Canh Bí Đỏ

Ingredients

Instructions

1. 1

   Prepare all ingredients first for quick cooking: peel and cut the pumpkin into even 2 cm chunks so it cooks at the same rate, mince the shallot finely, and slice the scallions. Reserve a small handful of scallions for serving.

2. 2

   In a pot over medium heat, add the ground pork and half of the minced shallot. Stir and break up the pork for 1-2 minutes until it loses its raw pink color; the meat does not need to brown deeply for this light soup.

3. 3

   Pour in the water and bring to a gentle boil. Skim off any foam for a clearer broth, then add the pumpkin and the remaining shallot.

4. 4

   Season with fish sauce and black pepper. Simmer for 6-8 minutes until the pumpkin is just tender and can be pierced easily with a knife but still holds its shape. Avoid overcooking, or the soup will turn cloudy and the pumpkin may collapse.

5. 5

   Stir in most of the scallions, taste, and adjust with a few extra drops of fish sauce if needed. Turn off the heat and let the soup stand for 1 minute so the flavors settle.

6. 6

   Ladle into bowls and top with the reserved scallions. Serve hot as a light soup alongside steamed rice or as part of a family-style meal.

Nutrition per serving

Notes

• •Use dense orange pumpkin or kabocha-style squash for the sweetest flavor and best texture.
• •Lean pork keeps the soup suitable for a low-fat menu while still giving the broth body.
• •If using a saltier fish sauce brand, start with 15 ml and adjust at the end.
• •For the clearest broth, keep the soup at a gentle simmer rather than a rolling boil.

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