Vietnamese Chayote Squash Soup with Minced Shrimp (Canh Su Su Nau Tom Bam)

Vietnamese Chayote Squash Soup with Minced Shrimp (Canh Su Su Nau Tom Bam)

from vickypham.com
22 min

Chayote and minced shrimp is a classic combination. Here's a quick Vietnamese side soup to pair with steamed rice.

Ingredients

  • 1 1/2 lbs chayote squash (about 2 whole squash, slice into thick match sticks)
  • 10 oz shrimp (peel, devein and mince into paste)
  • 2 tablespoons fish sauce
  • 2 tablespoons chicken or mushroom bouillon powder
  • 1 tablespoon granulated white sugar
  • 1 teaspoon sea salt
  • 1/2 teaspoon baking soda
  • 1/8 teaspoon ground black pepper
  • 1 tablespoon vegetable oil
  • 2 green onions (slice thinly; separate whites and greens)
  • 1 shallot (peel and mince)
  • 3 garlic cloves (peel and mince)
  • 2 quarts water

Directions

  1. 1

    shrimp with fish sauce, chicken/mushroom bouillon stock powder, sugar, salt, baking soda, ground black pepper and the green part of green onions/scallions for 15 minutes.

  2. 2

    In a medium stock pot, add oil and heat on high. Add shallot and garlic. Sauté until fragrant and lightly brown (30 seconds).

  3. 3

    (be careful of oil splatter) and chayote. Bring pot to a boil then reduce heat to a low simmer and cook until chayote is fork tender (about 7 minutes).

  4. 4

     a tablespoon at a time, and drop them into the pot like dumplings. Make sure to get all the marinade into the pot. When shrimp floats to the top, turn off heat. Soup is ready.