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    Home » Soup » Vietnamese Kabocha Squash Soup (Canh Bí Đỏ Thịt Bằm)

    Published: Nov 5, 2020 · Last Modified: Sep 23, 2021 by Jeannette ·

    Vietnamese Kabocha Squash Soup (Canh Bí Đỏ Thịt Bằm)

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    Fall in love with this Vietnamese Kabocha Squash Soup that’s buttery, sweet and incredibly simple to make! The vegetable is SO easy to find that you can enjoy it all year round. You can also have the recipe in your back pocket for the emergency soup of your dreams!

    The backpocket recipe we adore

    We all know there are some days where you just have to cook, even though you’d rather be anywhere but the kitchen. I’ve had those days, my brother’s had those days, Mum’s had those days, and even Grandma’s had those days!

    But when you’ve got mouths to feed and the pantry just isn’t inspiring any great ideas, you can always trust that a pot of Vietnamese Kabocha Squash Soup will save the day.

    At home, Grandma makes this at least once a fortnight. It’s quick, easy and requires a handful of ingredients that are super easy to stock.

    And after just 20 minutes of simmering, you’ll have kabocha squash chunks that are so soft your spoon will slide through with no effort.

    Then into your mouth it goes for a beautifully sweet, melt in your mouth moment made to rock your world.

    Seriously, it’s the BEST way to enjoy any weeknight!

    All About Kabocha Squash

    What they are

    Kabocha squash (also known as Japanese pumpkin カボチャ), is a winter squash that is much smaller in size than regular pumpkins. The green skin is hard and requires a firm and steady hand to peel it away.

    Just like the skin, the flesh is rather solid but often a deep orange color.

    You’re likely to find them in Asian supermarkets since they’re a popular ingredient for the cooler seasons. Each one can be stored in dry spaces for up to a month!

    Taste

    Japan is the biggest kabocha squash consumer and embraces its firm texture in many recipes like tempura and soups.

    The vegetable is sweeter than its buttercup counterpart and will soften when cooked for extended periods of time but still retain its shape.

    Health benefits

    You’ll find many nutrients in Japanese pumpkin, including numerous vitamins, iron, fibre and potassium. This combination can assist with skin, eyes and hair health.

    It’s also worth noting that you’ll feel fuller for longer because of its high fibre content. What a delicious way to enjoy a healthy vegetable serving!

    Why this recipe works

    • Stir frying spring onion heads in with the mince adds an aromatic kick.
    • Using pork mince keeps the flavor simple yet homey.
    • Adding just a few seasoning choices means the squash’s freshness comes through.

    What you’ll need

    About the ingredients

    We get our Japanese pumpkin from the Asian supermarket and it’s often sold whole, halved or quartered. If that’s not readily available then you can subsitute it for pumpkin.

    Some families also use pork spare ribs instead of mince. It’s entirely up to your preference!

    How to make this recipe

    Divide the squash along the grooves.

    Note: The vegetable is naturally hard, so use a large cleaver or knife.

    Use a smaller knife to peel away the skin.

    Run the same small knife along the part where the soft and firm parts meet to remove the seeds.

    Cut the vegetable into chunks, roughly 10cm (4″) thick or to preference.

    Bring the water to a boil and add the vegetables in to cook.

    Meanwhile, use a mortar and pestle to pound the spring onion heads until they’re split. Alternatively, use a large cleaver to slap at it.

    Add oil to a small saucepan on medium heat and cook the spring onion heads for 30 seconds or until fragrant.

    Turn the heat to high and add the pork mince in to cook for 5 minutes or until cooked.

    Pour the mince into the soup and season. Let it come to a boil and simmer for another 20 minutes or until the vegetable has softened.

    Serve hot as is!

    FAQs

    How do you pick kabocha squash?

    Press into the flesh. It should be firm and not mushy as this keeps it in shape when cooked. Make sure to also feel for a heavy one with a rich green color. A ripe squash will also sound hollow when you tap on it.

    What’s the difference between kabocha squash and pumpkin?

    Japanese pumpkin is firm all over with a green skin. Pumpkin, on the other hand, is deeply orange on the inside and out.
    While the former is inherently starchy and sweet, the latter can be wet and squishy in its core and the vegetable becomes creamy when cooked.

    Can I use chicken mince instead of pork?

    Definitely! Chicken and pork mince are the best options because they have a milder flavor than other meats. You can even skip the meat altogether!

    Tips for the best results

    • Use fresh ingredients. Since this recipe only has a few, it’s vital that the best ingredients are used for the purest taste.
    • Don’t overcook the vegetable. It may be tempting to simmer for longer for a thick and creamy soup, but this dish is traditionally served with chunks rather than a puree.
    • Take the mince off the heat as soon as it’s done. To avoid a rubbery and pasty overcooked texture, add it into the broth once it’s cooked.

    What to serve with this soup

    • Warm up the table with Xiu Mai (Vietnamese Meatballs in Tomato Sauce) and Gà Xào Sả Ớt (Spicy Lemongrass Chicken).
    • Get your greens fix with our Vietnamese Beef Salad and Bánh Tráng Trộn (Vietnamese Rice Paper Salad).
    • Vietnamese Sticky Rice (Xôi Mặn) is the perfect base for all the flavors.
    • Finish the day off with a refreshing Avocado Smoothie (Sinh Tố Bơ) or reward yourself with some make ahead 100-Hour Fudgy Matcha Brownies!

