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Canh Bí Đỏ - Vietnamese Kabocha Soup
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Canh Bí Đỏ - Vietnamese Kabocha Soup

1 hServes 4Nutri-Score B€€
from @chefqstr2 imports0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • kabocha squash (gutted, skin left on, cut into big chunks)Produce800 g
  • pork ribs (blanched with salt, vinegar and ginger)Meat500 g
  • peanuts (boiled separately until soft)Nuts & seeds100 g
  • shallot (large, peeled)Produce1 piece
  • ginger (sliced)Produce15 g
  • chicken bouillonPantry15 ml
  • mushroom bouillonPantry15 ml
  • sea saltSpices10 ml
  • fish saucePantry15 ml
  • waterBeverages2 litres
  • Vietnamese cilantro (fresh, for garnish)Produce10 g
  • green onion (chopped)Produce2 pieces
  • black pepper (ground)Spices2 g

per serving

Nutrition

290kcal

Carbs
19 g
Proteins
16 g
Fat
17 g
Adapt tools

what you’ll use

Tools

  • Stockpot
  • Saucepan
  • Slotted spoon

step by step

Method

  1. Boil the peanuts

    • Boil the peanuts separately in water until soft.
    • Drain and set aside; the cooking water turns dark.
    Step 1

  2. Prepare the kabocha

    • Gut the squash, leaving the skin on for fiber and color.
    • Cut into big chunks so it does not disintegrate while cooking.
    Step 2

  3. Blanch the pork ribs

    • Blanch the ribs in hot water with salt, vinegar and ginger.
    • Drain and set aside.
    Step 3

  4. Start the broth

    • Drop the blanched pork ribs into boiling water.
    • Add the shallot, ginger, chicken bouillon, mushroom bouillon and sea salt.
    • Skim off any foam that rises to the top.
    Step 4

  5. Simmer the soup

    • Simmer on medium heat.
    • Add the pre-cooked peanuts and the kabocha chunks.
    • Cook until the squash is firm but soft, so a chopstick can penetrate it.
    Step 5

  6. Season and finish

    • Add a little fish sauce.
    • Garnish with Vietnamese cilantro, green onions, black pepper and fried shallots.
    • Serve with rice.
    Step 6
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