Vietnamese Pumpkin Soup (Canh Bi Do)
Watch How to Cook the Soup
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Ingredients
Since this Vietnamese squash soup is an everyday dish, it contains very simple and affordable ingredients. The first main ingredient is, of course, squash. I usually use butternut squash, which will give the soup plenty of natural sweetness. You can also use Kabocha squash or other types of cooking pumpkin/winter squash that is sweet.The broth is made from simmering ground pork in water, and then simply seasoned with salt (and fish sauce, to taste and optional). That is enough to provide a savory base as well as umami for the soup. I recommend using ground pork with a minimal amount of fat if possible.It is possible to use pork ribs broth, although it makes the dish a bit too rich and heavy, from my experience. Using ground pork gives the soup such lightness that goes better with the pumpkin. Besides, simmering pork ribs takes at least an hour while a ground pork based broth takes just a few minutes to make.I like to serve canh bi do with chopped scallion and cilantro sprinkled on top. Some people in Southern Vietnam like to use saw-tooth leaves (ngo gai) instead of cilantro.
Cooking Tips
Vietnamese pumpkin soup is so quick and easy to make that there’s really not much to be extra careful about. I just have two quick suggestions before we head to the recipe card:
Make It A Meal
You can serve this soup with rice and some of the following Vietnamese savory dishes for a hassle-free and filling dinner:⭐️ I’d love to hear what you think about the dish, so please feel free to leave a comment and a rating if you have tried it. New recipes are added every week so let’s connect on Facebook, Youtube, Pinterest and Instagram for the latest updates. You can find my collection of Vietnamese recipes here.
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