Name: Vietnamese Kabocha Squash Soup with Pork Meatballs (Canh Bi Do Nau Moc)
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: Vietnamese
Ingredients: 2 liters water; 1 kabocha squash (core removed, peeled, cut into bite-size pieces); 1 tablespoon granulated white sugar; 2 tablespoons fish sauce; 2 teaspoons fine sea salt; 1 teaspoon MSG (optional); 4 green onions/scallions (ends removed, cut into 2-inch segments); 1/4 teaspoon ground black pepper; 1 lb ground pork (80% lean/20% fat, semi-frozen for ease of blending); 3 tablespoons granulated white sugar; 1/2 teaspoon fine sea salt; 2 tablespoons fish sauce; 1/4 teaspoon ground black pepper; 3 garlic cloves (whole); 3 tablespoons vegetable oil; 5-6 ice cubes; 2 teaspoons Alsa baking powder; 2 tablespoons tapioca starch dissolved in 4 tablespoons cold water

Description

A traditional soup side dish of kabocha squash and tender pork meatballs. These Vietnamese pork meatballs are soft with a springy texture. When paired with kabocha in a side soup, it’s simple good eating with no fuss. Eat with steamed rice for a complete meal.

Ingredients

Units Scale

Soup

2 liters water
1 kabocha squash (core removed, peeled, cut into bite-size pieces)
1 tablespoon granulated white sugar
2 tablespoons fish sauce
2 teaspoons fine sea salt
1 teaspoon MSG (optional)
4 green onions/scallions (ends removed, cut into 2-inch segments)
1/4 teaspoon ground black pepper

Pork Meatballs

1 lb ground pork (80% lean/20% fat, semi-frozen for ease of blending)
3 tablespoons granulated white sugar
1/2 teaspoon fine sea salt
2 tablespoons fish sauce
1/4 teaspoon ground black pepper
3 garlic cloves (whole)
3 tablespoons vegetable oil
5-6 ice cubes
2 teaspoons Alsa baking powder
2 tablespoons tapioca starch dissolved in 4 tablespoons cold water

Cook Mode Prevent your screen from going dark

Instructions

Prepare the pork paste: Break apart ground pork into small chunks and add to food processor. Add sugar, salt, fish sauce, black pepper, garlic cloves, oil and ice cubes. Blend on high for 7-10 minutes. Detach bowl (with blade) and place in freezer to chill for 30 minutes. After 30 minutes, remove from freezer. Add baking powder and tapioca starch slurry. Blend on high for 5-8 more minutes until you have the paste similar to play-doh texture. Set aside.
Cook the kabocha squash: In a large pot, heat water (2 liters) on high. Once you reach a rolling boil, add kabocha squash. Lower heat to gentle simmer and cook for 8-10 minutes or until kabocha squash can be pierced with fork with a bit of resistance.
Form and cook meatballs: Using two spoons, scoop and shape pork paste into balls and drop them directly into the soup pot. Cook for 4-6 minutes or until meat balls float to the top.
Season the soup: Season with sugar, fish sauce, chicken stock powder, sea salt and MSG.
Garnish and serve: Turn off the heat and garnish the soup with scallions and a sprinkle of black pepper.

Prep Time: 20 minutes
Cook Time: 40 minutes
Category: Soup
Method: Simmer
Cuisine: Vietnamese