Vietnamese Kabocha Squash Soup (Canh Bí Đỏ Thịt Bằm)
Vietnamese Kabocha Squash Soup is buttery, sweet and simple to make! This recipe is the emergency soup of your dreams!
- Prep time
- 10 min
- Cook time
- 30 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 kg / 2.2 lb kabocha squash
- 150 g / 0.33 lb pork mince
- 2 sprig spring onion heads ((the white part))
- 2 L water
- 1 tsp salt ((or to taste))
- 1 3/4 tbsp sugar ((or to taste))
- 1 tbsp chicken bouillon powder
- 1 tbsp oil
Instructions
- 1
Divide the squash along the grooves.Note: The vegetable is naturally hard, so use a large cleaver or knife.
- 2
Use a smaller knife to peel away the skin.
- 3
Run the same small knife along the part where the soft and firm parts meet to remove the seeds.
- 4
Cut the vegetable into chunks, roughly 10cm (4") thick or to preference.
- 5
Bring the water to a boil and add the vegetables in to cook.
- 6
Meanwhile, use a mortar and pestle to pound the spring onion heads until they're split. Alternatively, use a large cleaver to slap at it.
- 7
Add oil to a small saucepan on medium heat and cook the spring onion heads for 30 seconds or until fragrant.
- 8
Turn the heat to high and add the pork mince in to cook for 5 minutes or until cooked.
- 9
Pour the mince into the soup and season. Let it come to a boil and simmer for another 20 minutes or until the vegetable has softened.
- 10
Serve hot as is!