Vietnamese Pumpkin and Pork Rib Soup (Canh Bí Đỏ Hầm Sườn)
Welcome back to my kitchen, friends! Today, I am thrilled to share one of the most comforting dishes from my family table: Canh Bí Đỏ Hầm Sườn, or Vietnamese Pumpkin and Pork Rib Soup. There is something truly special about the way tender pork ribs and sweet, velvety kabocha squash come together in a light, nourishing broth. It takes very little hands-on effort to prepare, yet fills the entire home with the most inviting aroma. Whether you are looking for an easy weeknight dinner or craving a wholesome bowl to pair with steamed rice, this cosy soup is sure to warm your heart. Grab a bowl, ladle it up hot, and enjoy every soothing spoonful with the people you love!
Recipe for Vietnamese Pumpkin and Pork Rib Soup (Canh Bí Đỏ Hầm Sườn)
Canh Bí Đỏ Hầm Sườn is a beloved Vietnamese home-style soup featuring succulent pork spare ribs gently simmered until fork-tender alongside chunks of naturally sweet pumpkin. Flavoured with onion and balanced with a pinch of rock sugar, mushroom powder and salt, the broth stays wonderfully clean, fragrant, and light. A sprinkle of fresh green onions and coriander right before serving adds the perfect pop of colour and herbal brightness. It is a simple, nourishing staple that pairs effortlessly with a warm bowl of jasmine rice for a wholesome everyday family meal.Please refer to the video instructions at the end of the recipe if you’d like to see how to make Vietnamese Pumpkin and Pork Rib Soup (Canh Bí Đỏ Hầm Sườn) in action.
Equipment
- 1 large soup pot
Ingredients
- 650 grams pork spare ribs
- 750 grams pumpkin or kabocha squash
- 1 small onion
- 2 green onions
- A small bunch cilantro
Seasoning (to taste):
- Salt, mushroom powder, rock sugar, fish sauce
Instructions
- Prep the vegetables and herbs: Peel the pumpkin or kabocha squash, remove the seeds, and cut it into bite-sized chunks. Finely chop the green onions and cilantro for the garnish, then set them aside.
- Start the broth: Place the bite-sized pork spare ribs and halved onion into a large soup pot. Pour in 1.5 litres of fresh water and bring the pot to a boil over medium-high heat.
- Skim and simmer: Skim off any foam and impurities that rise to the surface so the broth stays clear. Lower the heat to a gentle simmer, partially cover the pot with the lid, and cook for about 45 minutes until the ribs are tender.
- Add the pumpkin: Remove and discard the onion halves from the pot. Carefully add the pumpkin chunks to the broth and let them simmer for a few minutes.
- Season gently: Taste the broth first, then season with a few small crystals of rock sugar and a light pinch of salt and mushroom powder, adjusting to your liking. The slow-simmered ribs and pumpkin already provide natural sweetness, so keep the seasoning minimal.
- Finish cooking: Continue to simmer gently for about 10 more minutes, or until the pumpkin is fork-tender while still holding its shape nicely. Turn off the heat.
- Garnish and serve: Ladle the hot soup, tender ribs, and pumpkin into a serving bowl. Scatter the chopped green onions and cilantro on top, and serve warm alongside a bowl of steamed jasmine rice.