Ma Ma's Vietnamese Kabocha Squash Soup Is PERFECT As It Is! 👵❤️ (Canh Bí Đỏ Thịt Bằm)

coconut milk

🥗Healthier: almond milk

💰Cheaper: canned evaporated milk

Almond milk is lower in calories, while canned evaporated milk provides a creamy texture.

tofu

🥗Healthier: tempeh

💰Cheaper: chickpeas

Tempeh is higher in protein, while chickpeas are a budget-friendly protein source.

Divide 1 kg of kabocha squash into segments along the grooves.

Carefully cut away the squash skin and remove the seeds from each piece.

Rinse the squash and divide the pieces into large chunks, roughly 10 cm thick.

Bring 2 L of water to a boil and add the squash chunks in.

Use a mortar and pestle to pound 2 spring onion heads until they've split.

Heat a small pan on medium heat and pour in 1 tablespoon of oil.

When the oil is hot, add the spring onions to cook for 30 seconds.

Turn up the heat to high and add 150 g of pork mince to cook for 5 minutes.

Pour the cooked pork and spring onions into the soup pot and season with 1 teaspoon of salt, 1 3/4 tablespoon of sugar, and 1 tablespoon of chicken bouillon powder.

Let the mixture come to a boil, then simmer for another 20 minutes.

While it's simmering, finely chop the rest of the spring onions for garnish.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens