Vietnamese vegetable soups, called canh, are simple, light side dishes that are typically served with steamed rice.
You won’t find them in Vietnamese restaurants because they are everyday home-cooked dishes, often made on busy weeknights when you need something quick and filling.
What is Canh Muop?
One of the quickest Vietnamese vegetable soups to make is Canh Muop, a traditional Vietnamese soup cooked with bite-size chunks of luffa gourd.
Like all Vietnamese vegetable soups, you can pair the vegetable with whatever protein you have on hand. When made with ground pork, it’s Canh Muop Thit Bam, which is what we are making here. Another version is one with dried shrimp (Canh Muop Tom Kho).
What is Luffa Gourd?
Luffa (also spelled loofa or loofah) is a type of gourd that grows on vines with dark green leaves and yellow blossoms. When harvested young, the flesh is tender and edible. It is used often in Vietnamese soups and stir-fries.
Fun fact: Luffa is the same gourd used to make bath and kitchen sponges. When left to fully mature, the flesh becomes fibrous and inedible, and the dried inner skeleton becomes the loofahs you see in the bath and beauty section of department stores.
Two Types of Luffa Gourd
There are two common species of edible luffa you will find at Asian markets and you can use either one for this recipe:
- Luffa acutangula: Often labeled as angled luffa, rigid luffa, or Chinese okra. This variety is long, slender, and has deep ridges.
- Luffa aegyptiaca: This type is rounder with smooth skin and no ridges. It is sometimes mistaken for winter melon. Unlike winter melon, both luffa types have a soft, sponge-like flesh when cooked and can be used interchangeably in recipes.
How is Canh Served?
A typical Vietnamese family meal includes steamed rice, a protein dish (usually a braised dish), and a large bowl of canh.
You spoon a bit of everything into your rice bowl as you eat. At the end of the meal, when there’s more room in your rice bowl, you pour in some soup and slurp the last grains of rice for a warm, cozy finish. It’s the familiar way many of us grew up eating.
Of course, you can eat however you like. On cold days, when I want a lighter meal, I just have this vegetable soup by itself and I’m just as happy.
Recipe below. Enjoy!
Popular Pork Dishes to Complete the Meal
- Quick & Easy Vietnamese Caramelized Ground Pork Rice Bowls
- Vietnamese Caramelized Pork Spare Ribs
- Lazy Pan-Fried Lemongrass Pork Ribs with Sweet & Savory Glaze
- Easy Chinese-Style Soy Sauce Braised Pork Ribs
- Vietnamese/Chinese Barbecue Pork
Vietnamese Luffa Gourd Soup with Ground Pork (Canh Mướp Thịt Băm)
- Total Time: 25 minutes
- Yield: 5 1x
Description
Try this quick and satisfying Vietnamese soup made with ground pork and young luffa gourd. This simple, comforting dish cooks quickly and pairs perfectly with steamed rice.
Ingredients
- 1 tablespoon vegetable oil
- 1 shallot (peel and mince)
- 2 garlic cloves (peel and mince)
- 8 oz ground pork
- 1 1/2 quarts water or stock
- 2 teaspoons fish sauce
- 1 teaspoon sea salt
- 1 teaspoon chicken or vegetable bouillon stock powder
- 1 teaspoon sugar
- 1 large luffa (about 2 lbs; peel and slice into small chunks)
- 1/4 teaspoon ground black pepper
- 2 green onions (slice thin)
Instructions
- Toast aromatics: In a medium pot, heat oil on medium high. Add shallot and garlic and sauté until fragrant (about 15 seconds). Add ground pork and sauté to combine with aromatics (about 5 minutes).
- Add water/stock and bring pot to a boil then reduce heat to low simmer. Cook for 10 minutes. Occasionally skim off the foam at the top as needed.
- Season stock with fish sauce, sea salt, bouillon powder and sugar.
- Add sliced luffa gourd. Cook for 5 minutes or until gourds are soft and tender.
- Garnish and Serve: Garnish with ground black pepper and green onions when you are ready to serve.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Asian, Vietnamese
