Fish Broth Poached Luffa with Salted and Fresh Egg

Why people make this dish

Luffa (also called ridge gourd or silk squash) divides opinion. Some people avoid it because they assume it is too cooling for their digestion — and Nourilo understands where that concern comes from. Restaurant versions are often stir-fried at high speed just long enough to keep the colour bright green, leaving the gourd half-raw. Undercooked luffa can indeed cause bloating or nausea in people with a sensitive or cold digestive system.

But there is another way to cook luffa that sidesteps this problem entirely: poach it gently in a pot of rich fish broth. By the time it is done, the gourd is fully cooked through, silky, and mild — carrying none of the rawness that upsets sensitive stomachs. Adding salted egg yolk gives the broth a beautiful golden colour and a savoury depth, while the fresh and salted egg whites combine into a soft, cloudy finish. This dish is also a wonderful way to make use of small whole fish or any fish bones you have on hand to build the broth.