Chayote Soup Vietnamese (Canh Su Su) | Easy & Quick Recipe

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Chayote Soup Vietnamese, or “canh su su” in Vietnamese, is a delightful and nutritious dish that embodies the simplicity and freshness of Vietnamese cuisine. This traditional soup is made with chayote squash, a mild and slightly sweet vegetable that absorbs flavors beautifully, making it a perfect ingredient for soups. Typically, the soup is enhanced with pork or chicken, adding a savory depth to the light and clear broth. Aromatic herbs such as cilantro or green onions are added towards the end of cooking, infusing the soup with fresh, herbaceous notes.

Chayote soup is often enjoyed as part of a larger meal but can also stand alone as a comforting dish, particularly appreciated for its health benefits and hydrating properties. Easy to prepare and gentle on the stomach, it is a favored choice in Vietnamese households, reflecting the culture’s emphasis on balanced and health-conscious meals.

Overview of Chayote Soup Vietnamese

Known as su su in Vietnam, the chayote squash is a versatile and nutritious ingredient that plays a starring role in many Vietnamese dishes. Characterized by its pale green color, firm texture, and mild flavor, chayote can be prepared in a variety of ways – boiled, sautéed, stuffed, or added to soups and stews.

Chayote’s ability to absorb flavors and pair well with proteins makes it a staple in everyday Vietnamese cooking. From quick stir-fries to complex soups, chayote adds substance and nutritional value to meals without overpowering other ingredients. Its neutral taste balances strong flavors and allows the essence of accompanying ingredients to shine.

Let’s explore the ubiquity of chayote squash in Vietnamese cuisine and what makes this humble vegetable so essential.

Chayote Soup Vietnamese with Pork Spare Rib

Canh sườn nấu su su, a chayote and pork spare rib soup, exemplifies how Vietnamese cooks transform simple ingredients into comforting soul food. This nourishing soup punctuates countless family dinner tables across Vietnam.

Key ingredients and their roles in creating the soup’s unique flavor

• Chayote – Cut into chunks, chayote provides a substantial base and soaks up the sauce. Its mild flavor absorbs surrounding tastes.
• Pork spare ribs – Simmered until tender, the fatty ribs impart a savory depth.
• Fish sauce – Adds an unmistakable umami punch and salty accent.
• Black pepper – Spicy yet fragrant, it balances the sweetness of chayote.
• Cilantro – Fresh herbal note that brightens the broth.

In combination, these components create a dish greater than the sum of its parts – the acidity, spice, saltiness, and hints of anise form a complex and addictive flavor profile.

Nutritional Profile of Chayote Squash

Beyond its estimable culinary qualities, chayote squash brims with nutritional benefits.

• Excellent source of vitamin C, an antioxidant that boosts immunity.
• Contains folate, a B vitamin that aids cell function and tissue growth.
• High in fiber to support digestive and heart health.
• Provides vitamin K, which promotes bone strength and healthy blood clotting.
• Minimal fat and high water content make it hydrating and low-calorie.

This nutrient density, coupled with its neutral taste, makes chayote squash ideal for boosting nutrition in meals. It can be served to children and picky eaters who may reject more bitter veggies. Stealth health at its best!

The Cultural Tapestry of Chayote Squash

Chayote’s extensive history in Vietnam reflects its cultural significance. Originating in Mesoamerica, chayote made its way to Asia in the 16th century via Spanish and Portuguese traders. From there, it disseminated throughout Southeast Asia and firmly embedded itself in Vietnamese cooking.

In Vietnam, chayote squash grows abundantly, thriving in the tropical climate. Consequently, it became indispensable in peasant cooking as a cheap, readily available source of food. For centuries, resourceful Vietnamese home cooks have transformed chayote into everyday fare like Canh Sườn Nấu Su Su.

While chayote retains its humble peasant roots, its versatility and nutrition make it beloved at all levels of Vietnamese cuisine. From street food carts to upscale restaurants, chayote squares off against meat in satisfying stir-fries, stews, and soups.

How To Cook Chayote Soup Vietnamese with Pork Spare Rib?

Now that you’re excited to cook with chayote squash, let’s master the Canh Sườn Nấu Su Su recipe:

Prep the ingredients

• Peel and cube the chayote into 1-inch chunks.
• Sauce the spare ribs with salt, sugar, and cornstarch.
• Mince the garlic and slice the scallions.
• Pluck and wash the cilantro sprigs.

