Canh Bí Đỏ

Name: Canh Bí Đỏ
Cook time: 40 min
Total time: 40 min
Yield: 4 servings
Cuisine: Vietnamese
Ingredients: 650g Kabocha Pumpkin, bí đỏ, small, peeled and cut into 2–3 cm chunks; 200g Ground Pork; 1.2 l Water, or unsalted chicken stock; 1 small Shallots, minced; 2 cloves of Garlic, minced; 1 1/2 tbsp Fish Sauce, nước mắm; 1/2 tsp Salt, fine; 1 tsp Sugar; 1/4 tsp Ground Black Pepper; 1 tbsp Neutral Oil; 2 Scallions, thinly sliced; 2 tbsp Cilantro, chopped

Canh Bí Đỏ is a comforting Vietnamese pumpkin soup that pairs tender cubes of sweet kabocha with savory, lightly seasoned ground pork. Fragrant aromatics, a touch of fish sauce, and fresh herbs finish this simple, nourishing bowl that’s perfect with steamed rice or enjoyed on its own.

Canh Bí Đỏ is a comforting Vietnamese pumpkin soup that pairs tender cubes of sweet kabocha with savory, lightly seasoned ground p... Show more

Traditional Vietnamese Recipe

Health Grade

A- · Excellent

Time

40 min

Price

1,05 €

Calories

238 kcal

low calorie

quick

easy

one pot

Method

Prep the vegetables

Rinse the Kabocha Pumpkin, cut off a small slice to give it a flat base, then split it open, scoop out the seeds, peel it, and cut it into 2–3 cm chunks. Mince the Shallots and Garlic, then thinly slice the Scallion and chop the Cilantro.

Cook the pork

Heat the Neutral Oil in a pot over medium heat. Add the shallots and garlic and stir for 30 seconds until fragrant, then add the Ground Pork and break it up with a spoon as it cooks. Keep stirring until the pork is no longer pink and the bits are lightly crumbly, about 3-4 minutes.

Simmer the soup

Pour in the Water (or unsalted chicken stock), then add the pumpkin chunks. Season with the Fish Sauce, Salt, Sugar, and Ground Black Pepper, and bring everything to a boil. Lower the heat to a gentle simmer and cook for 10 minutes, or until the pumpkin is tender but still holding its shape. Skim off any foam on the surface for a cleaner broth.

Garnish and serve

Taste the broth and adjust with a little more fish sauce or salt if needed. Turn off the heat, stir in the scallion, ladle the soup into bowls, and finish with the cilantro on top. Serve hot.