The melon’s sweet taste makes the broth taste the best. It’s light, but still satisfying and comforting. This soup is a classic choice for family dinners. It goes well with other shared dishes like Vietnamese fried rolls (Nem rán / Chả giò) or Vietnamese braised pork. The pork spare ribs make the soup richer without changing the sweetness of the melon.
You can use many types of protein in this recipe, like minced pork, riblets, fresh shrimp, or my favorite — dried shrimp. It gives the broth extra flavor. Winter melon also has detoxing benefits, so it’s good for any time of the year, even in summer. If you want to make this vegan, try replacing the shrimp with shiitake mushrooms and use vegan fish sauce for a plant-based version. This soup tastes like home, with a clear broth, mild flavor, and the comforting and sweet flavor of gourd. Serve it with Vietnamese-style yogurt (Sữa chua) or a bowl of Vietnamese Opo Squash Soup.
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✅ Quick Tips: Read the recipe in its entirety before you start cooking. This will help you understand the ingredients, steps, and timing involved, and allow you to prepare any necessary equipment or ingredients beforehand.
What is Canh Bí Sườn?
Canh Bí Sườn is a tasty and comforting soup from Vietnam. It is made with winter melon, also called fuzzy melon or peach melon, and tender pork spare ribs. When these two ingredients are cooked together, they create a rich and flavorful broth. The soup is both light and hearty, making it a family favorite. It is usually served with a big bowl of rice.
I remember when my mom would make this soup on cold days. The smell of it would fill the house and make me feel at home. The soup itself has a savory taste with a bit of saltiness, making every spoonful satisfying. It is a dish that truly warms the soul, especially when the weather is chilly.
Whenever I share it with friends or family, they always say it reminds them of home. Whether you’ve had it before or are trying it for the first time, Canh Bí Sườn is a key part of Vietnamese culture. For many people, it holds a special place in their hearts. After just one bowl, you will see why this dish is so loved and will want to make it in your own kitchen too.
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Ingredients for Winter Melon Soup
Here’s a detailed breakdown of the ingredients for Winter Melon Soup (Canh Bí Sườn):
- Winter melon (wax gourd, bí đao, bí phấn, bí trắng): Winter melon is the main ingredient. It’s light and soft with a little sweetness. When you cook it, it becomes soft and absorbs the broth’s flavors. I’ve made this soup a few times. Winter melon gives it a delicate flavor that’s hard to beat. You can find it in the refrigerated or frozen section of most Asian stores.
- Dried shrimp: Dried shrimp adds a deep, savory flavor. They help make the broth taste rich. I soak them in warm water before cooking to release more flavor. You can find them easily at any Asian store. This little ingredient really makes a difference in your soup.
- Fish sauce (Nước mắm): Fish sauce is a key ingredient in Vietnamese cooking. It adds salty, savory flavor that balances the sweetness of the melon. I always use high-quality fish sauce for the best taste. It’s the key to bringing everything together in this recipe.
- Fermented anchovies (optional): Fermented anchovies are a traditional ingredient. They add extra umami and depth to the soup. I love using Red Boat fish sauce. It adds a clean, rich taste without being too strong. You can skip it, but it does improve the flavor.
- Minced pork or riblets: Minced pork or riblets give the soup protein and flavor. I prefer riblets for a more hearty, meaty texture. They make the broth rich and flavorful. If you want something lighter, go with minced pork. Either way, it adds that satisfying base to the soup.
- Fresh shrimp (optional, for non-vegan version): Fresh shrimp gives the soup a burst of sweetness. If you like seafood, shrimp is a great addition. I’ve used it in soups before, and it adds so much flavor. It’s a tasty touch that makes the soup extra special.
- Green onions: Green onions bring freshness to the soup. They add a mild onion flavor and a little crunch. I add them during cooking and also sprinkle more on top. It gives a nice balance to the soft melon.
- Cilantro (ngò rí or mùi tàu): Fresh cilantro is perfect as a garnish. It adds a fresh, herby fragrance to the soup. I always add it just before serving to keep it vibrant. It’s an important ingredient in Vietnamese cooking and really lifts the flavor.
- Vegetable oil: Vegetable oil helps sauté the ingredients and brings out their flavors. I use just enough to get everything fragrant and ready. It’s a simple but important part of the recipe.
- Ground black pepper (tiêu đen xay): Ground black pepper adds mild heat to the soup. It brings a little depth to the broth. I don’t use much—just enough to round out the flavors. A sprinkle before serving is all you need.
- Bouillon cube or granules (chicken, pork, or mushroom bouillon like Totole): Bouillon cubes help make the broth richer. They add flavor that makes the soup taste fuller. I like to use chicken or mushroom bouillon. It’s an easy way to add depth without extra work.
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How to Make Canh Bí Sườn
If you’re just starting with Vietnamese soups, let me tell you—Canh Bí Sườn is one of the easiest and most cozy dishes you can make. It’s light, warm, and made with simple things like winter melon, pork, and a splash of fish sauce.
The best part? It’s easy and feels like home. I used to help my mom make it when it rained. I’d slice the melon while she shaped little meatballs. Those memories are why this soup means so much to me. Let me show you how I make it, step by step.
