Vietnamese Kabocha Squash Soup with Chicken (Canh Bí Đỏ Nấu Gà)

By Vicky Pham · 50 min

Ingredients

Instructions

1. Finely chop the garlic and thinly slice the green onions, keeping the whites and greens separate. Peel the kabocha if you like, remove the seeds and fibers, and cut it into 1.5-inch chunks. Cut the chicken into 1.5-inch chunks. Set everything aside.
2. Heat 1 tablespoon vegetable oil in a heavy small pot over medium-low heat. Add the garlic and green onion whites and stir until fragrant, about 10 seconds.
3. Add the chicken and squash and toss for 5 seconds. Season the chicken with half the salt, the fish sauce, the chicken bouillon powder and half the black pepper. Toss to coat and lightly pan-fry for 2 minutes.
4. Add 1 1/2 quarts water, raise the heat to bring it to a boil quickly (about 9 minutes), then reduce to a medium simmer and cook for 10 minutes. Skim off foam as it rises. If using boneless chicken, cook for about 6 minutes instead.
5. Season the soup with the remaining salt, fish sauce, chicken bouillon powder and black pepper. Taste and adjust if needed.
6. Transfer to a serving bowl and garnish with the reserved green onion greens and, if you like, a little extra black pepper.

Summarized from Vicky Pham's video. Watch it for the details.

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