Brown the ribs

• Heat 2 Tbsp oil in a stockpot over high heat.
• Add the ribs and cook for 2-3 minutes per side until browned.
• Remove ribs and set aside.

Cook the chayote

• To the same pot, add chayote and 2 cups water.
• Simmer for 5 minutes until chayote is fork-tender.

Simmer the soup

• Return ribs to the pot and add fish sauce, garlic, and 3 cups water.
• Simmer for 30-40 minutes until ribs are very tender.
• Adjust seasoning with more fish sauce if needed.

Finish and serve

• Turn off heat and stir in black pepper.
• Garnish with scallions and cilantro.
• Ladle piping hot soup into bowls. Dig in!

Variations

• Swap ribs for chicken, shrimp, clams, or oxtail.
• Add mushrooms, tomato, or chili for depth.
• Finish with lime juice and chili oil for brightness.
• Substitute bok choy, cabbage, or zucchini for chayote.

Accommodate vegetarians by omitting meat and using vegetable or mushroom broth. For food allergies, omit problematic ingredients and replace with safe alternatives.

Tips and Tricks

Chef Lam of Vietnamese eatery An Lac shares his insights on selecting and preparing chayote squash:

• Picking chayote – Choose firm, unblemished chayote with no soft spots. Smooth, pale green skin indicates peak freshness.
• Prepping chayote – Peel using a vegetable peeler or paring knife. Then halve lengthwise and scoop out the seed. Cut into desired shape – cubes, wedges, slices, sticks.
• Common mistakes – Undercooking leaves chayote crunchy. Overcooking makes it mushy. Cook until just fork tender. Too much water dilutes flavor. Use just enough to submerge.
• Maximize flavor – Chayote soaks up surrounding tastes. Cook in an aromatic broth infused with herbs. Sear in a hot pan to caramelize natural sugars.
• Complementary pairings – Chayote’s mild profile plays well with bold, salty, and spicy ingredients. Try pairing with tomato, citrus, lemongrass, ginger, chili, fish sauce, soy sauce.

Chayote Squash in Vietnamese Cooking

While Canh Sườn Nấu Su Su showcases chayote’s ability to absorb flavor in soups, this versatile squash shines in other Vietnamese dishes too:

• Su Su Xao Thit Bo – Chayote matchsticks stir-fried with marinated beef and oyster sauce. A quick, tasty weeknight meal.
• Goi Su Su – Bright, crunchy salad of julienned chayote, carrot, cucumber, and herb leaves. Tossed in a tangy nuoc cham dressing.
• Su Su Kho Trung – Chayote braised in a clay pot with hard-boiled eggs, fish sauce, and garlic. The squash soaks up the syrupy sauce.
• Su Su Nhin – Chayote and ground pork stuffed inside chayote shells, then steamed. Elegant and impressive presentation.
• Canh Chua Ca – Hot and sour fish soup with chayote slices added for texture.

Pair chayote with rice, noodles, greens, lemongrass, and herbs for light, wholesome meals. Thinly shredded chayote also substitutes for noodles in low-carb dishes.

Storing and Preserving 

Follow these tips for extending chayote’s shelf life:

• Store whole chayote in the crisper drawer of the fridge for 1-2 weeks.
• Leave intact – cutting speeds oxidation and moisture loss.
• Wrap cut chayote tightly and use within 4-5 days.
• Pickle in vinegar brine for up to 6 months.
• Can or freeze for long-term storage. Blanch first to deactivate enzymes.

Conclusion: Chayote Soup Vietnamese

From its nutritional virtues to its blank-canvas flavor, chayote squash is a humble yet versatile player in Vietnamese cuisine. This edible gourd transcends its peasant origins through sheer utility – lending substance, soaking up flavor, and boosting nutrition across countless everyday dishes.

The classic Canh Sườn Nấu Su Su encapsulates chayote’s significance, while also serving as the perfect gateway to cooks unfamiliar with its charms. As you explore and experiment with chayote in your own kitchen, think creatively about pairing its mild taste with bold, complex seasonings. Soon this unsung veggie may become a staple in your cooking repertoire as well.