Canh Bí Đỏ Thịt Bằm
Canh Bí Đỏ Thịt Bằm·(kahn bee daw tit bahm)
Bát Cháo Mẹ Nấu: Sick-Day Comforts
This is the bowl set in front of a sniffling child when the Midwestern winter bites a little too hard. The secret to replicating a Vietnamese grandmother's kitchen lies in two unpretentious acts: briefly marinating the ground pork before it hits the pan, and diligently skimming the broth. It's an elegant, deeply restorative staple of the family table that asks for nothing more than a supermarket squash and a spare thirty minutes on a weeknight.
Before you start
Prep the squash with care.
Peeling a thick-skinned Kabocha requires a sharp knife or a heavy-duty vegetable peeler. Halve it, scoop out the seeds, and ensure the cubes are uniform in size so they cook evenly without disintegrating into mush.
Ingredients
- ground pork1/2 lb
- small shallot1 small
- fish sauce1 tsp
- chicken bouillon powder1/2 tsp
- sugar1/2 tsp
- black pepper1/4 tsp
- neutral oil1 tbsp
- med shallot1 med
- kabocha squash1 lb
- water4 cup
- fish sauce1 tbsp
- kosher salt1/2 tsp
- scallion2 med
- cilantro1/4 cup
Method
- 01
Marinate the pork to season it from the inside out.
In a small bowl, thoroughly mix the ground pork with the finely minced small shallot, one teaspoon of the fish sauce, bouillon powder, sugar, and black pepper. Let it sit at room temperature for 10 to 15 minutes so the meat binds together and won't muddy the broth.
- 02
Build the flavor base in the pot.
Heat the neutral oil in a medium pot over medium-high heat. Add the thinly sliced medium shallot and sauté for about a minute until fragrant and just beginning to turn golden.
- 03
Sear the marinated pork to develop savory depth.
Add the pork mixture to the pot, breaking it into small bite-sized chunks with a wooden spoon. Stir-fry for 2 to 3 minutes until the meat is no longer pink.
- 04
Form the broth and diligently skim the impurities.
Pour in the water and bring the pot to a rolling boil. As greyish foam rises to the surface, carefully skim and discard it using a fine mesh skimmer or spoon for about two minutes to ensure an elegant, clear broth.
- 05
Simmer the squash until just tender.
Gently drop the cubed squash into the boiling, skimmed broth. Reduce the heat to medium-low, partially cover, and simmer for 10 to 15 minutes until the squash is creamy but still perfectly holds its shape.
- 06
Season, garnish, and serve immediately.
Turn off the heat and stir in the remaining tablespoon of fish sauce and the kosher salt. Toss in the chopped scallion greens and cilantro, letting the residual heat wilt them instantly, and serve over hot rice.
Notes
The grandmother trick.
Marinating the ground pork before it touches the pot is essential. It denatures the proteins just enough so they form distinct, tender morsels rather than bleeding into the water and creating a murky broth.
Sourcing the squash.
Kabocha squash delivers the most authentic, chestnut-like flavor. If it's unavailable, standard supermarket butternut squash makes a flawless substitute on a busy weeknight.