Vietnamese Winter Melon and Ground Pork Soup (Canh Bí Đao Thịt Xay)
When it comes to a Vietnamese family meal served with rice, you’d better have soup on the table, or you’ll get smacked with a slipper.
- Winter melon (1 lb)
- 1 tablespoon neutral oil (I’m using vegetable oil)
- 1 tablespoon minced shallots
- 1 tablespoon minced garlic
- 8 oz ground pork (can sub with other ground meat of choice)
- 5 cups water
- 1 1/4 teaspoons salt (divided)
- 1/4 teaspoon ground black pepper (divided)
- 2 teaspoons fish sauce
- 2 teaspoons chicken bouillon powder (can sub with pork bouillon although harder to find)
- 1 teaspoon granulated white sugar
- 1/2 teaspoon MSG (optional)
- Thinly sliced cilantro (optional, about 2 tablespoons, can sub with green onions)
- Begin by washing the winter melon. Cut off the ends and use a knife or vegetable peeler to remove the tough skin. Slice the melon into 1/8-inch rounds, then cut those rounds in half to create semi-circles. Set aside.
- Place a medium stockpot over medium heat and add a bit of oil (1 tablespoon). Sauté shallots (1 tablespoon) and garlic (1 tablespoon) until fragrant (about 15 seconds). Add ground pork (8 oz), along with a pinch of salt (1/4 teaspoon) and pinch of ground black pepper (1/8 teaspoon). Use a wooden spoon to break up the clumps until the pork is mostly cooked through.
- Pour in water (5 cups) and add the sliced winter melon. Bring the pot back to a boil. By the time it reaches a rolling boil, the pork will be cooked through and the winter melon should be tender but not mushy. Turn off heat. Season with salt (1 teaspoon), fish sauce (2 teaspoons), chicken bouillon powder (2 teaspoons), sugar (1 teaspoon), and optional MSG (1/2 teaspoon).
- Once the broth is seasoned to your liking, garnish with thinly sliced cilantro or green onions (about 2 tablespoons) and remaining black pepper (1/8 teaspoon). Serve with a side of steamed jasmine rice and your favorite savory Vietnamese protein side dishes and enjoy.
I’m kidding.
But a Vietnamese family meal feels incomplete without a vegetable soup on the side.
What is Canh Bi Dao Thit Xay?
Canh is the Vietnamese word for a light vegetable soup served with rice. Bí đao means winter melon, and thịt xay (or thịt bằm) means ground meat, which typically refers to pork in this dish.
Together, Canh Bí Đao Thịt Xay is a simple Vietnamese winter melon soup made with ground pork.
It’s an everyday dish that almost every Vietnamese kid grows up eating because it’s simple to make and easy to eat.
For those same reasons, I still make it regularly for my own kids.
This Canh Bí Đao Thịt Bằm is one of the many simple vegetable soups commonly served alongside a Vietnamese family-style meal.
What You Will Need
To make canh bí đao thịt xay, gather the following ingredients:
- Winter Melon: The vegetable of the soup. It’s also known as fuzzy melon. Despite the name, it tastes like a mild squash, not a fruity melon. It looks like a fat zucchini with a green skin with some white specks all around. The peel usually have a little fuzz on them, and if you’re in a Chinese or Vietnamese grocery store, they are often labeled as Mo Qua.
- Ground Pork: We use a small amount of ground pork to build the stock and provide a quick protein. If you don’t want to use pork, substitute with your preferred ground meat. Ground chicken, ground turkey, or ground beef all work well.
- Aromatics: Fresh garlic and shallots. Sautéing shallots and garlic in a neutral oil like vegetable oil builds the fragrant foundation of the soup.
- Water: For the liquid. Water is sufficient and my go-to, but you can sub with unseasoned or lightly salted chicken stock or bone broth for more depth.
- Seasonings: Salt, ground black pepper, fish sauce, chicken bouillon powder, granulated sugar, and optional MSG for extra oomph. This classic combination creates the most authentic flavor found in traditional Vietnamese soups.
- Garnishes: Cilantro and ground black pepper. If you don’t like cilantro, substitute with green onions. These add a pop of color and a finishing aroma.
How to Make Canh Bí Đao Thịt Xay
This soup is incredibly straightforward and ready to eat in about 15 minutes!
