We’ve been getting a decent amount of squash blossoms from the garden. I turned them into what I am most familiar with and loved as a kid: canh! Canh is Vietnamese term for soup/broth that is typically served with other dishes as part of a meal as it usually very light. We had ours accompanying two other dishes and rice. Of course if you want to make a meal out of it, definitely try adding some udon or ramen for additional sustenance.
1 tsp salt
1 tsp sugar
2 tbsp fish sauce
1 small whole onion or leek stalk (to be removed before adding the blossom)
~10 oz pork spareribs, cut into chunks (Any meats with bones will do as well)
1 bunch of squash blossoms (the more the better!)
Prepare squash blossoms by removing pollen covered anthers and peeling back the tough string on the stalks of the flower. Wash and set aside.
In a pot, add ~8 cups water, salt, sugar, fish sauce, onion/leek and bring to a boil. Add the ribs, return to a boil, skimming any impurities. Reduce heat and let it simmer for 15-20 min.
Remove the onion/leek, add squash blossom and let it simmer for another 5 minutes. Adjust seasoning if needed. Transfer to soup bowls. Garnish with scallions. Serve with jasmine rice.