Chayote Squash Soup (Canh Su Su)


For a good amount of my childhood, I would refuse to eat this because chayotes looked weird to me and kids as awesome as me don’t eat weird things.  It wasn’t until I broadened my mind around preadolescence that I tried it and realized that they’re actually pretty good.  Now my mom makes this one with a few spare ribs (boiled first separately to clean the impurities) because it adds and extra sweetness (not sugary sweetness, but meaty sweetness) to the soup.  I was too lazy to defrost my stash of spare ribs in the freezer and this soup was just a last minute addition to my Grilled Lemongrass Pork meal anyway (the chayotes were on sale when I went to buy green onions that day!).

Chayote Squash Soup (Canh Su Su)
(serves 4)

2 cans of chicken broth (14.5 oz each)
1.5 cups water
3 oz pork spare ribs, cut between each bone and boiled separately to clean the impurities (optional)
2 chayote squashes
1/8 of a medium onion, finely sliced
1.5 tbsp fish sauce

  1. Bring chicken broth, water, and fish sauce to a boil in a medium-sized pot.  Add onions and simmer on low heat with the lid on until you’re done cutting the chayote (at least 10 minutes).
  2. Peel, half, and core the chayotes.  Cut them in half again and slice them into 1/8 in slices.
  3. Drop the chayote slices into the pot and crank the heat to high to bring it back to a boil.  When it starts to boil, turn the heat down to low and simmer with the lid on.
  4. Let it cook for at least 20 minutes and it’ll be ready.  Garnish with chopped green onion and chopped cilantro.

One thought on “Chayote Squash Soup (Canh Su Su)

  1. Pingback: Tomato, Lemongrass, and Tofu Soup | It's More Than Just Pho

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