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)
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
- 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).
- Peel, half, and core the chayotes. Cut them in half again and slice them into 1/8 in slices.
- 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.
- Let it cook for at least 20 minutes and it’ll be ready. Garnish with chopped green onion and chopped cilantro.