Kabocha Squash with Pork Ribs Soup | Canh Bi Bo Nau Suon Heo
Kabocha Squash with Pork Ribs Soup, or Canh Bi Do Nau Suon Heo, is a comforting Vietnamese dish featuring tender pork ribs and sweet kabocha squash in a savory broth. It's a hearty, flavorful soup perfect for any meal.
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 minute.
- Add pork spareribs and stir fry for a minute. Then add the rest of the ingredients.
- 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
Serving: 1portion | Calories: 361kcal | Carbohydrates: 36g | Protein: 19g | Fat: 22g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 73mg | Sodium: 1487mg | Potassium: 1253mg | Fiber: 6g | Sugar: 8g | Vitamin A: 3941IU | Vitamin C: 36mg | Calcium: 115mg | Iron: 3mg