1.5 liters Chicken stock
2 Chicken thighs
450 g Pumpkin, peeled and cut into 1 cm cubes
2 Spring onions (scallions), sliced
2 tablespoons Nuoc cham sauce
1 teaspoon Pepper
1 sprig Coriander (cilantro) leaves, for garnishing

Pour the stock into a saucepan and bring to the boil. Add the chicken thighs. Simmer for 15 minutes, until cooked through. Remove and set aside. Add the pumpkin cubes to the stock with the spring onions, nuoc cham sauce and pepper. While pumpkin is simmering, strip the meat from the chicken and return it to the pan. Pour out the soup into serving bowl. Garnish with coriander leaves. Serve hot with white rice