Vietnamese Chayote Squash Soup with Pork Meatballs (Canh Su Su Nau Gio Song/Canh Moc)

What is Canh Su Su Nấu Giò Sống/Canh Mọc?

Get ready for a taste of Vietnamese childhood with this comforting vegetable and pork soup.

This traditional soup is easy-to-make, featuring two main ingredients, chayote squash and pork. The pork in this soup has been pounded into a paste and pre-seasoned for your convenience. Simply add it to the soup and you’re done.

Its light and flavorful broth pairs beautifully with steamed rice, making it an ideal accompaniments to other side dishes for a complete family-style meal.

Related Post: The Guide to Cooking Perfectly Steamed Rice: Asian Kid Edition

What You Will Need

Chayote squash: Chayote, also known as Trái Su Su in Vietnamese, Mirliton, and choko, is a light green, pear-shaped vegetable belonging to the gourd family. It’s in season from October to March and often found in many grocery stores.

The ones at the stores are usually spike-free with a smooth and light green skin and contain very little to no latex. Other varieties, especially home-grown ones, have small thorns on the surface and contain a lot of latex. Both varieties are similar in taste and texture to zucchini.

In Asian/Vietnamese cuisine, it’s common to enjoy chayote in soups or stir-fries. The chayote seed is edible and can add extra nutrients to your dish when tender.

Pork Paste: Raw Vietnamese pork paste is known as Giò Sống. When rolled into meatballs and cooked, it is known as Mọc.

Giò Sống is made by finely grinding or pounding pork, and it is often already seasoned. You can find them in small tubs in the freezer or refrigerated aisle of Vietnamese/Asian grocery stores.

Because the pork paste is already seasoned, it is ready to use for making pork meatballs, which greatly simplifying the recipe.

If you can’t find pork paste at the store, click on this video where I walk you through on how to make it at home.

Shallot and Garlic: Shallot and garlic offer an aromatic base to the soup. If you don’t have shallot, substitute with half of a small yellow onion.

Neutral Oil: We just need a little bit to stir fry the aromatics to get the aroma going. I’m using vegetable oil.

Seasonings: Fish sauce, salt, sugar and MSG (optional).

Garnishes: Add a pop of color with green cilantro and sprinkle of ground black pepper. If you are not a fan of cilantro, substitute with green onions/scallions instead.

Pro tip: If you don’t have aromatics (garlic/shallots/bulb onion), substitute with the white stems of the green onions.

How to Make it

Step 1: Toast aromatics

In a medium stockpot, heat the oil over medium-high heat. Add the garlic and shallots. Sauté until fragrant (about 30 seconds).

Step 2: Add water

Carefully pour in the water. Be careful of hot oil splatters. Bring the pot to a boil over high heat.

Step 3: Add pork paste

Scoop the pork paste out with a small spoon and drop it into the hot soup. I typically use only half of the container of pork paste, but add as much or as little as you want.

Step 4: Add chayote

Once the liquid is boiling, add the chayote squash. Simmer for 5 minutes, or until chayote is tender.

Step 5: Season soup

Add sugar, fish sauce, sea salt, and MSG (if using), a little at a time to taste.

Step 6: Garnish

Garnish with chopped cilantro, and a sprinkle of ground black pepper.

Vietnamese Chayote Squash Soup with Pork Meatballs (Canh Su Su Nau Gio Song/Canh Moc)

Complete the Meal

You can enjoy this soup on its own, but it’s typically served with steamed rice and other protein side dishes.

Here are a few options to complete the meal:

• Easy Vietnamese Caramelized Ground Pork
• Steamed Fish with Scallions and Ginger (Ca Hap Gung Hanh)
• Caramelized Pork Spare Ribs
• Easy Chinese-Style Soy Sauce Braised Pork Ribs
• Pan-Fried Tofu and Eggs
• Ginger Chicken (Ga Kho Gung)

Other Soups You Might Enjoy

• Vietnamese Pork Spare Rib Soup with Opo Squash
• Chicken Soup with Baby Spinach
• Pig Feet Soup with Potatoes and Carrots
• Pompano Fish and Sour Bamboo Soup

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