Vietnamese Kabocha Squash Soup Recipes

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VIETNAMESE KABOCHA SQUASH SOUP (CANH Bí Đỏ THịT BằM)



Vietnamese Kabocha Squash Soup (Canh Bí Đỏ Thịt Bằm) image

Vietnamese Kabocha Squash Soup is buttery, sweet and simple to make! This recipe is the emergency soup of your dreams!

Provided by Jeannette

Categories     Dinner     Lunch     Main Course     Soup

Time 40m

Number Of Ingredients 7

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

Steps:

  • 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!

Nutrition Facts : Calories 147 kcal, Carbohydrate 24 g, Protein 6 g, Fat 4 g, SaturatedFat 2 g, Cholesterol 14 mg, Sodium 473 mg, Fiber 4 g, Sugar 8 g, ServingSize 1 serving

VIETNAMESE KABOCHA SQUASH SOUP WITH CRUNCHY PORK AND HERB TOPPING



Vietnamese Kabocha Squash Soup with Crunchy Pork and Herb Topping image

A simple-to-prepare soup recipe that's perfect for lunch or dinner, combining the flavors of caramelized onions, garlic, toasted fennel, and coriander seeds with kabocha squash and a crunchy pork rind and herb topping.

Yield 6 servings

Number Of Ingredients 14

6 small kabocha squash, peeled and seeded, cut into 1-inch pieces, about 4 cups
kosher salt, to taste
pepper , to taste
4 cups chicken broth
1/2 cup pork rinds
1/4 cup cilantro leaves and tender stems, loosely packed, plus more for serving
2 tablespoons lime juice
2 teaspoons fish sauce
1 jalepeno
2 tablespoons olive oil
1 large onion, sliced
2 cloves garlic, crushed
1 teaspoon fennel seeds
1 teaspoon coriander seeds

Steps:

  • Heat oil in a large heavy-bottom pot over medium heat. Add onion and garlic and cook, stirring occasionally, until golden brown, 8 to 10 minutes. Season with salt and pepper. Add fennel and coriander seeds and toast until fragrant, 1 minute. Add squash and chicken broth, bring to a boil, then lower heat to medium-low and simmer until the vegetables are very tender, 18 to 20 minutes.
  • Meanwhile, combine pork rinds and cilantro in a food processor, such as the Braun MultiQuick 7 Immersion Hand Blender with the chopper attachment. Pulse until finely chopped. Set aside.
  • With a hand blender such as the Braun MultiQuick 7 Immersion Hand Blender, blend the soup until smooth. Stir in the lime juice and fish sauce and season with more salt and pepper.
  • Serve the soup topped with sliced jalapeño, sprinkle with pork rind mixture and more cilantro.

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