Vietnamese glazed pumpkin
Pumpkin and the cuisines of countries associated more with sushi and curry are actually very old friends. Squash, the huge family that includes pumpkin, may have originated in the Americas, but it has traveled farther and wider than even corn.
One of the more fascinating ways to cook pumpkin comes from Vietnam. Nicole Routhier included a braising recipe in her 1989 cookbook “The Foods of Vietnam.” A lavish amount of garlic along with a little sugar and good dose of fish sauce takes pumpkin into another realm of flavor, with sweetness against that haunting undertone from the fish sauce.
Peel and seed the pumpkin. Cut the flesh into 1-inch cubes.
In a large skillet, heat the oil over moderate heat. Add the garlic and fry for a few seconds without browning. Add the pumpkin and fry 1 minute, shaking to coat the cubes with oil. Add the stock, fish sauce and sugar and mix well. Bring to a rapid boil. Cover the pan, reduce the heat to low and simmer 20 to 25 minutes, until the pumpkin is tender but not mushy and the sauce is reduced to about 2 tablespoons. If there is still too much liquid in the pan, raise the heat and boil uncovered to reduce it to a glaze.
Sprinkle the pumpkin with black pepper to taste and serve at once, over rice if you like.
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