Vietnamese Opo Squash and Shrimp Soup (Canh Bầu Tôm)

Vietnamese Opo Squash and Shrimp Soup (Canh Bầu Tôm)

from vickypham.com
Side dish
15 min

Simple ingredients, quick to cook, and easy to eat, this soup is the perfect comfort food for a busy weeknight. This childhood favorite is ready in 15 minutes. Serve it with steamed white rice for a complete meal.

Ingredients

  • 2 tablespoonsvegetable oil
  • 1 smallshallot (minced)
  • 1green onion (thinly sliced white part and cut green part into 1-inch segments)
  • 1 largegarlic (minced)
  • 1 ½ quartswater
  • 1 ½ lbsopo squash (peel, cut into matchsticks)
  • 1 teaspoonchicken bouillon powder
  • 1 teaspoonfish sauce
  • 1 teaspoonsea salt
  • ⅛ teaspoonground black pepper (sprinkle)
  • 10 ozshrimp (any size shrimp; peeled and deveined)
  • ¼ teaspoonsea salt
  • ⅛ teaspoonground black pepper (sprinkle)

Directions

  1. 1

    In a medium stockpot, heat oil over medium-high heat. Add shallot, white parts of green onions, and garlic. Sauté until fragrant (about 20 seconds). Add water slowly to the stockpot.

  2. 2

    While waiting for the water to come to a boil, prepare the shrimp. Mince shrimp into a paste with a mortar and pestle, large meat cleaver, or food processor. Season with salt and ground black pepper.

  3. 3

    When the pot comes to a boil, scoop the shrimp paste into small balls using two spoons and drop them into the hot water.

  4. 4

    Immediately add opo squash so that both squash and shrimp cook up at the same time (about 5 minutes).

  5. 5

    Add chicken bouillon powder, fish sauce, and salt.

  6. 6

    Garnish with a sprinkle of ground black pepper and the remaining green onions.