Vietnamese Kabocha Squash Soup with Pork Ribs (Canh Bi Do Nau Suon Heo)
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
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
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
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
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
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.
Vietnamese Kabocha Squash Soup with Pork Ribs (Canh Bi Do Nau Suon Heo)
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About this Recipe
Craving a bowl of warm, comforting soup that nourishes the soul? This Vietnamese Kabocha Squash Soup with Pork Ribs, known as Canh Bi Do Nau Suon Heo, brings authentic flavors right to your kitchen with ease.
This Vietnamese Kabocha Squash Soup with Pork Ribs delivers a delightful balance of sweet kabocha squash and savory pork ribs, simmered to tender perfection. The careful layering of aromatic shallots and garlic, combined with the foundational savory notes of fish sauce, salt, and chicken bouillon, creates a deeply flavorful broth. This isn't just a simple soup; it's a hearty and incredibly satisfying dish that truly tastes like home-cooked Vietnamese comfort.
Prepare for a wonderfully aromatic experience as this Vietnamese pork rib soup simmers, filling your kitchen with its savory scent. You'll enjoy fork-tender, fall-off-the-bone pork ribs that complement the naturally sweet, creamy texture of cooked kabocha squash, all bathed in a savory, umami-rich broth. The delicate sweetness of the squash balances the richness of the pork, creating a harmonious and deeply satisfying bowl. This hearty soup offers a comforting warmth and satisfying depth of flavor, making it perfect for a family meal.
While pork spare ribs are traditional, you could substitute with pork neck bones or even chicken for a lighter broth, adjusting cooking times accordingly. If kabocha squash is hard to find, butternut squash makes a good alternative, though the flavor profile will be slightly different. For a touch more depth, a pinch more black pepper can be added at the end.
This Vietnamese Kabocha Squash Soup is a quintessential family dish, ideally served alongside a bowl of hot, fluffy steamed rice to soak up all the delicious broth. It's perfect for a cozy weeknight dinner or as a comforting centerpiece for a weekend gathering.