Canh Bi Do

Name: Canh Bi Do
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 to 6
Cuisine: Vietnamese
Ingredients: 400 g pumpkin; 1 L pork or vegetable stock; 100 g shrimp — optional; 2 scallions; to taste fine sea salt

25 minutes prep 45 minutes cook Serves 4 to 6 vegetarian

Canh Bi Do is a beloved staple in Vietnamese home kitchens, often gracing the table during family meals. A comforting soup made with pumpkin, it is steeped in tradition and prepared with an intuitive touch — salt measured by the pinch and fat added with a generous hand. This home-style version captures the essence of everyday Vietnamese cooking, where recipes are as much about feel and instinct as they are about ingredients.

The soup's velvety texture comes from tender pumpkin simmered in a rich pork or vegetable stock, with shrimp adding a subtle brininess. Scallions lend a bright, fresh finish, balancing the sweetness of the pumpkin. Each spoonful is a harmonious blend of the sea and earth, embodying the simplicity and depth of Vietnamese flavors.

Ingredients

400 gpumpkin
1 Lpork or vegetable stock
100 gshrimp — optional
2scallions
to tastefine sea salt

Method

Begin by preparing the pumpkin. Peel the 400 g of pumpkin and remove the seeds. Cut the pumpkin into bite-sized cubes, approximately 2 cm each. This size allows the pumpkin to cook evenly and absorb the flavors of the broth.
In a large pot, pour in 1 L of pork or vegetable stock and bring it to a gentle simmer over medium heat. This will be the base of your soup, providing depth and richness to the dish.
While the stock is heating, prepare the shrimp. Peel and devein 100 g of shrimp, ensuring they are clean and ready to cook. Set them aside for later use.
Once the stock is simmering, add the cubed pumpkin to the pot. Stir gently to ensure all pieces are submerged in the stock. Allow the pumpkin to cook until it becomes tender but still holds its shape, which should be when you can easily pierce it with a fork but it doesn't fall apart.
As the pumpkin cooks, finely chop 2 scallions, separating the white and green parts. The white parts will be added to the soup for flavor, while the green parts will be used as a garnish.
When the pumpkin is nearly tender, add the prepared shrimp to the pot. Stir gently and cook until the shrimp turn pink and opaque, indicating they are cooked through. This should take just a few minutes.
Taste the soup and add fine sea salt to taste, ensuring the flavors are balanced and to your liking. Stir in the white parts of the scallions to infuse the soup with their mild onion flavor.
Finish the soup by garnishing with the green parts of the scallions. Serve the Canh Bi Do hot, allowing the warmth and aroma to invite everyone to the table for a comforting meal.