Canh Bi Thit Bam / Winter Melon Soup with Ground Pork

If you have ever sat down for a traditional Cơm Gia Đình, or Vietnamese family meal, you will know that a side of soup is non-negotiable. It is not just an accompaniment; it is a crucial component that ties the whole meal together. Now, in a typical Vietnamese home-cooked spread, you will find a flavorful braised dish like Thịt Kho (braised pork) or Cá Kho (braised fish), a plate of vegetables, some dipping sauces, and always a warm bowl of canh, which means soup. What makes Vietnamese soups so special is their balance and simplicity. They are usually mild in flavor, providing a refreshing contrast to the rich, savory mains. They are often filled with vegetables, making them nutrient-dense and light. And perhaps most importantly, they are designed to stretch the dollar, using minimal ingredients to create something deeply comforting and nourishing. One of my favorite soups growing up (and still) is Canh Bi Thit Bam, or Vietnamese winter melon soup with ground pork. It is simple, hearty, and can be made in less than 30 minutes.

What is Bi Dao

The star of this dish is Bí Đao, also known as winter melon or ash gourd. Despite its name, winter melon is not sweet like cantaloupe or honeydew. It is actually a mild-tasting gourd belonging to the cucumber family. When raw, bi dao has a smooth, pale green skin covered with a thin, waxy coating that helps it store well, which is where it gets its name. Once peeled and cooked, the flesh becomes translucent and tender, soaking up all the savory flavors of the broth.

Flavor-wise, it is incredibly subtle, almost like a blank canvas that absorbs everything it is cooked with. That is what makes it perfect for soups. It adds body and texture without overpowering the dish. Beyond its versatility in cooking, bi dao also offers many health benefits. It is high in fiber, vitamin C, and antioxidants, while being low in calories. In traditional Vietnamese and Chinese medicine, bi dao is believed to have cooling properties that help balance the body’s heat, especially on warmer days or after eating heavier foods.

Customizing Your Canh Bi

In my version of canh bi thit bam, I use ground pork as the base. The pork adds a light richness to the soup, complementing the delicate sweetness of the winter melon. But like many canh dishes, this recipe is flexible and meant to adapt to whatever you have on hand.

Traditionally, it is also made with dried shrimp, shrimp paste, or pork spare ribs. The beauty of canh bi, and many other Vietnamese soups, lies in their resourcefulness. It is not about fancy ingredients. It is about using what you have to create something comforting, nourishing, and satisfying.