Easy Vietnamese pumpkin soup recipe (canh bi do) with ground pork and a light seasoning. An easy-to-make comfort food, perfect for the fall or winter season!
🍚 Ingredient tips and substitutes
- Water Forms the base of the soup.
- Pumpkin Avoid watery or overripe pumpkin. Kabocha, butternut squash, or Thai pumpkin work best.
- Minced pork Adds savory flavor and protein; can be swapped with pork ribs or minced chicken.
- Chicken bouillon powder Boosts umami.
- White pepper powder Used in many Southeast Asian soups for a gentle heat.
- Garlic Fresh garlic gives depth and aroma to the broth.
- Green onions Adds a mild oniony bite and a pop of freshness.
👩🍳 How to make canh bi do
Step 1: Mix the pork. In a mixing bowl, combine ground pork with chopped green onions, chicken bouillon powder, and white pepper powder.
Step 2: Sauté garlic until fragrant. Heat oil in a non-stick pot over medium-low heat. Add the minced garlic and sauté until it turns golden and fragrant.
Step 3: Cook the pork. Add the pork mixture and cook until fragrant, breaking it apart as it cooks. It’s okay if the meat is still slightly pink.
Step 4: Add water and pumpkin. Pour in the water and add pumpkin chunks. Simmer (not boil) until the pumpkin is fork tender but not mushy, about 10–15 minutes. Serve immediately and top with more green onions and cilantro if desired.
👍Cooking tips
- Don’t over-season the broth: This soup is meant to be light and mild. The charm is in its simplicity!
- Skim off the foam. When cooking the pork, take a minute to scoop off any foam. It keeps the broth clear and clean.
- Cut pumpkin in big chunks: Big, soft pieces are what make this soup traditional.
🥥 More Asian soups to try
That’s all you need to know to make this recipe for Vietnamese pumpkin soup at home! Let me know how it turns out in the comments, and don’t forget to follow me on Facebook, Instagram, and Pinterest for more!
Vietnamese Pumpkin Soup Recipe
Equipment
- Measuring spoons and cups
- Knife and cutting board
- Medium pot or soup pot
- Strainer (optional) if you want to skim off the foam or strain the broth for extra clarity.
- Ladle
Ingredients
- 1 tbsp oil
- 2 cloves garlic minced or finely chopped
- 200 g ground pork
- ½ tbsp chicken bouillon powder
- ½ tsp white pepper powder
- 500 ml water
- 500 g pumpkin cut into larger chunks
- 3 green onions roughly chopped, garnish to taste
Instructions
- Mix the ground pork with chopped green onions, chicken bouillon powder, and white pepper powder in a mixing bowl.
- Heat oil in a non-stick pot over medium-low heat. Add the minced garlic and sauté until golden and fragrant.
- Add the pork mixture and cook while breaking it apart, it’s fine if it’s still a little pink.
- Pour in the water and add the pumpkin chunks. Let everything simmer (not boil) for 10–15 minutes, or until the pumpkin is tender but not falling apart. Serve warm and garnish with more green onions and cilantro if desired.
Video
Notes
- Nutrition information is provided as a courtesy and should be considered approximate.
