Vietnamese Kabocha Pumpkin Soup with Ground Pork (Canh Bí Đỏ Nấu Thịt Băm)
In Vietnamese, canh refers to soup, typically a vegetable-based dish that includes a small amount of protein and is served alongside rice. Canh is light and refreshing, often serving as a palate cleanser between bites. There are numerous variations of Vietnamese vegetable soups, each differing in the vegetables and proteins used. One delightful version features kabocha squash paired with ground pork, known as Canh Bí Đỏ Nấu Thịt Băm.
Canh Bí Đỏ Nấu Thịt Băm translates to “Vietnamese pumpkin soup cooked with ground pork.” This recipe, like many of my canh dishes, is simple and requires only one pot. Using ground meat eliminates the need for marinating, and the small chunks of kabocha squash cook quickly, making this dish both easy and fast to prepare. In about 20 minutes, you’ll have a traditional and authentic Vietnamese soup to enjoy with steamed rice for a comforting homecooked meal.
What You Will Need
To prepare this classic Vietnamese vegetable soup, gather the following ingredients:
- Kabocha squash (Bí Đỏ): A winter squash resembling a small green pumpkin, with dark green skin and bright yellow-orange flesh. It can be found year-round, but is most abundant in late fall. If unavailable, substitutes include butternut squash, acorn squash, or regular pumpkins.
- Ground pork: The most common meat in Vietnamese cuisine; alternatives include ground chicken, beef, or crumbled tofu.
- Aromatics: Shallots and garlic.
- Neutral oil: Vegetable oil is recommended, but canola, sunflower, or peanut oil will also work.
- Seasonings: Salt, fish sauce, chicken bouillon powder or mushroom seasoning powder, and a bit of sugar for balance. Adjust to taste.
- Ground black pepper and cilantro: For garnish. Use freshly cracked black pepper if possible. For those who dislike cilantro, substitute with thinly sliced green onions.
How to Prepare a Kabocha Squash
To prepare the kabocha, use a metal spoon to scoop out the seeds and stringy bits, then cut the peeled squash into wedges and further into chunks.
Tips for Cutting and Peeling Kabocha Squash
If you find it difficult to cut and peel the kabocha squash, try microwaving it first. Pierce the squash with a knife to allow steam to escape, then microwave for 3-5 minutes to soften the skin. Afterward, use a sharp knife to remove the stem and cut the squash in half. Scoop out the seeds and fibrous strands, then slice or peel as needed for your recipe.
How to Make Canh Bí Đỏ Nấu Thịt Băm
Step 1: Toast Aromatics
Heat some neutral oil in a pot over medium-high heat. Add shallots and garlic, sautéing until fragrant (about 20 seconds).
Step 2: Add Pork and Seasonings
Add ground pork, salt, and ground black pepper. Cook for about 3 minutes to infuse the seasonings and aromatics into the meat.
Step 3: Add Water and Squash
Pour in water and bring to a boil. Add the kabocha squash and cook until fork-tender with a bit of resistance, about 5 minutes.
Step 4: Finish and Serve
Season the soup to taste with remaining salt, sugar, bouillon powder, and fish sauce. When ready to serve, sprinkle with black pepper and sliced cilantro or green onions. Enjoy with steamed rice and other protein side dishes for a complete meal, or savor it on its own.
