Vietnamese Squash Soup (Canh Bí Đỏ)
This simple Vietnamese squash soup is a light, comforting dish that’s commonly served as part of a traditional Vietnamese family meal. It’s made with ground pork, a clean chicken broth, and squash, most often kabocha.
What I love about kabocha squash is its naturally sweet flavor. It’s rich in beta-carotene, which the body converts into vitamin A to support immune function and skin health. Kabocha also contains antioxidants and compounds studied for their anti-inflammatory properties, making this soup both comforting and nourishing.
The skin is completely edible and softens as it cooks, adding fiber and extra nutrients without any additional effort.
Vietnamese Squash Soup (Canh Bí Đỏ)
Ingredients
- 1 Tbsp shallots, minced
- ½ Tbsp garlic, minced
- ¼ cup whites of green onion, chopped
- 6 oz ground pork
- ½ tsp salt
- 1 cup chicken broth, unsalted
- 1 cup water
- 2 cups kabocha squash, cut in 1” pieces
- 1 Tbsp chicken bouillon powder
- ½ Tbsp fish sauce
- ¼ tsp sugar
Garnish
- Green onion
- Black pepper
Instructions Start Cooking
- Heat oil in a large pot over medium heat. Once hot, add the garlic, shallots, and white parts of the green onions. Sauté for 1–2 minutes, until fragrant.1 Tbsp shallots, ½ Tbsp garlic, ¼ cup whites of green onion
- Add the ground pork and season lightly with salt. Cook, breaking it apart, until no longer pink.6 oz ground pork, ½ tsp salt
- Pour in the water and chicken broth. Increase heat to medium-high and bring to a boil. Skim off any foam or impurities that rise to the surface.1 cup chicken broth, 1 cup water
- Reduce heat to a gentle simmer, cover, and cook for 10 minutes to allow the flavors to develop.
- Add the squash and chicken bouillon, then cook for about 10 minutes, or until the squash is tender. Stir in the fish sauce and sugar, adjusting to taste.2 cups kabocha squash, 1 Tbsp chicken bouillon powder, ½ Tbsp fish sauce, ¼ tsp sugar
- Garnish with chopped green onions and freshly ground black pepper before serving.Green onion, Black pepper
Hi, I’m Tam!
I’m a Vietnamese American and the creator behind this recipe blog. I was previously a scientist but now do recipe development and content creation. I turned my love for research and food into intentional, science-backed cooking…
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