Vietnamese kabocha squash soup with pork ribs (Canh Bi Do) is a comforting, savory dish featuring tender pork ribs and sweet kabocha squash simmered in a flavorful broth. It’s an easy Vietnamese homestyle soup, perfect for cozy fall dinners.
Vietnamese kabocha squash soup with pork ribs (Canh Bi Do) is a comforting, savory dish featuring tender pork ribs and sweet kabocha squash simmered in a flavorful broth. It’s an easy Vietnamese homestyle soup, perfect for cozy fall dinners.
Canh bi do is a classic Vietnamese home-cooked soup that is served as part of a family meal. I especially love making this soup during the fall when Kabocha squash is in season. It’s naturally sweet, hearty, and pairs beautifully with the savory pork broth.
My version starts by simmering pork ribs with shallots to create a rich, flavorful broth while making the meat ultra-tender. Then I add kabocha squash and cook it until soft and buttery. The natural sweetness of the squash balances the savory broth, making this soup so comforting. Serve it with steamed white rice and your favorite Vietnamese dishes for a complete family-style meal.
Canh bi do is a traditional Vietnamese pumpkin or Kabocha squash soup commonly made with pork ribs, ground pork, or shrimp. Unlike American or Western pumpkin soups, this soup has a light, savory broth with tender pieces of Kabocha squash. It is typically served with steamed white rice and other Vietnamese protein and vegetable dishes as part of an everyday weeknight meal.
Ingredients
You can find all the ingredients for my Vietnamese kabocha squash soup with pork ribs recipe at your local Asian or Vietnamese grocery store. The recipe card below includes full measurements and links to everything I used.
Pork Square Ribs: I like using pork ribs because they become melt in your mouth tender as they simmer and create a rich savory flavor to the broth. You can ask your butcher to cut the ribs in half for bite sized pieces or find them halved in Asian grocery stores.
Kabocha Squash: has a naturally sweet, nutty flavor and a creamy texture when cooked. The best squash is heavy in size, deep green in color and has one small yellow spot.
Water: the base of the soup. The pork ribs naturally flavor the broth while it simmers.
Shallot: adds an aromatic depth to the broth.
Fish Sauce: adds a savory, umami rich flavor. There are no substitutions for fish sauce.
Chicken Bouillon Powder: I like adding this because it enhances the broth’s savory flavor and adds an extra boost of umami.
Sugar: balances the savory seasonings and brings out the squash’s natural sweetness.
Salt and Black Pepper: to season the soup and add subtl warmth.
Green Onion: add a fresh onion flavor and garnish to the soup.
Substitutions
Protein: Instead of pork ribs, you can use ground pork, shrimp, or ground shrimp meatballs. These options cook much faster. You will only need to cook the broth until it is done.
Pumpkin or butternut squash: are similar in sweetness but yield different textures and flavors.
How to Make
Here are the step-by-step instructions for how to make this Vietnamese kabocha squash soup with pork ribs (canh bi do).
Cover the pork with water in a large pot and bring to a boil. Boil for 5 minutes then drain and rinse off the scum.
Add the pork, water and shallot to a large pot and bring to a boil. Then lower the heat and simmer for 45 minutes or until pork is tender. Then remove the shallot.
Mix in the remaining seasoning to the soup.
Add the squash and cook for 10-15 minutes or until fork tender. Avoid stirring too vigrorously or over cooking the squash.
Garnish with green onion and serve with white rice.
What I Learned Testing This Recipe
Parboil the pork ribs. I like to parboil the ribs to clean them and make a clean broth. You can skip this step, but you will have to skim a lot more scum off the surface of the broth.
Simmer the pork ribs gently. Cook at a low, gentle simmer. This will prevent the water from evaporating too fast and to allow the pork to become tender. When I cook the pork at too high a heat, it seizes up and becomes overly dry and hard.
Add the kabocha squash last. This is key to not overcooking the kabocha squash and having it fall apart in the broth. Kabocha squash only needs 10-15 minutes to cook. You will know when it is done when the squash is fork-tender.
Cut the squash evenly. Uniform pieces cook evenly, so you don’t end up with some pieces overcooked while others are undercooked.
Taste and adjust. Every squash will yield different results. I recommend tasting the broth after the squash has cooked and adjusting the seasonings to taste.
Storage Instructions
You can store any leftover Vietnamese Kabocha squash soup with pork ribs in an airtight container in the refrigerator for up to 3-4 days.
Reheat: Reheat the soup in a saucepan over medium-low heat until it reaches a gentle simmer.
Freeze: You can freeze the soup for up to 3 months in an airtight container in the freezer. Thaw in the refrigerator overnight before reheating. The Kabocha squash may become even softer after thawing.
No, kabocha squash’s skin softens as it cooks and is edible. You can peel the squash if you prefer a softer texture.
How do you know when kabocha squash is cooked?
The kabocha squash is ready when you can easily pierce a thick piece with a fork. The squash should be soft and creamy, yet still hold its shape.
Can I make canh bi do without pork ribs?
Yes! You can substitute ground pork, shrimp, or shrimp meatballs for the pork ribs. These proteins cook much faster, so simmer them until fully cooked, then add the seasonings and squash. The broth will be much lighter without the ribs.
Parboil the pork ribs. Add the pork ribs to a pot and cover with water. Bring to a boil over high heat and cook for 5 minutes. Then drain and rinse off the excess scum from the pork.
Cook the pork ribs. Place the ribs, 10 cups of water, and shallot in a pot and bring to a boil. Once it reaches a boil, skim the scum off the top and reduce the heat to medium-low or a gentle simmer. Cover and simmer for 45 minutes to 1 hour or until the pork is tender. Remove the shallot.
Season the soup. Add the fish sauce, chicken bouillon powder, sugar, salt, and black pepper. Mix until combined.
Add the kabocha squash. Lastly, add the squash and cook for 10-15 minutes, or until the squash is tender.
Serve. Garnish with green onion and enjoy!
Notes
See the What I Learned When Testing This Recipe section for more guidance.
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