Vietnamese Chayote Squash Soup with Ground Pork (Canh Su Su Nấu Thịt Băm)
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What is Canh Su Su Nấu Thịt Băm?
A classic Vietnamese soup that will give you the warm fuzzy feeling of childhood.
Easy to make and perfect for those chilly winter months, this soup features two main ingredients, chayote squash and ground pork.
Vietnamese Chayote Squash Soup with Ground Pork (Canh Su Su Nấu Thịt Băm)
Its light and flavorful broth pairs beautifully with steamed rice, making it an ideal accompaniment to grilled meats, fish, or other side dishes, for a complete family-style home cooked meal.
Related Post: The Guide to Cooking Perfectly Steamed Rice: Asian Kid Edition
Ground pork and chayote squash
What You Will Need
Chayote squash: Also known as mirliton, vegetable pear, custard marrow, choko, Trái Su Su, or Trái Su in Vietnamese, chayote squash is a light green, pear-shaped vegetable with a mild taste. Chayote is in season in late Fall, typically from October to March, when you can find them readily available at most grocery stores for a great price.
Before cooking, chayotes are peeled and sliced into thin matchsticks or bite-sized chunks. Interestingly, the seed in the center is also completely edible, something I recently discovered. As long as the seed is tender, which is typically the case in young chayotes, you can chop it up and add it to your soup for extra nutrients.
Chayote is very similar to zucchini in terms of texture and flavor when cooked. While commonly enjoyed in soups, another popular way to prepare it in Asian/Vietnamese cuisine is stir-frying.
Thinly shredded chayote squash. I used a julienne peeler.
Ground pork: Ground pork is the most common protein of choice in Vietnamese cuisine but you can substitute with any ground meat. Two popular alternatives are ground chicken and minced shrimp. You can also omit completely or substitute with tofu for a vegetarian/vegan option.
Shallot and garlic: Shallot and garlic offer an aromatic base to the soup.
Neutral Oil: We just need a little bit to stir fry the aromatics to get the aroma going. I’m using vegetable oil.
Shallot, garlic, and cilantro
Julienned chayote squash, cilantro, minced garlic, sliced shallot and ground pork
Seasonings: Fish sauce, salt, sugar and MSG (optional).
Garnishes: Add a pop of color with crispy fried shallots, green onions, cilantro and sprinkle of ground black pepper.
Our seasoning ingredients: granulated cane sugar, fish sauce, oil, MSG and salt
Vietnamese Chayote Squash Soup with Ground Pork (Canh Su Su Nấu Thịt Băm)
How to Make it
Step 1: Toast aromatics
In a medium-sized stockpot, heat the oil over medium-high heat. Add the garlic and shallots. Sauté until fragrant (about 30 seconds).
Step 2: Add ground pork
Add ground pork and pan fry the ground pork with the aromatics for about one minute, making sure to break it up into small pieces.
Step 3: Add water
Carefully pour in the water. Be careful of hot oil splatters. Bring the pot to a boil over high heat.
Step 4: Add chayote
Once the liquid is boiling, reduce the heat to low and add the chayote squash. Simmer for 5 minutes, or until the chayote is tender.
Step 5: Season soup
Season soup to taste with sugar, fish sauce, sea salt, and MSG (if using).
Step 6 (Optional): Garnish
Ladle the soup into bowls and garnish with chopped cilantro, green onions, fried shallots, and a sprinkle of ground black pepper. Serve with rice and be happy.
Complete the Meal
You can enjoy this soup on its own, but it’s typically served with steamed rice and other protein side dishes. Here are a few options to complete the meal:
Easy Vietnamese Caramelized Ground Pork
Steamed Fish with Scallions and Ginger (Ca Hap Gung Hanh)
Crispy Salt and Pepper Beef
Pan-Fried Tofu and Eggs
Ginger Chicken (Ga Kho Gung)
Get Your Vietnamese Food On!
If you enjoy Vietnamese food, you might enjoy these popular dishes:
Shaking Beef (Bo Luc Lac)
Beef Noodle Soup (Pho Bo)
Chicken Noodle Soup (Pho Ga)
Sizzling Crispy and Savory Crepes (Banh Xeo)
Vietnamese Chayote Squash Soup with Ground Pork (Canh Su Su Nấu Thịt Băm)
Ingredients
Instructions
- Toast aromatics: In a medium-sized stockpot, heat the oil over medium-high. Add the garlic and shallots. Sauté until fragrant (about 30 seconds).
- Add ground pork: Add ground pork and pan fry with the aromatics for about one minute while breaking it into small chunks.
- Add water: Carefully pour in the water. Be careful of hot oil splatters. Bring the pot to a boil over high heat.
- Add chayote: Once the liquid is boiling, reduce the heat to low and add the chayote squash. Simmer for 5 minutes, or until the chayote is tender.
- Season to taste: Season the soup to taste with sugar, fish sauce, sea salt, and MSG (if using).
- Garnish and serve: Ladle the soup into bowls and garnish with chopped cilantro, green onions, fried shallots, and a sprinkle of ground black pepper. Serve with rice and be happy.
