Canh Bầu Nấu Đậu

Canh Bầu Nấu Đậu is a light and refreshing Vietnamese soup featuring tender green squash and protein-rich mung beans, perfect for a nutritious meal. Its delicate flavors and vibrant colors make it a comforting dish that's both satisfying and wholesome.

Ingredients

• Green squash (bầu) - 300 grams, sliced
• Mung beans - 100 grams, soaked for 2 hours
• Vegetable broth - 800 ml
• Shallots - 2, minced
• Garlic - 2 cloves, minced
• Soy sauce - 1 tablespoon
• Salt - to taste
• Black pepper - to taste
• Fresh cilantro - for garnish

Steps

1. In a pot, heat a splash of vegetable broth over medium heat and sauté the minced shallots and garlic until fragrant.
2. Add the soaked mung beans to the pot and stir for 2-3 minutes.
3. Pour in the remaining vegetable broth and bring to a boil.
4. Once boiling, reduce the heat to low and add the sliced green squash.
5. Simmer for 15-20 minutes, or until the squash is tender and the mung beans are cooked through.
6. Season the soup with soy sauce, salt, and black pepper to taste.
7. Serve hot, garnished with fresh cilantro.

Nutrition

• Calories: 180
• Protein: 7 g
• Carbs: 30 g
• Fiber: 8 g
• Sugar: 3 g
• Sodium: 500 mg
• Cholesterol: 0 mg
• Total Fat: 2 g
• Saturated Fat: 0.5 g
• Unsaturated Fat: 1.5 g
• Water: 0.8 L

Health Benefits

• Rich in vitamins and minerals from green squash.
• High in protein and fiber due to mung beans, promoting digestive health.

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