Vietnamese Kabocha Squash Soup with Pork Ribs (Canh Bi Do)
Cozy and comforting canh bi do made with tender pork ribs, sweet buttery kabocha squash in a savory and rich broth.
Servings 5 servings
Calories 585kcal
Equipment
Ingredients
- 2 lbs pork spare ribs cut into 1-2 inch pieces
- 1 kabocha squash cut into 1 1/2-2 inch pieces, about 7 cups
- 10 cups water
- 1 shallot halved
- 2 tablespoons fish sauce
- 1 tablespoon chicken bouillon powder
- 1 tablespoon sugar
- 1 teaspoon salt
- ½ teaspoon black pepper
- 3 stalks green onion chopped for garnish
Instructions
- 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.
Nutrition
Calories: 585kcal | Carbohydrates: 20g | Protein: 31g | Fat: 43g | Saturated Fat: 14g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 16g | Trans Fat: 0.4g | Cholesterol: 145mg | Sodium: 1468mg | Potassium: 1133mg | Fiber: 3g | Sugar: 7g | Vitamin A: 2535IU | Vitamin C: 24mg | Calcium: 106mg | Iron: 3mg