Canh Bí Đỏ Sườn Heo (Vietnamese Kabocha Squash Soup with Pork Ribs)

Jump to recipe

Canh Bí Đỏ Sườn Heo (Kabocha Squash Soup with Pork Ribs) is a beloved dish in Vietnamese cuisine. This soup brings together the sweetness of ripe kabocha squash with the savoriness of fork-tender pork ribs in a hearty, comforting broth. This soup has stood the test of time because it showcases some of the best ingredients and techniques in Vietnamese cooking. The kabocha squash adds natural sweetness and the braised pork ribs lend their deep, meaty flavor to the broth. Let’s explore the history, recipe, and health benefits of this Vietnamese classic.

Understanding About Canh Bí Đỏ Sườn Heo

History and Origins

Kabocha squash is believed to have originated in South America before spreading to Asia. Portuguese traders introduced kabocha to Japan in the 16th century. From there, it made its way to Vietnam and became incorporated into local cuisine.

The French colonization of Vietnam from the late 1800s to 1954 also influenced the evolution of this soup. French cooking techniques like braising were combined with native Vietnamese ingredients like fish sauce and lemongrass. Kabocha Squash Soup with Pork Ribs brings together culinary cultures into one comforting dish.

Ingredients For Canh Bí Đỏ Sườn Heo

The main ingredients that give this soup its signature flavor are:

• Kabocha squash: A winter squash with a vivid orange flesh and a nutty, slightly sweet flavor
• Pork ribs: Meaty, collagen-rich ribs that braise into fall-off-the-bone tenderness
• Chicken or vegetable broth: Provides a savory base for the soup
• Fish sauce: Adds a salty, umami kick
• Lemongrass and ginger: Give the soup aromatic hints of citrus and spice

Supporting ingredients like onions, garlic, chili peppers, lime juice, cilantro, etc. balance and round out the flavors.

Recipe for Kabocha Squash Soup with Pork Ribs

Ingredients For Canh Bí Đỏ Sườn Heo

• 3 lbs pork baby back ribs, cut into individual ribs
• 1 medium kabocha squash (about 3 lbs), peeled, seeded, and cut into 2″ chunks
• 2 Tbsp vegetable oil
• 1 yellow onion, diced
• 4 garlic cloves, minced
• 2″ knob fresh ginger, peeled and sliced
• 2 lemongrass stalks, trimmed and smashed
• 4 cups chicken or vegetable broth
• 3 Tbsp fish sauce
• 1-2 Thai chilis, sliced (optional)
• Juice of 1 lime
• Salt and pepper to taste
• Chopped cilantro, mint, scallions for garnish

Instructions For Canh Bí Đỏ Sườn Heo

1. Season the ribs generously with salt and pepper. Heat 1 Tbsp oil in a large pot over medium-high heat. Working in batches, brown the ribs on all sides, about 2-3 minutes per batch. Transfer browned ribs to a plate.
2. Add the remaining 1 Tbsp oil to pot. Add the onion and cook for 3 minutes until soft. Add the garlic, ginger, and lemongrass and cook for 1 minute until fragrant.
3. Return the ribs to the pot along with any accumulated juices. Add the broth and 2 Tbsp fish sauce. Bring to a boil, then reduce heat and simmer, partially covered for 45 mins-1 hour until ribs are very tender.
4. After 30 minutes, add the kabocha squash chunks to the pot. Continue simmering until squash is fork tender, about 15 more minutes.
5. Remove and discard the lemongrass. Carefully transfer the ribs to a plate.
6. Allow the broth to cool slightly. Use an immersion blender to puree the soup until smooth. (For a chunkier texture, puree half the soup.)
7. Return the ribs to the soup and stir in the remaining 1 Tbsp fish sauce, lime juice, and chili peppers (if using). Taste and adjust seasoning as needed.
8. Ladle the soup into bowls and garnish with fresh herbs. Serve immediately.

