Vietnamese Kabocha Pumpkin with Pork Soup (Canh Bí Đỏ Thịt Bằm)
Summer is over, now the cold weather is upon us! There is nothing better than to make a quick Vietnamese Kabocha Pumpkin with Pork Soup (Canh Bí Đỏ Thịt Bằm) for a busy weeknight dinner. What's great about this recipe is it only needs a couple of ingredients and some typical pantry items. It’s a forgiving recipe where if you are missing a few pantry ingredients it still tastes great! Let's take a look at how to make this amazingly easy recipe!
Ingredients
- 1 lbs kabocha pumpkin cut into 1 ½-inch chunks
- ½ lbs ground pork extra lean
- 1 tsp olive oil
- 2 garlic cloves minced finely
- 1 shallot minced finely
- 2 green onion white part smashed
- 3½ cup water
- ½ tsp fish sauce
- 1 tsp salt or to taste
- ¼ tsp black pepper
garnish
- green onion chopped
- cilantro chopped
Instructions
- Heat the oil in a medium pot. Add the garlic and shallot and cook for 1 1/2 minutes or until slightly golden brown. Add ground pork and cook for 5-7 minutes. Break up the pork so it cooks into small pieces. Remove from the pot and set aside.
- Using the same medium pot add the water, kabocha and the white smashed green onions. Turn the heat to high and lower the heat to medium once it starts to boil. Let it cook on medium heat for 20 minutes.
- Add the cooked ground pork, fish sauce, salt and black pepper and let it simmer for 10 more minutes. Taste and adjust to your preference.
- Ladle into a bowl and garnish with green onions and cilantro. Serve with a bowl of rice and enjoy!
Tried this recipe?Let us know how it was!