Vietnamese Opo Squash and Shrimp Soup (Canh Bầu Tôm)
Ingredients
- 2 tbspvegetable 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 lbopo squash
peel, cut into matchsticks
- 1 tspchicken bouillon powder
- 1 tspfish sauce
- 1 tspsea salt
- ⅛ tspground black pepper
sprinkle
- 10 ozshrimp
any size shrimp; peeled and deveined
- ¼ tspsea salt
- ⅛ tspground black pepper
sprinkle
Directions
- 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
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
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
Immediately add opo squash so that both squash and shrimp cook up at the same time (about 5 minutes).
- 5
Add chicken bouillon powder, fish sauce, and salt.
- 6
Garnish with a sprinkle of ground black pepper and the remaining green onions.
Vietnamese Opo Squash and Shrimp Soup (Canh Bầu Tôm)
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About this Recipe
Craving a bowl of warm, nourishing comfort that transports you straight to a Vietnamese home kitchen? This Vietnamese Opo Squash and Shrimp Soup, affectionately known as Canh Bầu Tôm, is a cherished childhood favorite that delivers authentic flavors in a remarkably quick, weeknight-friendly package.
This isn't just another Vietnamese easy soup recipe; it's a testament to how simple ingredients can create profound flavor. Its genius lies in its speed—this Vietnamese quick soup recipe comes together in just 15 minutes. The delicate combination of fresh opo squash and savory shrimp makes this Vietnamese shrimp soup an instant classic for any home cook seeking genuine Vietnamese comfort food.
Prepare for a light, yet deeply satisfying culinary experience. Each spoonful of this Vietnamese opo squash soup offers tender, almost melt-in-your-mouth opo squash matchsticks, cooked just right to retain their subtle sweetness, alongside perfectly cooked succulent shrimp. The broth, subtly seasoned with chicken bouillon powder, fish sauce, garlic, and shallots, is clear, fragrant, and incredibly refreshing. It's the kind of Vietnamese home cooking soup recipe that warms you from the inside out, offering a gentle, wholesome taste that feels both familiar and special.
Customization & Variations
The beauty of this traditional Vietnamese canh recipe lies in its balanced flavors. When preparing your Canh Bầu Tôm, you have the flexibility to use any size shrimp you prefer, whether large prawns or smaller salad shrimp, all peeled and deveined. While the recipe uses chicken bouillon powder for depth, you can adjust the balance of fish sauce and sea salt to achieve your perfect savory note.
Serving & Context
This Canh Bầu Tôm recipe is designed to be a delightful side dish, making it an excellent accompaniment to any main course. For a truly complete and traditional Vietnamese meal, serve your steaming hot Vietnamese Opo Squash and Shrimp Soup generously alongside a mound of fluffy steamed white rice. It's an inviting dish perfect for family dinners.