    Want more home cooked recipes?

    Subscribe to our email list and be the first to get recipe updates as soon as they’re posted. You can also follow Wok & Kin on Instagram, Pinterest, Facebook and Twitter!

    Vietnamese Kabocha Squash Soup in a ceramic pot

    Vietnamese Kabocha Squash Soup (Canh Bí Đỏ Thịt Bằm)

    Vietnamese Kabocha Squash Soup is buttery, sweet and simple to make! This recipe is the emergency soup of your dreams!
    5 from 7 votes
    Print Pin Rate
    Prep Time: 10 minutes minutes
    Cook Time: 30 minutes minutes
    Total Time: 40 minutes minutes
    Servings: 8
    Calories: 147kcal
    Author: Jeannette

    Ingredients

    • 1 kg / 2.2 lb kabocha squash
    • 150 g / 0.33 lb pork mince
    • 2 sprig spring onion heads (the white part)
    • 2 L water
    • 1 tsp salt (or to taste)
    • 1 3/4 tbsp sugar (or to taste)
    • 1 tbsp chicken bouillon powder
    • 1 tbsp oil

    Instructions

    • Divide the squash along the grooves.
      Note: The vegetable is naturally hard, so use a large cleaver or knife.
    • Use a smaller knife to peel away the skin.
    • Run the same small knife along the part where the soft and firm parts meet to remove the seeds.
    • Cut the vegetable into chunks, roughly 10cm (4") thick or to preference.
    • Bring the water to a boil and add the vegetables in to cook.
    • Meanwhile, use a mortar and pestle to pound the spring onion heads until they're split. Alternatively, use a large cleaver to slap at it.
    • Add oil to a small saucepan on medium heat and cook the spring onion heads for 30 seconds or until fragrant.
    • Turn the heat to high and add the pork mince in to cook for 5 minutes or until cooked.
    • Pour the mince into the soup and season. Let it come to a boil and simmer for another 20 minutes or until the vegetable has softened.
    • Serve hot as is!

    Video

    Notes

    • Use fresh ingredients. Since this recipe only has a few, it's vital that the best ingredients are used for the purest taste.
    • Don't overcook the vegetable. It may be tempting to simmer for longer for a thick and creamy soup, but this dish is traditionally served with chunks rather than a puree.
    • Take the mince off the heat as soon as it's done. To avoid a rubbery and pasty overcooked texture, add it into the broth once it's cooked.
    • We get our Japanese pumpkin from the Asian supermarket and it's often sold whole, halved or quartered. If that's not readily available then you can subsitute it for pumpkin.
    • Some families also use pork spare ribs instead of mince. It's entirely up to your preference!

    Nutrition

    Calories: 147kcal | Carbohydrates: 24g | Protein: 6g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 14mg | Sodium: 473mg | Potassium: 936mg | Fiber: 4g | Sugar: 8g | Vitamin A: 3444IU | Vitamin C: 31mg | Calcium: 82mg | Iron: 2mg
    Tried this recipe? Tag me TODAY!If you recreated this authentic recipe, I’d love to see it! Tag me on Instagram at @wokandkin.

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    « Braised Abalone with Mushrooms (红烧鲍菇)
    Mapo Tofu with Pork Mince (麻婆豆腐) »

    Reader Interactions

    Comments

    1. saif says

      November 06, 2020 at 6:08 pm

      5 stars
      I love squash soup. Not only I find it delicious, but it is very healthy too.

      Reply
      • Jeannette says

        November 07, 2020 at 8:57 am

        Me too! It’s great because you get the nutrition and it’s so easy to make!

        Reply
    2. Dannii says

      November 06, 2020 at 7:58 pm

      5 stars
      Squash soup is such hearty comfort food, and healthy too. This looks delicious.

      Reply
      • Jeannette says

        November 07, 2020 at 8:56 am

        Thanks, Dannii! Yes, it’s a great comfort food!

        Reply
    3. Amanda Wren-Grimwood says

      November 06, 2020 at 8:09 pm

      5 stars
      I really like the idea of having chunks in the soup rather than it being smooth.

      Reply
      • Jeannette says

        November 07, 2020 at 8:56 am

        That’s how I grew up with it, but I’ll admit I would use the back of my spoon to crush the squash as a child!

        Reply
    4. Chris Collins says

      November 06, 2020 at 9:23 pm

      5 stars
      I’m always looking for new squash recipes so this is right up my street!

      Reply
      • Jeannette says

        November 07, 2020 at 8:55 am

        That’s wonderful to hear, Chris! Enjoy!

        Reply
    5. Elizabeth says

      November 06, 2020 at 10:25 pm

      5 stars
      My goodness this sounds lovely! I like the addition of pork too, to make a fully hearty autumnal meal.

      Reply
      • Jeannette says

        November 07, 2020 at 8:55 am

        Thanks, Elizabeth! Yes, pork certainly make a difference 😀

        Reply
    5 from 7 votes (2 ratings without comment)

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    Vietnamese Kabocha Squash Soup in a ceramic pot
    Vietnamese Kabocha Squash Soup in a ceramic pot with a spoon
    Vietnamese Kabocha Squash Soup in a ceramic pot surrounded by a kabocha squash and sprin onions
    Vietnamese Kabocha Squash Soup (Canh Bí Đỏ Thịt Bằm)
    Vietnamese Kabocha Squash Soup in a ceramic pot
    Vietnamese Kabocha Squash Soup in a ceramic pot

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