Canh bi do thit - Vietnamese Kabocha Squash Soup

 

     Well this was a fun find for a seasonal recipe. I was looking for pumpkin recipes from around the world and it's fun to see the overwhelmingly savory dishes as a change from the typical sweet ones we have in the states. 

     This one is great because thanks to the delicious and well balanced pork bouillon, along with the thinly sliced squash, it's super quick to throw together in a hurry for a dinner that is hearty and filling while not feeling heavy, it's still light and delicate with a great flavor. Fish sauce is traditional but due to allergies I swap it out with soy sauce, it's not the same but it's as close as I can get. Enjoy! 

Canh bi do thit Recipe

1 1/2 lb. ground pork

2 Tbsp. oil

1 dash salt

1 dash white pepper powder

1 Tbsp. garlic paste

1 Tbsp. vinegar

2 tsp. sugar

1 kabocha squash, sliced

6 c. water

3 Pork bouillon cubes

1 bunch green onions, sliced

3 Tbsp. soy sauce

Heat the oil in a soup pan and add the ground pork, salt, and white pepper. Cook, crumbling, until the pork is about 75% cooked. Add the garlic paste and continue cooking until cooked through. Turn the heat to high and add the vinegar and cook until reduced. 

Add all the remaining ingredients, except the green onions, and simmer gently until the squash is tender and cooked through. Add the green onions and cook an additional 30 seconds. Serve with soy sauce and freshly cracked black pepper.