Embrace the essence of Vietnamese culinary tradition with the soul-soothing Crock Pot Kabocha Squash Soup with Pork Spare Ribs, or Canh Sườn Bí Đỏ. This recipe is a harmonious blend of the sweetness of kabocha squash and the richness of pork spare ribs, slow-cooked to perfection. The kabocha squash, with its velvety texture and sweet, nutty flavor, pairs exquisitely with the succulent pork, creating a soup that’s both nourishing and immensely satisfying. Ideal for a cozy night in or a comforting family dinner, this dish encapsulates the warmth and generosity of Vietnamese home cooking. By using a crock pot, the ingredients gently meld together, allowing their flavors to deepen and develop over time, creating a deliciously aromatic and hearty soup. Whether you’re a lover of Vietnamese cuisine or new to these flavors, this Crock Pot Kabocha Squash Soup with Pork Spare Ribs promises a delightful culinary experience that warms the heart and soothes the soul. Let’s begin this culinary adventure, and discover how simple ingredients can transform into a meal that’s both simple and profoundly flavorful.
What is Crock Pot Kabocha Squash Soup With Pork Spare Ribs?
Crock Pot Kabocha Squash Soup With Pork Spare Ribs, also known as Canh Sườn Bí Đỏ in Vietnamese, is a hearty, nourishing soup that’s perfect for chilly weather. This flavorful soup features tender pork spare ribs and bright orange kabocha squash simmered together in a savory broth.
Kabocha squash, also called Japanese pumpkin, contributes its rich pumpkin-like flavor and velvety texture when cooked. Originating in Japan, this winter squash variety has also become a staple in Vietnamese cuisine. Its flesh has a sweet, nutty taste that pairs deliciously with the umami savoriness of the pork ribs and broth.
One of the many benefits of kabocha squash is its stellar nutrition profile. It contains over 100% of the recommended daily amount of vitamin A per serving. It’s also packed with fiber, vitamin C, potassium and iron. Combined with protein-rich pork ribs, this soup makes for a hearty, nourishing meal.
The slow cooker does most of the work for you here, yielding fork-tender pork and squash with little hands-on effort. Letting these components bubble away all day concentrates their flavors into an intensely comforting soup.
Ingredients
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Pork spare ribs – pork spare ribs, cut into individual ribs
- Look for meaty ribs with some fat for the best flavor. Avoid overly bony or lean ribs.
Garlic – cloves garlic, minced
- Adds aromatic flavor to the broth.
Shallot – large shallot, diced
- Provides mild onion flavor.
Kabocha squash – One kabocha squash, peeled, seeded, and cut into 1-2 inch chunks
- Yields tender, sweet flesh when simmered.
Fish sauce
- Use a Vietnamese or Thai brand. Adjust to taste.
Water
- Allows the rich flavors to develop. Can substitute broth.
Ground black pepper – freshly ground black pepper
Optional vegetables:
- Carrots, cubed
- Green beans, ends trimmed
Optional garnishes:
- Chopped cilantro
- Lime wedges
- Chili garlic sauce
How to Pick a Kabocha Squash?
When selecting a kabocha squash, look for:
- Deep green color on the outside
- Heavy for its size, indicating thicker flesh
- Orange or yellow “blush” on part of the skin
- No brown spots or black splotches
Avoid squashes with blemishes or soft spots. Opt for smaller, 2 lb squashes if possible as they tend to be sweeter.
Instructions
Parboil the Ribs
Parboiling the ribs before slow cooking allows them to cook evenly.
- Place ribs in a pot and cover with water. Add a pinch of salt.
- Bring to a boil over high heat. Boil for 5 minutes.
- Drain ribs and rinse under cool running water.
Slow Cooker Method
- Combine parboiled ribs, garlic, shallot, fish sauce, pepper and water in a 6-qt slow cooker.
- Cook on HIGH for 1.5 hours, or LOW for 3 hours.
- Meanwhile, peel the kabocha squash, scoop out seeds, and cut into 1-2 inch chunks.
- Add the squash chunks to the slow cooker. Cook on HIGH another hour, or LOW another 2 hours.
- Check that the squash is fork tender. If not, continue cooking until done.
- Taste and add more fish sauce or salt if desired. Serve garnished with cilantro, chili sauce, etc.
Stovetop Method
- Parboil ribs as instructed above.
- In a large pot, combine ribs, aromatics, fish sauce, water. Bring to a boil.
- Reduce heat to low, cover and simmer for 1 hour, until ribs are tender.
- Add cubed kabocha squash. Simmer 20-30 mins until squash is tender.