Step 1: How to Cut Winter Melon
First, rinse the winter melon well. Use a sharp knife to cut off the ends. Then grab a vegetable peeler and take off the skin. Cut it in half lengthwise. Use a spoon or the knife tip to scoop out the seeds, core, and any soft spots.
Next, cut the melon crosswise into chunks. Make them 1 to 2 inches wide. I like to keep them big enough so they stay in shape. Put the chunks aside. They’re ready for the soup.
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Step 2: Parboil Pork
Take your pork spare ribs or ground pork. I use whichever I have on hand. Boil a pot of water. Drop the pork in and cook for 8 to 10 minutes. This step gets rid of the foam and scum that make the soup cloudy.
A clean broth is a better broth—trust me on that. Once done, pour out the water and rinse the pork under cold water. Clean the pot too. Put the pork aside. It’s ready for the next part.
Step 3: Combine Ingredients & Adjust
Put the pork back in your clean pot. Add 2 quarts of fresh water and turn up the heat. Let it come to a gentle boil. If you’re using ground pork, roll small meatballs about the size of a golf ball. Drop them in the pot.
Add your cut winter melon next. Now it’s time to season. Add fish sauce, a bit of sea salt, a pinch of sugar, and some bouillon. Let the soup simmer for 4 to 6 minutes. The melon should be soft, a little clear, and smell nice. Don’t let it cook too long or it can get mushy.
Step 4: Garnish for Canh Bí Sườn
Turn off the heat. Now we finish the soup. Sprinkle chopped scallions, fresh cilantro, and a dash of black or white pepper. Give the pot a quick stir. I like to add a few drops of oil at the end—it smells so good and looks nice too. Spoon the soup into a bowl. Serve it with a side of rice and some crispy Vietnamese greens.
It’s the kind of meal I go back to when I need something warm and easy.
Vietnamese Winter Melon Soup (Canh Bí Sườn)
Description
Canh Bí Sườn (Vietnamese Winter Melon Soup) is your go-to guide for crafting a light, nourishing Vietnamese soup made with winter melon (bí đao) and tender pork ribs (sườn non).
This traditional recipe brings together clear, gently seasoned broth and soft chunks of winter melon that soak up umami-rich flavors. It's often served in Vietnamese households as a balancing, hydrating soup—perfect for warm climates or whenever the body needs something easy to digest. I’ve been making this dish since my teens, and it’s still my favorite when I want something wholesome and naturally cooling. With just a few simple ingredients, and whether you’re using the stovetop or an Instant Pot, you’ll be able to recreate the comforting, home-cooked flavor Vietnamese families have cherished for generations.
Ingredients
Nutrition Facts
Servings 4
Serving Size 1
- Amount Per Serving
- Calories 386kcal
- % Daily Value *
- Total Fat 16.7g26%
- Saturated Fat 2.4g12%
- Total Carbohydrate 56.5g19%
- Sugars 7.5g
- Protein 18.2g37%
- Vitamin A 302 IU
- Vitamin C 12 mg
- Calcium 135 mg
- Iron 7 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Parboil for Clarity:
Start by parboiling and rinsing your pork ribs. This traditional step removes bone residue and excess fat, which helps you achieve that signature clear, clean Vietnamese-style broth. I learned this from my mom—she always said a cloudy soup meant someone skipped a step! - Choose Young Winter Melon:
Pick younger winter melon if possible—it’s more tender and has a natural light sweetness. The flesh softens just right during cooking, without falling apart or turning mushy. This choice really affects the soup’s texture and overall harmony. - Cut Melon Evenly:
Cut the winter melon into evenly sized pieces. I usually aim for 1-inch chunks so they hold shape but still soak in the savory broth. Uniform cuts also ensure even cooking and improve the visual appeal when serving. - Flavor Balance Matters:
Use fish sauce to deepen the umami, but add it gradually. Vietnamese soups like this don’t need strong seasoning—just enough to bring out the natural flavors. A small pinch of sugar can balance sharpness if needed. - Don’t Overcook the Melon:
Add the melon only after the ribs are nearly tender. It needs just 10–15 minutes to cook through. Overcooked melon breaks down fast and can make the broth cloudy, which takes away from both texture and taste. - Add Fresh Herbs Last:
Sprinkle chopped green onion and cilantro on top right before serving. These fresh herbs brighten the dish and add a hint of herbal aroma. I find this tiny touch always brings the whole bowl to life. - Cool & Refreshing:
This soup is naturally cooling thanks to winter melon’s properties. It’s often served in warmer months in Vietnam, and I’ve personally found it helpful for digestion and hydration on hot days. - Make It Ahead:
You can prep the soup a day ahead and keep it in the fridge for 2–3 days. I recommend reheating it gently on the stovetop so the melon stays whole and the broth keeps its clean flavor profile. - Alternative Proteins:
For lighter versions, try lean pork loin or chicken breast. If you’re making it vegetarian, tofu works well with mushroom or kombu broth, though it’ll have a softer, more subtle taste.
