Canh Bí Đỏ Thịt Bằm
Canh Bí Đỏ Thịt Bằm·(kahn bee daw thit bahm)
Khi Ốm Đau: Maternal Comfort and Sick-Day Foods
If you grew up in a Vietnamese household, you know this soup. It is the undisputed anchor of the traditional family meal, the bowl a mother sets down when the Midwest winter bites or the sniffles hit. The secret to bridging the gap between an Ohio weeknight and a grandmother's kitchen in Saigon lies entirely in the technique: marinating the ground pork before it ever hits the pot, and diligently skimming the broth until it runs perfectly clear. Sweet, dense squash swimming in a savory, umami-rich pork broth—it is a deeply restorative bowl of food.
Before you start
Marinate the ground pork.
In a mixing bowl, combine the ground pork, half the minced shallot, 1 teaspoon of fish sauce, bouillon powder, sugar, and black pepper. Mix thoroughly until slightly sticky, then let it sit at room temperature for 10 to 15 minutes.
Ingredients
- ground pork1/2 lb
- shallot1 med
- fish sauce1 tbsp
- fish sauce1 tsp
- chicken bouillon powder1/2 tsp
- granulated sugar1/2 tsp
- black pepper1/4 tsp
- neutral oil1 tbsp
- Kabocha or butternut squash1 lb
- water4 cup
- kosher salt1/2 tsp
- scallions2 large
- fresh cilantro1 small
Method
- 01
Heat the oil in a medium pot over medium-high heat, then add half the minced shallot and fry until fragrant and slightly golden.
- 02
Drop in the marinated pork, breaking it into small bite-sized chunks with a wooden spoon, and stir-fry until no longer pink.
This searing step develops the foundational savory flavor of the soup and helps the meat hold together once the liquid is added.
- 03
Pour in the water, bring to a rolling boil, and meticulously skim off any grey foam or impurities that rise to the surface.
Do not skip this. Skimming the foam—vớt bọt—is the hallmark of a skilled Vietnamese home cook and ensures an elegant, clean broth.
- 04
Gently drop in the cubed squash, reduce the heat to medium-low, cover partially, and let simmer for 10 to 15 minutes.
Poke a piece with a fork at the ten-minute mark; it should be creamy but structurally intact. If overcooked, the squash will disintegrate and ruin the clarity of the soup.
- 05
Turn off the heat immediately once the squash is tender, then stir in the remaining 1 tablespoon of fish sauce, salt, scallions, and cilantro.
The residual heat blanches the herbs instantly, releasing their fragrant essential oils without turning them bitter.
Notes
Serve it like a local.
Ladle the hot soup into a communal bowl with a final crack of black pepper. Spoon the broth and squash directly over a small bowl of steaming jasmine rice.
Choosing the right squash.
While Kabocha (often sold as Japanese pumpkin) is the most authentic choice for its dense, chestnut-like flavor, standard grocery store butternut squash is a flawless substitute on a busy weeknight.