Easy Kabocha Vietnamese Soup Ribs Recipe (Canh Sườn Bí Đỏ)

Kabocha Vietnamese Soup Ribs, also known as kabocha squash and pork ribs soup, is a hearty and comforting Vietnamese dish that is especially popular during the colder months of the year. This sweet and savory soup perfectly encapsulates the warming flavors of autumn. The marriage of tender, fall-apart pork ribs and naturally sweet winter squash makes this soup a beloved staple in many Vietnamese households.

Beyond being a delicious and soothing meal, Kabocha Vietnamese Soup Ribs holds cultural significance in Vietnamese cuisine. Kabocha squash is a vegetable that grows abundantly during the cooler seasons in Vietnam, making it a staple ingredient in many Vietnamese soups and stews. The sweetness of the squash balances the salty umami flavors of the pork ribs. This dish celebrates the bounty of ingredients native to Vietnam and exemplifies the Vietnamese affinity for well-balanced, wholesome soups that nurture the soul.

Selecting the Best Ingredients

The two most essential ingredients for authentic Kabocha Vietnamese Soup Ribs are kabocha squash and pork ribs.

Kabocha Squash

When selecting kabocha squash, you’ll want to look for a squash that is firm and heavy for its size, which indicates ripeness. Avoid squashes with soft spots or blemishes. Opt for a kabocha that has a deep green rind, which denotes a mature squash with developed sweetness and flavor. The rind should be dull rather than glossy. For the best texture, choose a medium-sized squash, as larger squashes tend to have more fibrous flesh. Squashes that feel rock hard are underripe, while those that seem too light are overripe. The ideal kabocha has a hard shell but gives slightly when pressed.

Pork Ribs

For the ribs, select meaty spare ribs with plenty of meat between the bones. The ribs should have a ratio of at least 50% meat to bone. Choose ribs that look moist and pinkish red rather than dried out. Avoid ribs with yellowing fat or bones protruding through the meat. For safety, ensure the ribs are fresh by checking the sell-by date and giving them a sniff test. Fresh pork ribs will have a mild meaty smell rather than an off-putting sulfurous odor.

Other Ingredients

While kabocha and ribs form the foundation, the soup also requires aromatics like onions and garlic, as well as seasonings like fish sauce, salt, and pepper. Chicken or beef stock provides additional flavor.

Step-By-Step Cooking Kabocha Vietnamese Soup Ribs Guide

Making authentic Canh Bí Đỏ Sườn Heo requires care and patience, but the following straightforward steps will help you achieve soup perfection:

Prep the Ingredients

• Peel, deseed, and cube the kabocha squash into 2-inch pieces. This allows it to cook evenly and absorb the soup flavors.
• Separate the rack of ribs into individual ribs. Rinse and pat the ribs dry. Season with salt and pepper.
• Mince the garlic and dice the onions and any other aromatics like ginger or lemongrass.
• Gather and measure out all the seasonings and broth needed for the recipe.

Brown the Ribs

• Heat 2 Tbsp oil in a large stockpot over medium-high heat.
• Working in batches, add the ribs in a single layer and brown for 2-3 minutes per side until nicely caramelized. Avoid overcrowding.
• Set the browned ribs aside and reserve the pot.

Sauté the Aromatics

• In the same stockpot, add 2 Tbsp oil and sauté the onions until translucent and fragrant, 3-5 minutes.
• Add the garlic and cook for 1 minute more until aromatic.

Simmer the Soup

• Return the ribs to the pot along with kabocha cubes and enough broth to cover. Add seasonings like fish sauce.
• Bring to a gentle simmer, partically covered, for 45 mins-1 hour until ribs are fork tender.
• Taste and adjust seasoning as needed.
• Add any herbs right at the end to retain freshness.

Finish and Serve

• Turn off heat and let soup rest for 10 minutes before serving.
• Garnish bowls with extras like chopped scallions, chili peppers, or lime wedges.
• Enjoy this soul-warming soup with a loaf of crusty bread!

Cooking Adaptations

While the stovetop method produces a traditional broth, you can also prepare this soup using some shortcuts:

• Slow Cooker: Combine all ingredients in a slow cooker and cook on Low setting for 6-8 hours. The extended cook time allows flavors to meld deeply.
• Pressure Cooker: Pressure cooking cuts the cooking time down to just 20-30 minutes. Brown the ribs first before adding to the pressure cooker pot along with remaining ingredients.
• Vegetarian: Substitute ribs for meaty mushrooms like shiitake or king oyster. Increase broth to 3 cups and add 1 Tbsp soy sauce.

Health Benefits and Nutrition

Canh Bí Đỏ Sườn Heo provides an array of vitamins, minerals, and antioxidants.

Kabocha squash contains vitamin A for healthy vision, vitamin C for immunity, and bone-strengthening vitamin K. It also boasts minerals like potassium and magnesium.

Pork ribs provide protein, iron, zinc, and B vitamins.

