Butternut Squash and Pork Soup with Fish Sauce and Tender Herbs

Stir together pork, fish sauce, sugar, 1/2 teaspoon salt, and 1/4 teaspoon black pepper in a medium bowl until combined. Let stand at room temperature 10 minutes.

在一个大平底锅热油和黄油medium-high. Add shallot and garlic; cook, stirring often, until tender, about 3 minutes. Add pork mixture; cook, stirring to break up into small pieces, about 1 minute. Add 6 cups water; bring to a gentle boil over medium-high. Boil, skimming surface of any foam or impurities, until broth is clear, about 3 minutes.

Add squash, remaining 1 1/2 teaspoons salt, and remaining 1/4 teaspoon black pepper to mixture in saucepan; reduce heat to medium-low. Cook, stirring occasionally, until squash is tender, 20 to 25 minutes. Remove from heat. Ladle soup evenly into 4 bowls. Top with cilantro, Thai basil, and chile slices, if desired.