Vietnamese Kabocha Squash Soup (Canh Bí Đỏ Thịt Bằm)

Step 1

Divide the squash along the grooves.Note: The vegetable is naturally hard, so use a large cleaver or knife.

Step 2

Use a smaller knife to peel away the skin.

Step 3

Run the same small knife along the part where the soft and firm parts meet to remove the seeds.

Step 4

Cut the vegetable into chunks, roughly 10cm (4") thick or to preference.

Step 5

Bring the water to a boil and add the vegetables in to cook.

Step 6

Meanwhile, use a mortar and pestle to pound the spring onion heads until they're split. Alternatively, use a large cleaver to slap at it.

Step 7

Add oil to a small saucepan on medium heat and cook the spring onion heads for 30 seconds or until fragrant.

Step 8

Turn the heat to high and add the pork mince in to cook for 5 minutes or until cooked.

Step 9

Pour the mince into the soup and season. Let it come to a boil and simmer for another 20 minutes or until the vegetable has softened.

Step 10

Serve hot as is!