Canh Bí Đỏ (Kabocha Squash Soup) Recipe
Canh 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
Instructions
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.
Hi there!
I’m Tu David Phu—a chef, storyteller, and proud Oakland native with a deep love for the flavors and traditions of Vietnamese cuisine. This space reflects everything I hold close: the roots that shaped me, the flavors that define me, and the stories I’m passionate about sharing.
From my mom’s apartment garden in Oakland to collaborating with kitchens, farmers, craftsmen, producers, scientists, and thought leaders around the world, everything here is a celebration of connection. As a Vietnamese-American shaped by Third Culture, my work honors tradition while embracing the influences of the communities that surround and inspire us.
These experiences, flavors, and relationships are simple, soulful, and deeply personal. My hope is that they inspire you to cook with heart, explore with curiosity, and celebrate the vibrant intersections of culture and cuisine.
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GiGi's – My Vietnamese-inspired wine bar in San Francisco, where tradition meets innovation.
Bloodline – An Emmy-nominated PBS documentary sharing the rich cultural history and personal journey behind my food.
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