Canh Bi Do Vietnamese Pumpkin and Pork Soup
A light, clear broth with sweet pumpkin, tender pork meatballs and spinach, the gentle soup Vietnamese families eat with rice.
- Time35 min
- LevelEasy
- Costabout £1.95 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Mix the pork with half the shallot, 1 tbsp of the fish sauce and the pepper. Wet your hands and roll into 16 small balls.
- 2
Heat the oil in a large pan over a medium heat. Fry the garlic and the rest of the shallot for 1 minute until soft.
1 min - 3
Add the squash and water and bring to the boil. Reduce the heat and simmer for 10 minutes, until the squash is nearly tender.
10 min - 4
Drop the meatballs gently into the broth one by one. Simmer for 6 to 8 minutes, until cooked through and floating.
7 min - 5
Stir in the spinach and the remaining fish sauce and cook for 1 minute until wilted. Taste and add more pepper or fish sauce if needed.
1 min - 6
Scatter over the spring onion and coriander. Serve in bowls on its own, or with steamed rice. The broth should taste clean and savoury, with soft, sweet squash.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.