Vietnamese Kabocha Squash Soup Chicken Canh Bi Do Nau Ga Recipe

In my never-ending quest to find comfort in a bowl, I stumbled upon this Vietnamese Chicken Soup with Kabocha Squash—a warm, savory hug that combines tender chicken, sweet squash, and fragrant aromatics into a spoonful of pure love. Let’s get started on this culinary journey!

I adore soups that are both wholesome and delicious. That is why I consider Vietnamese Kabocha Squash Soup with Chicken, or Canh Bi Do Nau Ga, to be such a delightful dish.

Its irresistible chicken broth is enriched by kabocha squash’s naturally sweet flavor. Fish sauce and black pepper give it just the right amount of seasoning.

Vietnamese Kabocha Squash Soup Chicken Canh Bi Do Nau Ga Recipe Ingredients

• Kabocha Squash: Rich in vitamins A and C, adds natural sweetness.
• Chicken: High in protein, keeps the soup hearty and filling.
• Fish Sauce: Adds umami and depth, enhancing flavor complexity.
• Garlic: Provides antioxidants, boosting the soup’s health benefits.
• Onion: Adds sweetness and depth, rich in phytochemicals.

Vietnamese Kabocha Squash Soup Chicken Canh Bi Do Nau Ga Recipe Ingredient Quantities

• 1/2 medium kabocha squash (approximately 1 to 1.5 lbs)
• 1 lb chicken breast or thighs
• 5 cups chicken broth
• 1 tablespoon fish sauce
• 1 teaspoon salt
• 1 teaspoon sugar
• 1/2 teaspoon ground black pepper
• 2 tablespoons vegetable oil
• 3 cloves garlic, minced
• 1 small onion, sliced
• 2 green onions, chopped
• Handful of cilantro, chopped (optional)

How to Make this Vietnamese Kabocha Squash Soup Chicken Canh Bi Do Nau Ga Recipe

1. Cut the kabocha squash into 1-inch cubes after peeling it and removing the seeds. Set the squash aside.

2. Chop the chicken into pieces that you can fit in your mouth.

3. In a large pot, medium heat, 2 tablespoons, vegetable oil, and minced garlic and sliced onion complete the first step in creating a fragrant, translucent blend that serves as the pot’s aromatic base.

4. Put the pieces of chicken in the pot and cook until they are lightly browned on all sides.

5. Add the chicken broth and bring to a boil.

6. Put the cubed kabocha squash into the pot. Lower the heat and let it all simmer together for about 15-20 minutes, or until the squash is tender.

7. Mix in the fish sauce, salt, sugar, and ground black pepper. Adjust seasoning to taste.

8. Once the squash is soft and the chicken is cooked all the way through, add the chopped green onions to the pot.

9. Allow the soup to continue to simmer for another 2-3 minutes so that the flavors can meld.

10. Serve hot, and if you like, garnish with chopped cilantro. Vietnamese Chicken Soup with Kabocha Squash is ready to enjoy.

Vietnamese Kabocha Squash Soup Chicken Canh Bi Do Nau Ga Recipe Equipment Needed

1. Cutting board
2. Chef’s knife
3. Vegetable peeler
4. Spoon (for removing squash seeds)
5. Large pot
6. Wooden spoon or spatula
7. Measuring spoons
8. Ladle (for serving)

FAQ

• Q: Can I use a different type of squash?You can substitute kabocha squash with butternut or acorn squash, but the flavor may differ slightly.
• Q: Is it necessary to use fish sauce?A. Fish sauce brings a unique depth of flavor to a dish, but you can switch it out for soy sauce, and still get a tasty end result.
• Q: Can I make this recipe vegetarian?A: To prepare it as a vegetarian dish, substitute tofu for the chicken and use broth made from vegetables instead of chicken broth.
• Q: How do I store leftovers?A: Leftover food can be kept for 3 days in the fridge and should be stored in airtight containers.
• Q: Can I freeze the soup?A: Yes, the soup can be frozen for 2 months. Before reheating, thaw it in the refrigerator.
• Q: What can I serve with this soup?A: This soup pairs perfectly with either steamed rice or crusty bread, which is really more about the soup’s unctuous broth than it is the soup itself.
• Q: How can I make the soup spicier?A: For extra heat, add sliced chili peppers or a dash of chili oil.

Vietnamese Kabocha Squash Soup Chicken Canh Bi Do Nau Ga Recipe Substitutions and Variations

Kabocha squash: Butternut squash or acorn squash can be used as substitutes.
Turkey breast or thighs: Consider using chicken breast or thighs for a different flavor.
Fish sauce.
Soy sauce or tamari can be used as a substitute, though the flavor will be slightly different.
Oil from vegetables: An acceptable substitute could be olive oil or canola oil.
Cilantro (optional): Use parsley or omit if preferred.

Pro Tips

1. Pre-soak the squash: To expedite cooking, soak the kabocha squash cubes in salted water for about 10 minutes before adding them to the soup. This helps soften the squash and enhances its flavor.