Vietnamese Kabocha Squash Soup with Pork Ribs (Canh Bi Do Nau Suon Heo)

Vietnamese Kabocha Squash Soup with Pork Ribs (Canh Bi Do Nau Suon Heo)

from vickypham.com
50 min
5 servings

This hearty Vietnamese pumpkin and pork rib soup that pairs perfectly with steamed rice.

Ingredients

  • 1 small kabocha squash (about 1½ lbs flesh)
  • 2 green onions
  • 1 lb pork spare ribs
  • 1 tablespoon vegetable oil
  • 1 tablespoon minced shallot
  • 2 teaspoons minced garlic
  • 2 quarts water
  • 2 teaspoons fish sauce
  • 1 teaspoon salt
  • 1 teaspoon chicken bouillon powder
  • 1 teaspoon granulated sugar
  • ⅛ teaspoon ground inch black pepper (pinch)

Directions

  1. 1

    You can choose whether to keep the peel of the kabocha squash or not. It’s entirely edible. Slice the kabocha in half and remove the seeds. Cut the kabocha squash into large wedges then into bite-sized pieces. Set aside. Remove the root ends of the green onions then thinly slice into concentric circles. Keep the whites and greens separated and set aside. Cut the pork ribs into 2″ pieces using a large meat cleaver.

  2. 2

    Add vegetable oil to the bottom of a small pot. Heat on medium high. Add shallots, garlic and whites of green onions. Pan fry for 10 seconds or until fragrant.

  3. 3

    and toss them until evenly coated with aromatics. Add water. Bring pot to a low simmer and cook for 30 minutes. Skim off the foam at the top, if needed.

  4. 4

    Cook for about 10 minutes or until squash can be pierced with knife with a bit of resistant. Season to taste with fish sauce, salt, chicken bouillon powder and sugar.

  5. 5

    When ready to serve, garnish with the remaining green onions and a pinch of ground black pepper. Serve with steamed rice for a complete meal.