It’s currently 61°F. I don’t like the cold. I complain when temperature is around 60°F. Die when it dips below 50°F.
To warm myself up, I wedge myself between my children and smooch off their body heat (reason I have two kids). That and eating lots and lots of soups. Luckily, Vietnamese home cooking always has a side of vegetable soup (canh) so I’m ready at a moment’s notice to whip up something delicious to warm the belly.
During the cold months, Kabocha Soup or Canh Bi Do is my one of my go-to soups. Kabocha squash is plentiful, starting in the early Fall. You can find them in both Asian and American supermarkets. They are similar to pumpkins but instead of a bright orange skin, it is deep green. Some may have bumpy knobs on the surface, and the center of the squash is hollow and filled with large seeds. The flesh is bright yellow/orange and hard as a rock. When cooked, it softens and tastes sweet, making it perfect for soups and stews. If you can’t find kabocha squash, substitute with pumpkin.
For the Vietnamese Kabocha Soup (Canh Bi Do), I start off with a pork stock made with pork bones. The stock simmer for about 30 minutes, after which I add kabocha squash. Some people peel off the skin of the kabocha squash and mainly use the flesh, but peeling off the hard skin is no easy task. Many times I have to use a mallet to pound on the backside of my knife to help cut through the skin. I recently found out that you simply can just leave the skin intact and add it straight to the soup.
Once the kabocha squash is chopstick-tender, season to taste with fish sauce, a bit of sugar, salt, and bouillon powder. Right before serving, add chopped green onions and a pinch of black pepper and you’re done!
In the cold months, I spend lots of time huddling for warmth between my kids and very little time in the kitchen. So when it comes to cooking, I need a recipe that fills me up for a long time, takes no more than one hour, and tastes delicious. Kabocha squash soup fits the bill.
Serve this traditional soup with steamed rice and other side dishes for a complete Vietnamese family meal.
Related Post: The Guide to Cooking Perfectly Steamed Rice: Asian Kid Edition
Popular Vietnamese Dishes to Complete the Meal
- Caramelized Pork Spare Ribs (Suon Ram Man)
- Caramelized Shrimp (Tom Rim)
- Braised & Caramelized Catfish (Ca Kho)
- Ginger Chicken (Ga Kho Gung)
Other Vietnamese Soups You Might Enjoy
- Papaya Soup with Pork
- Chayote Squash Soup with Minced Shrimp
- Vietnamese Kabocha Squash Soup with Chicken
- Pork Spare Rib Soup with Potatoes, Carrots and Cauliflower
Vietnamese Kabocha Squash Soup with Pork Ribs (Canh Bi Do Nau Suon Heo)
- Total Time: 50 minutes
- Yield: 5 1x
Description
This hearty Vietnamese pumpkin and pork rib soup that pairs perfectly with steamed rice.
Ingredients
- 1 small kabocha squash (about 1 1/2 lbs flesh)
- 2 green onions
- 1 lb pork spare ribs
- 1 tablespoon vegetable oil
- 1 tablespoon minced shallot
- 2 teaspoons minced garlic
- 2 quarts water
- 2 teaspoons fish sauce
- 1 teaspoon salt
- 1 teaspoon chicken bouillon powder
- 1 teaspoon granulated sugar
- 1/8 teaspoon ground inch black pepper (pinch)
Instructions
- Prep the ingredients: You can choose whether to keep the peel of the kabocha squash or not. It’s entirely edible. Slice the kabocha in half and remove the seeds. Cut the kabocha squash into large wedges then into bite-sized pieces. Set aside. Remove the root ends of the green onions then thinly slice into concentric circles. Keep the whites and greens separated and set aside. Cut the pork ribs into 2″ pieces using a large meat cleaver.
- Toast aromatics: Add vegetable oil to the bottom of a small pot. Heat on medium high. Add shallots, garlic and whites of green onions. Pan fry for 10 seconds or until fragrant.
- Add pork ribs and toss them until evenly coated with aromatics. Add water. Bring pot to a low simmer and cook for 30 minutes. Skim off the foam at the top, if needed.
- Add kabocha squash. Cook for about 10 minutes or until squash can be pierced with knife with a bit of resistant. Season to taste with fish sauce, salt, chicken bouillon powder and sugar.
- Finish: When ready to serve, garnish with the remaining green onions and a pinch of ground black pepper. Serve with steamed rice for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: side dish
- Method: Stovetop
- Cuisine: asian, vietnamese
