Vietnamese Butternut Squash Soup | Canh Bi Do
Serves 410 mins prep20 mins cook
My FAVORITE Vietnamese soup - I love eating this soup with rice and smushing the butternut squash. It’s lean and healthy but so delicious!
0 servings
What you need
Instructions
1. Remove the skin from the butternut squash. Cube and clean them well. Set aside. 2. Mince your shrimp. Season with 1/2 tbsp chicken powder and 1/3 tsp black pepper. Combine well. Set aside. 3. In a 3 qt pot, bring 6 cups of water to boil. 4. Using a spoon, spoon in the shrimp mixture into the boiling pot. Allow to cook until well done - 5 mins. Lower the heat to medium low if water begins to hard boil. Remove any impurities that float to the top. 5. Add the butternut squash and cook for 10 minutes. 6. Season the soup with 1 tbsp chicken powder, 1 tbsp fish sauce, 1/2 tbsp sugar, and 1/3 tbsp MSG. Stir to combine. 7. Turn off the heat and add your sliced green onions and cilantro. 8. Serve hot with a side of rice.View original recipe