What is canh bí đỏ?
Canh in Vietnamese refers to any kind of soup, while bí đỏ means squash. So canh bí đỏ translates to squash soup. Now you’re probably wondering…what kind of squash since there are many different varieties of squash. Well, traditionally, it’s the Kabocha squash (a.k.a. Japanese pumpkin) that is used in the recipe. This is why some people will refer to this soup as Vietnamese pumpkin soup.
When it comes to squash soup, people think of a creamy, pureed soup. However, Vietnamese squash soup is not the normal squash soup in that the squash are not pureed. They are left in chunks and the broth is not cream based.
Kabocha squash
Squashes come from the plant family called Cucurbits. Believe it or not, squash are considered a fruit because it contains seeds and develops from a flower producing parts of plants. Squash blossoms are edible flowers that grow out of squash. They are quite delicious.
There are winter squash and summer squash. Kabocha squash falls into the winter squash category, and is often referred to a Japanese pumpkin. The Kabocha squash is round, hard on the outside and has a deep green skin. When cut open, it displays an intense yellow-orange flesh, similar to that of the inside of a butternut squash. It tastes very similar to a butternut squash as well…sweet & buttery. Kabocha squash is a common ingredient used in Asia to make both savory and sweet dishes.
I’ve seen Kabocha squash at both Asian and American grocery stores. However, if it’s not available, you can always substitute butternut squash, which is also a type of winter squash.
Ingredients for canh bí đỏ (Vietnamese squash soup)
This healthy and flavorful soup is simple to make. Only a few ingredients are needed:
Pork shoulder Boston butt roast.
If you don’t have pork shoulder Boston butt roast handy, you can substitute ground pork for the soup. It will taste great either way.
Butternut squash
For this recipe, I used butternut squash instead of Kabocha squash. I used a crinkle cutter to cube the butternut squash because it makes the pieces look nicer. After all, you eat with your eyes too, right?
Seasonings & aromatics
Salt, pepper, fish sauce, chicken powder, paprika, green onion and chopped garlic. I normally have a jar of already chopped garlic in the fridge for when I’m short on time.
Soup base
Water & chicken broth for the soup broth.
After all the ingredients are gathered, the pork gets marinated for 30 minutes then seared. Once seared, water and chicken broth are added and the broth is simmered for another 30 minutes before the cubed butternut squash is added. The soup is simmered on medium until the butternut squash pieces are soft. There you have it, delicious and healthy Vietnamese squash soup.
How to serve Vietnamese squash soup?
Growing up, canh (soup) is always served at meal time along with one or two main dishes, and of course Jasmine rice. My grandfather always asked what kind of soup we’re having today. To him, soup was an essential part of the meal. We use soup to “cleanse” our palate between main dishes.
I like to mix this Vietnamese squash soup with Jasmine rice. To me the butternut squash provides a sweet and buttery taste to the soup that complements nicely with the savory flavors of the pork and rice.
Canh Bí Đỏ (Vietnamese Squash Soup)
Ingredients
- 1.5 pounds pork shoulder cut into 1 inch cubes.
- 2 tsp salt
- ½ tsp sugar
- 2½ tsp fish sauce you can add more or less depending on your taste.
- 1 tsp pepper
- 1 tsp chicken powder
- 1 tbsp vegetable oil
- 1 tbsp chopped garlic
- 4 cups water
- 2 cups chicken broth
- 1 medium butternut squash cut into 1 inch cubes. Or cubed Kabocha squash.
- ¼ tsp paprika
- 2 stalks green onion (optional) chopped for garnish.
Instructions
- Wash the pork shoulder by sprinkling salt on it, then give it a gentle rub and wash the salt off with warm water. Pat the pork dry using paper towels.
- Cut the pork into 1 inch cubes. Add to the pork, salt, pepper, sugar, and fish sauce. Mix well to make sure all the ingredients are combined with the pork. Let it marinade for 30 minutes.
- While the meat marinades, peel then cut the butternut squash into 1 inch cubes.
- Add vegetable oil and chopped garlic into a pan and let it sauté for 2 minutes.
- Add marinated pork into the pan to sear the meat.
- When the meat is seared, add water…
- Then add chicken broth, and chicken powder. Close the lid and let the pork cook for 30 minutes.
- After the meat is cooked, add in the cubed butternut squash. Let the butternut squash simmer, uncovered, until it is soft.
- Add paprika for a little heat, and chopped green onion & then the pumpkin soup is ready to be served.
The next time you make squash soup, don’t puree the squash. Instead, try this canh bí đỏ (Vietnamese squash soup) recipe. For more soup recipes, click here.