Serving Suggestions

• Serve with steamed rice,French bread, or crusty bread for dipping.
• Top with fried shallots, chili oil, chopped peanuts, or fresh herbs.
• For a heartier meal, add cooked rice noodles, chicken, shrimp, or tofu.
• Pair with a vibrant Vietnamese salad like papaya salad or herb salad.

Tips and Tricks Cooking Canh Bí Đỏ Sườn Heo

Selecting Kabocha Squash

• Choose squash that feels very firm and heavy for its size. Soft spots indicate overripeness.
• Smaller, 2-3 pound squash will be more tender and flavorful. Larger squash can become stringy.
• Kabocha squash should have dry, dull rind vs. Butternut’s shiny rind.
• Store whole squash in a cool, dry place up to 2 months. Cut squash keeps about 1 week.

Preparing Pork Ribs

• Choose meaty ribs with good marbling for juicy, tender meat.
• Remove membrane from back of ribs for tenderness.
• Brown ribs prior to simmering to enhance flavor.
• Simmer low and slow until fork tender. Meat should easily pull from bone.
• For depth of flavor, use both pork ribs and bones in broth. Strain before serving.

Adjusting Seasonings

• Boost sweetness with a little extra sugar.
• Add more fish sauce, salt, or soy sauce for umami savoriness.
• For heat, stir in Sriracha chili sauce or pepper flakes.
• Finish with a squeeze of lime juice and torn basil. The acids and herbs brighten flavors.

Making it Your Own

Part of the joy of this soup is tweaking it to suit your tastes. Try some of these riffs:

• Use chicken broth for a lighter soup base.
• Add bok choy, mushrooms, or water chestnuts.
• Simmer with cinnamon, star anise, or coriander seeds.
• Swirl in coconut milk, chili crisp, or sesame oil before serving.
• Garnish with torn mint, basil, cilantro, or sliced scallions.

Nutrition and Health Benefits

This soup offers a powerhouse of nutrition in one hearty bowl.

Nutritional Highlights

• Protein: 18g per serving from the pork ribs. Helps maintain and repair muscles.
• Vitamin A: Kabocha squash provides 100% DV. Supports healthy vision and immunity.
• Vitamin C: High in vitamin C from the lime juice. An essential antioxidant.
• Iron: 10% DV from the pork. Needed to transport oxygen in blood.
• Magnesium: Supplied by the squash. An electrolyte that regulates nerve and muscle function.

Health Benefits

Consuming Kabocha Squash Soup with Pork Ribs offers many benefits:

• Immunity: Vitamins A and C boost the immune system.
• Heart health: Magnesium protects cardiovascular health.
• Anti-inflammatory: Ginger contains compounds that reduce inflammation.
• Digestion: The soup stays creamy and easy to digest.
• Hydration: The high water content keeps you hydrated.

This nutritious, balanced meal makes the perfect comfort food fix when you’re under the weather or need a health boost.

FAQ

Can I use other types of squash?

Yes, any winter squash can work like butternut or acorn. The flavor may vary slightly from the earthy kabocha.

How do I store leftovers?

Refrigerate leftovers for up to 4 days. Alternatively, freeze individual portions for longer term storage.

What can I add to this soup?

Some delicious add-ins are mushrooms, bok choy, coconut milk, chili oil, rice noodles, chicken, shrimp, or poached eggs.

How does this compare to other Vietnamese squash soups?

This soup is heartier than others due to the pork ribs. The lemongrass and ginger also give it a brighter, fresher taste than pumpkin based soups.

Conclusion: Canh Bí Đỏ Sườn Heo

Kabocha Squash Soup with Pork Ribs has earned its place as a cherished Vietnamese dish thanks to the harmonious blend of sweet winter squash, velvety pork ribs, and aromatic broth. This soup brings together culinary influences from around the globe into a bowl brimming with comfort.

The simplicity of preparation belies the layers of flavor you’ll find in each spoonful. Make this soup on a chilly night or when you need a pick-me-up full of vitamins and minerals. Add your own creative twist with different mix-ins or use veggie broth to make a vegetarian version. However you choose to customize it, this soup is sure to become a staple in your kitchen rotation.