A 1 cup serving of this soup offers:

• Calories: 253
• Protein: 15g
• Carbohydrates: 16g
• Fiber: 3g
• Fat: 16g

Expert Tips for Perfection

Take your Canh Bí Đỏ Sườn Heo to the next level with these pro tips:

• For deeper flavor, roast the squash before adding to the soup. Toss cubes with oil, salt, and pepper at 400F for 25 minutes.
• Add fresh ginger and lemongrass to the aromatics for extra complexity.
• For caramelized ribs, coat with a sprinkle of sugar before browning.
• Splash of vinegar brightens up the broth.
• Swap out the traditional ribs for bone-in short ribs when you want a heartier bite.
• Garnish with bean sprouts, thai basil, or mint for a pop of freshness.
• Can’t find kabocha squash? Substitute with butternut squash or sweet potatoes.

Common Mistakes

Avoid these common pitfalls when making Canh Bí Đỏ Sườn Heo:

• Overcooking the ribs causing them to dry out
• Under-browning the ribs which diminishes flavor
• Adding underripe squash that is starchy rather than sweet
• Overcrowding the pot, boiling rather than gently simmering
• Skipping the resting time, causing meat to toughen
• Forgetting to season and adjust flavor during cooking
• Neglecting to peel and deseed squash properly

Serving and Storage

Kabocha Vietnamese Soup Ribs tastes even better the next day after flavors fuse overnight! Here are some serving and storage tips:

• Garnish bowls with fresh herbs right before eating.
• Serve alongside rice, bread, or a salad for a complete meal.
• Accompany with a chili sauce like sriracha for heat.
• Store leftovers in the fridge up to 4 days. The soup may thicken, simply thin with a splash of broth when reheating.
• Freeze up to 2 months for easy meals later.
• Reheat individual portions in the microwave or on the stovetop gently.

Conclusion: Kabocha Vietnamese Soup Ribs

As you can see, Kabocha Vietnamese Soup Ribs is the ultimate Vietnamese comfort food starring humble yet nourishing ingredients like kabocha and pork ribs. This soup warms the belly and the soul. With a few easy tips, you can unlock all the rich sweetness and savoriness this dish has to offer. Gather friends and family to enjoy piping hot bowls of Kabocha Vietnamese Soup Ribs this autumn.

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Kabocha Vietnamese Soup Ribs (Canh Sườn Bí Đỏ)

Cuisine Vietnamese

Category Soup

Persons

4

Serving Size

1 cup

Prep Time

10 minutes

Cook Time

50 minutes

Total Time

1 hour

Ingredients

1. 1-1.5 lbs pork ribs (cut into bite-sized pieces)
2. 1 medium kabocha squash (peeled and cut into bite-sized pieces)
3. Water (8-10 cups)
4. Aromatics:
5. Shallot/Onion (1, minced)
6. Garlic (2-3 cloves, minced)
7. Seasoning:
8. Fish sauce (2-3 tbsp)
9. Sugar (1-2 tsp)
10. Salt (to taste)
11. Black pepper (to taste)
12. Other options:
13. Chicken stock (4-5 cups, instead of water)
14. Chopped green onion (for garnish)
15. Cilantro (for garnish, optional)

Instructions

1. Prep:
2. Wash and cut the pork ribs into bite-sized pieces.
3. Peel and cut the kabocha squash into bite-sized pieces.
4. Mince the shallot/onion and garlic.
5. Prepare chopped green onion and cilantro for garnish (optional).
6. Cooking the Soup:
7. In a large pot, bring water (or chicken stock) to a boil.
8. Add the pork ribs and blanch for 5 minutes. This helps remove impurities and excess fat. Drain the water and rinse the ribs.
9. Return the ribs to the pot with clean water (or stock). Bring to a boil again, then reduce heat and simmer for 30-40 minutes, or until the ribs are tender.
10. Add the kabocha squash and continue simmering for 10-15 minutes, or until the squash is tender-crisp.
11. Seasoning and Finishing Touches:
12. Add fish sauce, sugar, salt, and black pepper to taste. Adjust the seasonings according to your preference.
13. Simmer for an additional 2-3 minutes to let the flavors meld.
14. Turn off the heat and stir in chopped green onion (optional).
15. Ladle the soup into bowls and garnish with fresh cilantro (optional) if desired.
16. Serve hot with steamed rice.

Notes

• Pork Rib Selection: You can use different types of pork ribs like spare ribs, baby back ribs, or country-style ribs.
• Kabocha Squash Selection: Young kabocha squash will have a milder flavor and softer texture compared to mature ones.
• Adjusting the Broth: You can control the richness of the soup by using water or chicken stock. Chicken stock will add more flavor.
• Leftovers: Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat.

Nutrition Facts

Kabocha Vietnamese Soup Ribs (Canh Sườn Bí Đỏ)

Serves: 4-6

Amount Per Serving: 1 cup
Calories		300-400
% Daily Value*
Total Fat 15-20 g		23.1%
	Saturated Fat 5-7 g	25%
	Trans Fat 0 g
Cholesterol 100-150 mg		33.3%
Sodium 700-1000 mg		29.2%
Total Carbohydrate 20-25 g		6.7%
	Dietary Fiber 3-4 g	12%
	Sugars 5-7 g
Protein 25-30 g

Vitamin A 400-600 IU		Vitamin C 10-15 mg
Calcium 40-50 mg		Iron 3-4 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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