Canh Suon Bi Do / Kabocha Squash Soup with Pork Spare Ribs
This is another Vietnamese soup you will almost never find on a restaurant menu, as canh suon bi do is a true homestyle soup, the kind of dish that shows up alongside a few simple mains and a plate of rice as part of a complete com gia dinh, or Vietnamese family meal. These soups
- Prep time
- 15 min
- Cook time
- 1 hr
- Yield
- 5 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 4 Quarts Water
- 1 Medium Kobucha Squash
- 2 lbs Pork Spare Ribs
- 1/2 Onion
- 1 inch nub Ginger
- 1 tbsp MSG
- 3 tbsp Fish Sauce
- Salt and Pepper to Taste
- Green Onions
- Black Pepper
Instructions
- 1
Prep work:
- 2
Parboil the pork spare ribs in boiling water for 5 minutes to remove impurities. Drain, then rinse and scrub the ribs well under cold running water until clean. Cut the ribs into smaller pieces between the bones
- 3
Prep the kabocha squash by peeling the skin, if desired, then cutting it in half and removing the seeds. Cut into bite-sized pieces and set aside
- 4
Char half an onion and a small nub of ginger in a dry pan over high heat, directly over an open flame, or under a broiler until fragrant and lightly blackened
- 5
Finely chop green onions and reserve for garnish
- 6
Cook the Soup:
- 7
Bring a pot of water to a boil. Add the cleaned pork ribs along with the charred onion and ginger. Bring back to a boil, skim off any impurities, then lower the heat and simmer gently, partially covered, for 30 to 45 minutes until the pork is mostly tender
- 8
Add the kabocha squash and season with MSG and fish sauce. Continue simmering for 10 to 15 minutes, until the squash is tender but not falling apart. Taste and adjust seasoning as needed
- 9
Serve:
- 10
Serve hot with rice or alongside a family-style Vietnamese meal. Garnish with green onions and freshly ground black pepper. Enjoy!