Soup, also known as canh, is a staple in Vietnamese home cooking. Rather than being served on its own, it is served as a light side dish to steamed rice and a protein entrée. It is enjoyed throughout the meal as a palate cleanser between chopstick-scooped bites of rice.
A simple yet popular fall and winter soup is Vietnamese Kabocha squash. In this post, I’m making kabocha squash soup with chicken. For the pork version, click here.
Kabocha squash (Bi Do) is also known as Japanese pumpkin. The addition of Kabocha squash in soups gives it a natural sweetness without the use of additional sugar.
Prepare the kabocha squash just like any other pumpkin for cooking. Remove the seeds and fibers, then cut the squash into bite-sized pieces. You can eat kabocha with the skin on, but many Vietnamese cooks prefer to peel it even though it’s a bit tough to remove. The peel softens as it cooks and adds extra nutrients.
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
- Kabocha Squash Soup with Pork Meatballs
- Chayote Squash Soup with Minced Shrimp
- Kabocha Pumpkin Soup with Minced Shrimp
- Pork Spare Rib Soup with Potatoes, Carrots and Cauliflower
Vietnamese Kabocha Squash Soup with Chicken (Canh Bi Do Nau Ga)
- Total Time: 20 minutes
- Yield: 4 1x
Description
A light and delicious kabocha squash and chicken soup. It’s perfect on its own or served with steamed rice for a traditional family-style meal.
Ingredients
- 1 tablespoon vegetable oil
- 3 garlic cloves
- 2 green onions
- 1 1/2 quarts water
- 1 lb chicken thighs
- 1 small kabocha squash (about 1 lb)
- 1 1/2 teaspoons sea salt
- 2 teaspoons fish sauce
- 1 1/2 teaspoons chicken bouillon powder
- 1/2 teaspoon ground black pepper
Instructions
- Prepare the ingredients: Peel and finely chop the garlic. Thinly slice the green onions, separating the white and green parts. Peel the kabocha if you prefer, then scoop out the seeds and fibers and cut it into 1.5-inch chunks. Slice the chicken into 1.5-inch chunks as well. Set everything aside.
- Pan fry aromatics: Add vegetable oil to the bottom of a heavy-bottom small pot. Heat on medium-low. Add garlic and whites of green onions. Stir until fragrant (about 10 seconds).
- Chicken and kabocha: Add chicken and kabocha squash and toss in aromatics for 5 seconds. Season chicken with half of salt, fish sauce, chicken bouillon powder and ground black pepper. Toss to evenly mix with seasonings and lightly pan fry for 2 minutes.
- Make soup: Add water and crank up the heat to bring it to a boil quickly (about 9 minutes) then reduce heat to a medium simmer. Cook for 10 minutes. If using boneless chicken, reduce cook time for about 6 minutes instead. Occasionally skim off the foam/impurities that rise to the top.
- Season stock and serve: Season soup with rest of salt, fish sauce, chicken bouillon powder and ground black pepper. Taste and adjust if needed. Transfer to a serving bowl and garnish with the remaining green onions and an optional sprinkle of ground black pepper.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: side dish
- Method: Stovetop
- Cuisine: asian, vietnamese
