Vietnamese Pumpkin Soup (Canh Bi Do recipe) is a delicious healthy, nutritious, healthy, and nutritious vegetable soup to serve with every day meals, particularly in winter. You can prepare it in one pot in less than 30 minutes.
Traditional Vietnamese dishes usually include brothy soup dishes. It is a nice distinct flavor from “dry” rice and other dishes, which makes the food more satisfying. The pumpkin soup is one of my favourites to enjoy in winter. It’s also a great alternative to this potato and carrot stew made of pork. Its Vietnamese word for it “canh bi do” is ” canh bi do“.
Ingredients
Because the Vietnamese squash soup can be described as a common dish it is packed with basic and cheap ingredients. The primary ingredient is of course, squash. I typically make use of butternut squash to give the soup a lot of sweetness that is natural. You could also try Kabocha squash or any other variety of winter squash or pumpkin that are sweet.
The broth is prepared by boiling the ground meat in water. The broth is it is then seasoned using salt (and fish sauce, according to preference and to be used if desired). This is enough to create an enticing base and also serve as umami to the soup. I would suggest using ground pork that has only a small amount of fat when it is possible.
There is a way to make the pork ribs broth, however it can make the soup slightly too thick and heavy, according to my observation. Ground pork adds to the soup a the lightness that is perfect with the pumpkin. Additionally simmering pork ribs can take about an hour, while a ground pork-based broth can take only a few minutes to prepare.
I love serving canh bi do with chopped cilantro and scallion sprinkled over the top. A few people from Southern Vietnam like to use saw-tooth leaves ( ngo gai) instead of cilantro.
Notes on Cooking
Vietnamese pumpkin soups are so easy and simple to prepare that there’s nothing to worry about. Just two simple suggestions prior to heading to the recipe guide:
- Cut your pumpkin in pieces of the same thickness so that they cook simultaneously.
- skim foam to ensure that the soup appears like a clear
Se more Vietnamese soup:
- Tomato egg drop soup
- Noodle Soup with Chicken, Egg and Pork
- Súp Nui Gà recipe – Vietnamese Chicken Soup
Canh Bi Do recipe – Vietnamese Pumpkin Soup
Ingredients
- 14 oz of peeled, uncooked butternut squash (or Kabocha squash, or other varieties of cooking pumpkins)
- 5 oz of ground pork (with a low proportion of fat preferentially)
- 1/4 teaspoon of salt (to taste)
- olive oil
- 2 cloves of garlic, chopped
- 3 1/4 cup of water
- 1 teaspoon of fish sauce an option (to taste)
- Scallions, thinly sliced
- black pepper
- cilantro, chopped roughly
Instructions
- Cut the squash into smaller pieces that are about 1/2 to 3/4 inches thick. Set aside. Mix ground pork and 1 teaspoon salt.
- Set a saucepan on medium-high heat. Heat an amount of oil. When the oil is hot then add the minced garlic and cook for a few minutes until it becomes fragrant.
- Add the ground pork. Stir and cook while breaking the meat. Then add the other 1/2 teaspoon salt and keep stirring till the meat is not pink anymore on the exterior.
- Add water to the pot and bring it up to an unbeatable boil. Clean any foam off and then reduce temperatures to moderate simmer. Cover the pot with the lid loosely and cook for 5-10 minutes.
- Remove the lid and add the squash pieces. Turn up the temperature and let the soup simmer to an unending simmer. Then , you can skim the foam off and reduce the heat to a simmer. Cover the pot with a lid that is slightly in a bid and cook for approximately 10 minutes and until squash has become cooked according to your preferences.
- Check the soup for taste and alter the seasoning using salt or fish sauce according to your taste. Transfer the soup into serving bowls. Sprinkle chopped scallion, cilantro and chopped over the top, and sprinkle with black pepper. Serve right away.
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add some peanuts, i like it