Vietnamese Pumpkin and Carrot Soup (Canh Bí Đỏ và Cà Rốt)

This is my go to soup to serve with rice and meat dishes every fortnight. In Australia, we usually have fresh pumpkin all year round so it was a soup that I frequently ate in my household.

This soup is generally served with chicken meat, but I usually don’t like to add extra meat to my soup (apart from bones) since I always serve my soup with a meat dish.

Because the pumpkin and carrot have natural sugars in them, no extra sugar is needed in this soup making this an extremely healthy soup!

Note** Growing up, any soup dish (canh) was considered to be healthy. Because of this, I like to season my soups very minimally to be able to taste the natural flavours of the vegetable and also reduce my salt and/sugar intake. As with all recipes, adjust and re-season to your liking! 🙂


Serves 4

Ingredients

  • 350g kent pumpkin, skin removes and cut into 3x3cm cubes
  • 250g carrot (about 2 medium sized), cut into bite-size pieces
  • 3 chicken bones (thighs) + 400mL water to boil bones
  • 1L of water
  • ¼ tsp fish sauce (Viet Huong brand)
  • ⅛ tsp salt
  • pepper
  • coriander and spring onion to garnish, chopped
  • ¼ tsp salt (added towards the end)
  • ⅛ tsp fish sauce (added towards the end)
img_5787.jpg
What you will need

Method

  1. In a pot, add 400mL water and bring to a boil
  2. Add bones and simmer for 5 minutes to remove impurities

    IMG_5794
    You should see the blood float to the top after a few minutes
  3. Drain and clean the cooked bones under running water (Rub pieces of blood off from the bones)

    IMG_5801
    Cleaned bones
  4. Thoroughly clean the pot
  5. Add 1L of water to the pot along with cleaned bones, ¼ tsp fish sauce and ⅛ tsp salt, then bring to a boil
  6. Once boiling reduce heat, and simmer for 30 minutes. Put the lid on top slightly ajar to reduce evaporation of liquid
  7. Add pumpkin and carrots, bring to a boil, once boiling reduce heat to simmer and cook for a further 15 minutes
  8. Remove the bones, add ⅛ tsp fish sauce and ¼ tsp salt, stir to dissolve. Serve garnished with chopped coriander and spring onion. Sprinkle with a pinch of pepper

 

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