Canh bí đỏ — pumpkin and pork broth
A clear broth with tender pumpkin, minced pork and spring onions.
Active time20 min
Cooking15 min
Total35 minResting : 10 min
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Ingredients
- 454 g butternut squash
- 1 shallot
- 1 shallot
- 4 spring onions
- 198 g raw pork mince
- 1 tsp chicken bouillon powder
- 1 tbsp chicken bouillon powder
- 6 cups of water
- 2 tbsp vegetable oil
- ¼ tsp ground black pepper
- 1 pinch of ground black pepper — optional
- 1 tsp fish sauce
- 1 tbsp fish sauce
- 1 pinch of salt — optional
Preparation
Peel and mince the marinade shallot. Wash the spring onions and separate whites and greens. Mince the whites and slice the greens. Mix pork with the marinade seasonings, whites and the marinade shallot. Rest for 10 min. Meanwhile, peel the squash, remove seeds and fibres and slice the flesh thinly.
454 g butternut squash1 shallot4 spring onions198 g raw pork mince1 tsp chicken bouillon powder¼ tsp ground black pepper1 tsp fish sauce- knife
- chopping board
- mixing bowl
Heat oil in a saucepan. Cook the peeled and minced cooking shallot until fragrant. Add pork and stir for 1 min, breaking it up. Add measured water and bring to the boil. Skim, then add squash and broth seasonings. Once boiling again, simmer for about 5 min, until the squash is tender and the pork cooked through.
1 shallot1 tbsp chicken bouillon powder6 cups of water2 tbsp vegetable oil1 tbsp fish sauce- saucepan
- spoon
- slotted spoon
Remove from the heat and add spring onion greens. Taste and add the optional salt if needed. Serve with the finishing pepper if desired.
1 pinch of ground black pepper — optional1 pinch of salt — optional- saucepan
- spoon
Allergens
- Celery
- Fish
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration