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Canh Bí Đỏ Nấu Sườn Heo: Vietnamese Kabocha Squash Soup with Pork Spare Ribs
You know it’s soup season when kabocha squash starts appearing at your local supermarket. It’s that first sign that fall is here and winter is just around the corner. A seasonal vegetable available from late summer through February, kabocha is something I always grab when I see it—because that means it’s time for canh bí đỏ nấu sườn, a Vietnamese kabocha squash soup with pork spare ribs.
This soup is simple, yet it delivers so much comfort. The kabocha, once cooked, transforms into something velvety and rich, thickening the broth slightly while adding a natural sweetness. The pork spare ribs not only serve as the perfect base for the soup, slowly simmering to release their deep, meaty flavor, but they also become incredibly tender—falling right off the bone and practically melting in your mouth.
What I love most about this soup is how nourishing it feels. A bowl of this on a chilly evening makes the cold season feel just a little more bearable. It’s warm, hearty, and packed with that slow-cooked depth of flavor that only a good soup can bring. And if you can’t find kabocha? Pumpkin makes a great substitute, though kabocha’s slightly nutty sweetness and creamy texture truly make this dish special.
Whether you’re making it for a cozy family dinner or to keep the seasonal sniffles at bay, canh bí đỏ nấu sườn is one of those soups that always hits the spot. Simple ingredients, slow-simmered magic, and a bowl full of warmth—this is exactly what soup season is all about.
Kabocha Squash with Pork Ribs Soup | Canh Bi Bo Nau Suon Heo
Ingredients
Marinade:
- 1 green onion stalk, white part only, smashed and chopped
- 1 Tbsp fish sauce
- ½ Tbsp mushroom powder
- ¼ tsp sugar
- ½ tsp kosher salt
- pinch black pepper
- 1 lb pork spareribs, cut into 1-2 inch pieces
Broth:
- avocado oil, or any neutral oil
- 2 Tbsp shallots, chopped
- 2 garlic cloves, chopped
- 12 cups kabocha squash, equivalent to one whole medium size kobacha squash, peeled, remove seeds and cut into 1-2 inch pieces
- 8 cups water
- 1 Tbsp fish sauce
- ½ Tbsp kosher salt
- 2 Tbsp mushroom powder
- 1 tsp black pepper
Garnish:
- ½ cup cilantro and green onion mix, chopped
Instructions
- In a small bowl, mix all the marinade ingredients together, then add spareribs and thoroughly combine.
- Put aside while preparing the rest of the ingredients.
- In a 7 quart pot, on medium heat, add oil and sauté shallots and garlic for a couple of minutes.
- Add all the broth ingredients including the marinated pork ribs.
- Bring to a boil, then reduce heat to a medium low and let it simmer with soft rolling bubbles for 20 minutes.
- Remove scum on top as needed.
- You can serve this by itself or with rice. Enjoy!
Nutrition
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