Canh Bí Thịt Bằm (Vietnamese Winter Melon Soup with Ground Pork)
Canh Bí Thịt Bằm (Vietnamese Winter Melon Soup with Ground Pork)
Ingredients
- 500 grams winter melon
- 200 grams ground pork
- 1 tablespoon fish sauce
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon sugar
- 1/2 teaspoon chicken bouillon powder
- 1 tablespoon shallots, minced
- 1 tablespoon garlic, minced
- 1 tablespoon oil
- 4 cups water
- as needed green onions, chopped, for garnish
- as needed black pepper, freshly ground, for garnish
Instructions
- 1
Prepare the winter melon: Peel the winter melon, then cut it in half lengthwise. Use a spoon to scoop out the seeds and the fibrous center. Slice the winter melon into bite-sized pieces, approximately 1/2 inch thick.
⏱️ 5 min
- 2
Season the ground pork: In a medium bowl, combine the 200 grams of ground pork with 1 tablespoon of fish sauce, 1 teaspoon of salt, 1/2 teaspoon of black pepper, 1/2 teaspoon of sugar, and 1/2 teaspoon of chicken bouillon powder. Mix thoroughly until all ingredients are well combined.
⏱️ 5 min
- 3
Sauté aromatics: Heat 1 tablespoon of oil in a large pot or Dutch oven over medium heat. Add 1 tablespoon of minced shallots and 1 tablespoon of minced garlic. Sauté until fragrant, about 30 seconds to 1 minute, being careful not to burn the garlic.
⏱️ 1 min
- 4
Cook the pork: Add the seasoned ground pork to the pot with the aromatics. Break up the pork with a spoon and cook until it is no longer pink and is lightly browned, about 5-7 minutes.
⏱️ 7 min
- 5
Add water and winter melon: Pour in 4 cups of water. Bring the mixture to a boil. Once boiling, add the sliced winter melon to the pot.
⏱️ 5 min
- 6
Simmer the soup: Reduce the heat to a simmer. Cook for approximately 5-7 minutes, or until the winter melon is tender and translucent.
⏱️ 7 min
- 7
Garnish and serve: Ladle the hot soup into individual serving bowls. Garnish generously with chopped green onions and a sprinkle of freshly ground black pepper before serving.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Canh Bí Thịt Bằm (Vietnamese Winter Melon Soup with Ground Pork)
- 500 grams winter melon
- 200 grams ground pork
- 1 tablespoon fish sauce
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon sugar
- 1/2 teaspoon chicken bouillon powder
- 1 tablespoon shallots, minced
- 1 tablespoon garlic, minced
- 1 tablespoon oil
- 4 cups water
- as needed green onions, chopped, for garnish
- as needed black pepper, freshly ground, for garnish
Instructions
- 1
Prepare the winter melon: Peel the winter melon, then cut it in half lengthwise. Use a spoon to scoop out the seeds and the fibrous center. Slice the winter melon into bite-sized pieces, approximately 1/2 inch thick.
⏱️ 5 min - 2
Season the ground pork: In a medium bowl, combine the 200 grams of ground pork with 1 tablespoon of fish sauce, 1 teaspoon of salt, 1/2 teaspoon of black pepper, 1/2 teaspoon of sugar, and 1/2 teaspoon of chicken bouillon powder. Mix thoroughly until all ingredients are well combined.
⏱️ 5 min - 3
Sauté aromatics: Heat 1 tablespoon of oil in a large pot or Dutch oven over medium heat. Add 1 tablespoon of minced shallots and 1 tablespoon of minced garlic. Sauté until fragrant, about 30 seconds to 1 minute, being careful not to burn the garlic.
⏱️ 1 min - 4
Cook the pork: Add the seasoned ground pork to the pot with the aromatics. Break up the pork with a spoon and cook until it is no longer pink and is lightly browned, about 5-7 minutes.
⏱️ 7 min - 5
Add water and winter melon: Pour in 4 cups of water. Bring the mixture to a boil. Once boiling, add the sliced winter melon to the pot.
⏱️ 5 min - 6
Simmer the soup: Reduce the heat to a simmer. Cook for approximately 5-7 minutes, or until the winter melon is tender and translucent.
⏱️ 7 min - 7
Garnish and serve: Ladle the hot soup into individual serving bowls. Garnish generously with chopped green onions and a sprinkle of freshly ground black pepper before serving.
⏱️ 2 min