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Canh Bi Dao (Winter Melon Soup)

INGREDIENTS

1 ounce dried tiger lilies
6 cups pork stock made with dried shrimp or chicken stock
12 ounces winter melon or cucumber, seeded, peeled, and sliced thinly or cut into 1-inch cubes
1 cup shredded cooked pork or chicken from stock
coarse sea salt
freshly ground white pepper
1/2 cup cilantro leaves
1 scallion, trimmed and thinly sliced diagonally

HINT: Winter melon (Chinese: Tong Qwa) can be stored for months in a cool place. Common names: waxed gourd, white gourd, ash gourd.

To prepare:

Put the tiger lilies in a bowl with hot water to cover, and set a plate over the bowl to prevent the steam from escaping.
Let stand until the lilies rehydrate and soften, about 20 minutes.
Squeeze the lilies between the palms of your hands to get rid of the excess water.
With a paring knife, remove any hard steams and tie each lily in a knot.
Pour the pork or chicken stock into a pot and bring it to a gentle boil over medium heat.
Reduce the heat to medium-low.
Reduce the heat to medium-low, add the winter melon and shredded pork or chicken, and season to taste with salt and pepper.
Simmer partially covered, until the melon is cooked, about 15 to 20 minutes.
Serve hot in communal bowl or individual soup bowls-garnish with fresh cilantro leaves and scallion.