Up top is an opo squash, bought from the Chinese market. It looks sort of like a pear but tasted vaguely like zucchini and made a pleasant, easy soup when boiled with fish sauce, water, and a tiny amount of pork shoulder. My one complaint is that in her opo squash soup recipe Andrea Nguyen does not call for peeling the squash, as even after extra-long cooking, the skin was too crunchy, like the rind of a gourd. The recipe is here, and I recommend it, though would also recommend peeling the squash.
On the side, I served Nguyen's crispy fried eggplant which was delicious, especially dipped in nuoc cham.
I told the children the fried eggplant was fried potatoes, but in a harried way so I could pretend it was an absent-minded slip, should the fib be detected. No one figured it out, and the kids enthusiastically ate the fried eggplant. This is wrong. Tami Taylor would not tell such a lie.