- Adjust seasoning and serve.
Tips and Substitutions
- For easy cutting, tap a cleaver into the squash to “score” it before slicing.
- Chicken or beef short ribs also work well instead of pork.
- Swap kabocha for butternut squash, sweet potatoes, or pumpkin.
- For a vegetarian version, use smoked tofu instead of ribs.
- Chicken or vegetable broth can replace some or all of the water for more flavor.
Serving Suggestions
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Enjoy this soup on its own, or pair it with steamed rice and a vegetable side dish for a classic Vietnamese family meal.
Some tasty Vietnamese sides that complement the soup include:
- Sautéed bok choy or morning glory
- Pickled vegetables like carrots or daikon radishes
- Shredded chicken salad with fish sauce vinaigrette
A simple green salad or crusty bread also balance out the heartiness of the soup.
Storage
Like many soups, the flavors in kabocha squash and pork rib soup improve after a night in the refrigerator as they continue to meld together.
Leftovers will keep in an airtight container in the fridge for up to one week. Reheat gently before serving.
You can also prep the ribs and squash separately and combine them later for longer storage. The cooked ribs keep for a week and the squash chunks 2-3 days.
Serving Size and Yield
- As a main course, this recipe serves 4 hearty appetites.
- As part of a larger Vietnamese meal with rice and sides, it will serve 6-8 people.
- This recipe works well in a 6-quart slow cooker. You can double it for larger gatherings in a bigger slow cooker.
Conclusion
With its velvety kabocha squash, fall-off-the-bone pork spare ribs, and rich savory broth, this Vietnamese soup is comforting food at its finest. The slow cooker allows the ingredients to mingle into something satisfyingly flavorful and nourishing.
Serve as a warming lunch or complete dinner paired with rice and vegetables. However you enjoy it, this soul-soothing soup is sure to become a new favorite for chilly days and nights. Adjust the cooking times as needed based on squash size and desired tenderness.
Ingredients
- Meat:
- 500 grams pork spare ribs
- Produce:
- 2.5 pounds kabocha squash (peeled, deseeded, and chopped into 1-inch cubes)
- 2 cloves garlic (minced)
- 1 Shallot (minced)
- Condiments:
- 3 tablespoons Fish Sauce
- Other:
- 6 cups Water
- ground black pepper
Instructions
- Place the pork spare ribs in a large pot or Dutch oven and cover them with cold water. Bring to a boil over high heat. Reduce heat to medium-low and simmer for 10 minutes. Drain the pork and rinse it under cold water.
- Add the pork spare ribs, garlic, shallot, fish sauce, water, and black pepper to your slow cooker. Give everything a stir to combine.
- Cover the slow cooker and cook on low for 6-8 hours, or until the pork is very tender and falling off the bone.
- Add the kabocha squash to the slow cooker and cook on high for 1 hour, or until the squash is tender.
- Once the squash is cooked, you can shred the pork meat off the bones with two forks. Discard the bones.
- Season the soup to taste with additional fish sauce or black pepper, if desired.
- Serve hot with a side of rice or crusty bread.
Notes
- You can adjust the amount of fish sauce to your taste. Start with 3 tablespoons and add more to taste if desired.
- If you don’t have kabocha squash, you can use butternut squash or another type of winter squash.
- This soup is also delicious garnished with chopped fresh cilantro or green onions.
Nutrition Facts
Crock Pot Kabocha Squash Soup With Pork Spare Ribs (Canh Sườn Bí Đỏ)
Serves: 4 persons
Amount Per Serving: 1 bowl
|
||
---|---|---|
Calories | 400 | |
% Daily Value* | ||
Total Fat 20 | 30.8% | |
Saturated Fat 10 | 50% | |
Trans Fat 0 | ||
Cholesterol 100 | 33.3% | |
Sodium 800 | 33.3% | |
Total Carbohydrate 40 | 13.3% | |
Dietary Fiber 10 | 40% | |
Sugars 15 | ||
Protein 30 |
Vitamin A Excellent amount | Vitamin C Good amount | |
Calcium Low amount | Iron Moderate amount |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Vietnamese Food Recipes & Blog
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Since 2015, I’ve enthusiastically shared my culinary journey through cooking videos on social media, aiming to empower food enthusiasts to recreate delectable Vietnamese dishes in their own kitchens. Over the years, I’ve had the honor of being featured in various esteemed magazines and television programs, where I’ve assumed diverse roles ranging from a character to a guest, and even a cooking show host. Join me as we embark on a flavorful journey together!
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