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Yield 4
Prep time
15 MinCook time
1 HourTotal time
1 H & 15 MCanh Bí Đỏ (Kabocha Squash Soup)
This unassuming gem is the staple favorite in Thai Curries and Vegetable tempuras. Kabocha lovers are enamored by its sweet, earthy flesh; reminiscent of chestnuts. However, often described as ‘the birth child of a pumpkin and a sweet potato.’ And like their cousins, can be applied to a myriad of recipes and cooking techniques. But it is Canh Bí Đỏ (Kabocha Squash Soup) that my mother makes that is my favorite.
Ingredients
Soup
Pork Meatballs
Garnish
Instructions
Pork Meatballs
- In a medium-sized mixing bowl, add 1 lb. of ground pork.
- Then add 3 tbsp. of sliced green onions, 1 tbsp. of minced garlic, ½ sp. of Kosher salt, ½ tsp. of oyster sauce, ¼ tsp. of toasted sesame oil, and ¼ tsp. of ground black pepper.
- Mix the meat mixture until all the ingredients are incorporated.
- Continue to mix the mixture, until the meat mixture starts to pull away from the sides of the bowl. [5 minutes]
- Allow the mixture to marinate in the refrigerator. [15 minutes]
Make the Soup
- Preheat a large pot, thick bottom pot on high heat for 3 minutes.
- Add 2 tbsp. of cooking oil.
- Once the oil shimmers, add the kabocha squash chunks.
- Sauteed the squash for 1 minute on medium heat.
- Then add 2 quarts of chicken stock and 1 cup of sliced shiitakes.
- Bring the pot back up to a gentle simmer. Then turn the heat down to low.
Form the Meatballs (Quenelles)
- Dip two identical spoons into hot water - this helps to ‘release’ the quenelle from the spoon.
- Shake off the excess water and take a generous scoop of the meat mixture onto a spoon.
- Pass the mixture repeatedly between the spoons; turning and smoothing each side until a football-shaped meatball is formed.
- Gently dislodge the 'quenelle' into a gentle simmering broth.
- Cook until the quenelle floats. (30 minutes)
- Continue to allow the soup to gently simmer until the kabocha squash is fork-tender. (another 30 minutes)
Assemble
- Ladle the kabocha soup into a soup bowl
- Garnish with sliced green onions and picked cilantro leaves.
Notes
What is a quenelle?
A quenelle is a cooking technique that uses two spoons to create a three-sided oval. In doing so, one can create meatballs without having to dirty their hands.
Note: this is a textbook technique found in French cooking basics courses. However, I was first introduced to this technique by my mother; as a way to keep my hands clean.
