Vietnamese Pumpkin Soup (Canh Bi Do)

Name: Vietnamese Pumpkin Soup (Canh Bi Do)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 3 people
Ingredients: 14 oz peeled, uncooked butternut squash; 5 oz ground pork; 3/4 teaspoon salt; olive oil; 2 garlic cloves, minced; 3 1/4 cup water; 1/2 teaspoon fish sauce, optional; scallions, thinly sliced; cilantro, roughly chopped; black pepper

User Reviews

5.0

15 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings
3 people
Calories
187 kcal
Course
Appetizer, Soup
Cuisine
Vietnamese

Vietnamese Pumpkin Soup (Canh Bi Do)

Finn Carter

Report

Vietnamese Pumpkin Soup (Canh Bi Do) is a tasty, nutritious, and filling vegetable soup for everyday meals, especially in winter. This quick and easy soup can be cooked with one pot in half an hour.

Share:

I Made This!

Be the first!

Print

Be the first!

Save this

Be the first!

Ingredients

Servings

14 oz peeled, uncooked butternut squash (or Kabocha squash, or other types of cooking pumpkin)
5 oz ground pork (with low percentage of fat preferably)
3/4 teaspoon salt (to taste)
olive oil
2 garlic cloves, minced
3 1/4 cup water
1/2 teaspoon fish sauce, optional (to taste)
scallions, thinly sliced
cilantro, roughly chopped
black pepper

Add to Shopping List

Instructions

Cut squash into small pieces, about ½-¾ inch thick. Set aside. Mix ground pork with ¼ teaspoon of salt.
Place a pot over medium heat and heat a small amount of oil. Once the oil is hot, add minced garlic and cook briefly until fragrant.
Add ground pork. Stir and cook while breaking up the meat. Add the remaining ½ teaspoon of salt and continue to stir and cook until the pork is no longer pink on the outside.
Pour water into the pot and bring it to a boil. Skim off any foam and lower the heat to a gentle simmer. Cover with the lid slightly askew and simmer for about 5-10 minutes.
Open the lid and add squash pieces. Increase the heat and let the soup come to a rolling simmer. Then skim off foam and lower the heat back to a gentle simmer. Cover with the lid slightly askew and cook for about 10 minutes, or until the squash is tender to your liking.
Taste the soup and adjust the seasoning with salt or fish sauce to your liking. Transfer to serving bowls. Scatter chopped scallion and cilantro on top and sprinkle some black pepper. Serve right away.

Notes

I can get 14 oz of peeled butternut squash from about 18-20 oz unpeeled squash (about half a squash).
I suggest using ground pork with a minimal amount of fat. If you can only find ground pork with a high percentage of fat (such as 20%), you can sauté it a little longer to render out some fat and then remove excess fat from the pot.

Nutrition Information

Show Details

Calories 187kcal (9%) Carbohydrates 16g (5%) Protein 9g (18%) Fat 10g (15%) Saturated Fat 4g (20%) Cholesterol 34mg (11%) Sodium 705mg (29%) Potassium 601mg (17%) Fiber 3g (12%) Sugar 3g (6%) Vitamin A 14063IU (281%) Vitamin C 29mg (32%) Calcium 81mg (8%) Iron 1mg (6%)

Nutrition Facts

Serving: 3people

Amount Per Serving

Calories 187 kcal

% Daily Value*

Calories	187kcal	9%
Carbohydrates	16g	5%
Protein	9g	18%
Fat	10g	15%
Saturated Fat	4g	20%
Cholesterol	34mg	11%
Sodium	705mg	29%
Potassium	601mg	13%
Fiber	3g	12%
Sugar	3g	6%
Vitamin A	14063IU	281%
Vitamin C	29mg	32%
Calcium	81mg	8%
Iron	1mg	6%