and water and toss to combine.
Cover the wok and cook the pumpkin for 4–7 minutes. Toss halfway through. Remove the lid once the wedges are almost tender and let any excess liquid evaporate briefly, if needed. The pumpkin is ready when a knife goes through with slight resistance.
Stir through the spring onion and serve straight away.
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