Vietnamese cuisine is full of vegetable soups called cain, and this version features oposquash with easy-to-make pork meatballs.
It can be eaten on its own to warm you up on a cold day, or served with hot rice as part of a traditional Vietnamese home-cooked meal (Com Gia Jin).
Why you’ll love this recipe
Unlike bitter gourd, this opo pumpkin is not traumatic. It has a gentle taste… Really borderline boring. Therefore, it is popular among Vietnamese children.
Rather than adding the ground pork loosely to the soup, quickly shape it to create moist pork meatballs.
This makes it more protein-packed and gives you a meatier yet softer bite with every spoonful.
what you need
To make Canh Bau Thit Vien, gather the following ingredients.
Opo pumpkin: Known as Trái Bầu in Vietnamese, it is an elongated light green Asian pumpkin. The skin is smooth, so you need to peel it before cooking. The pulp is white and firm, but has a slightly soft texture. Young opos have small, soft seeds that are edible. Mature pumpkins have large, hard seeds, so remove them before cooking. This pumpkin is sometimes mistaken for a type of winter melon (bí đao), which looks similar but has a slightly fuzzy skin. Bi Dao has a very neutral taste compared to Bau, so I like Bau the best out of the two. If you can’t find opo, you can substitute bijao, zucchini, chayote squash, or even cabbage. Ground Pork: Ground pork is the most commonly chosen protein in Vietnamese cuisine, but if you don’t like pork, try O Po Soup with Shrimp. Shallots, garlic, green onions: Aromatic substances that make everything smell wonderful. Neutral oil: Just a little frying will bring out the aroma. We use vegetable oil. Seasonings: Ground black pepper, fish sauce, salt, sugar, and optional chicken bouillon powder for extra flavor.
How to make
Step 1: Prepare the materials
Peel the pumpkin and cut it into thick matchsticks. Peel and finely chop the garlic and shallots. Separate the white and green parts of the green onions and slice them thinly.
Step 2: Season the ground pork
Season the ground pork with the green onion whites, half of the shallots and garlic, and half of the seasonings. Mix well and set aside.
Step 3: Toast the aromatics and add water
Heat the oil in a medium stockpot over medium-high heat. Add the remaining half of the garlic and shallots and sauté until fragrant, about 20 seconds.
Pour in the water and bring the pot to a boil, being careful not to splash the hot oil.
Step 4: Add pork meatballs
Using clean hands or two spoons, form the seasoned pork into small meatballs and place them in the pot. Cook for about 5 minutes.
Step 5: Add chayote
Add the chayote squash and cook for about 5 minutes or until tender. Be careful not to overcook the chayote, as it will fall apart easily.
Step 6: Season and Garnish
Gradually add the remaining seasonings to the soup to taste. Just before serving, sprinkle with the reserved green onions and freshly ground black pepper.
complete the meal
Although this soup can be enjoyed on its own, it is usually eaten with rice or other cooked protein side dishes.
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explanation
A simple Vietnamese vegetable soup with pumpkin and simple pork meatballs. Perfect on its own or with rice for a traditional home-cooked meal.
Season the ground pork: In a medium bowl, combine the ground pork, green onion whites, half the shallot, garlic, 1 teaspoon salt, 1 teaspoon chicken bouillon powder, 1 teaspoon fish sauce, 1 teaspoon sugar, and 1/4 teaspoon black pepper. Mix and set aside. Start the soup: Heat the oil in a medium stock pot. Add the remaining half of the garlic and shallots and sauté until fragrant (about 20 seconds). Add water (1-1/2 quarts) and bring the pot to a boil (about 8 minutes). Add the pork meatballs: Using clean hands or two spoons, form the seasoned pork into small balls and add to the pot. Cook for about 5 minutes. Add the chayote squash and cook for about 5 minutes or until tender. Finish: Season soup with remaining salt (1 teaspoon), chicken bouillon powder (1 teaspoon), fish sauce (1 teaspoon), sugar (1 teaspoon), and ground black pepper (1/4 teaspoon). Just before serving, sprinkle with the reserved green onions and optional freshly ground black pepper.
Preparation time: 5 minutesCooking time: 10 minutescategory: side dishmethod: stove topcooking: asian, vietnamese
(Translate tag) Easy recipe
