Vietnamese Squash Soup (Canh Bí Đỏ)
Vietnamese Squash Soup (Canh Bí Đỏ) is a light, comforting soup made with pork and sweet kabocha squash. This simple home-style dish is nourishing, anti-inflammatory, and hearty.
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
Tried this recipe?Please LEAVE A REVIEW and share (tag @thaotamto)!
Share Recipe