Vietnamese Opo Squash & Shrimp Soup (Canh Bầu Tôm)

When it comes to Vietnamese comfort soups, Opo Squash & Shrimp Soup (Canh Bầu Tôm) is sure to be one of the first that comes to mind. This is a soup that every Vietnamese child grows up enjoying. Light, delicious, and especially refreshing on hot summer days, it’s also quick and easy to make.

Opo squash (bầu), also known as calabash or bottle gourd, is a common vegetable in Vietnam. It holds a special place not only in Vietnamese cuisine but also in Vietnamese proverbs (ca dao). Two popular sayings highlight the cultural significance of bầu:

(1) Bầu ơi thương lấy bí cùng | Tuy rằng khác giống nhưng chung một giàn
Translation: “Gourd and squash, love each other | Though different, we share the same trellis.”

Bí (gourd) is another common vegetable in Vietnam, and it is often planted alongside opo squash, with both climbing the same trellis.

This proverb encourages solidarity and mutual support, even among those who may differ. It reflects the values of unity and empathy within a community or family.

(2) Râu tôm nấu với ruột bầu | Chồng chan vợ húp gật đầu khen ngon
Translation: “Shrimp whiskers cooked with squash innards | Husband dips, wife sips, nodding with delight.”

Who would eat shrimp whiskers and squash innards? These are typically discarded, yet a couple living in poverty uses them to make a soup for their family dinner, and both find the dish deeply satisfying.

This saying illustrates the simple joy and harmony found in a humble meal shared by a couple, emphasizing that love and contentment can make even the simplest dishes delightful.

These proverbs show just how deeply connected the Vietnamese people are to this simple squash.

Here are a few notes on my Vietnamese Opo Squash & Shrimp Soup recipe: 

1. I use fresh shrimp in this recipe, but you can substitute with dried shrimp if you prefer.
2. A large opo squash usually indicates that it’s a bit older, meaning its innards have tougher seeds. In these cases, I would remove the innards. For younger squashes, the innards are softer, and people typically keep them.
3. I use my homemade chicken stock to make the broth more flavourful and healthier. If you don’t have homemade chicken stock, you can substitute with canned stock or even just water – just be sure to adjust the seasoning to taste.

Q&As on Vietnamese Opo Squash & Shrimp Soup

1. Where can I find opo squash?

Opo squash can typically be found at Asian grocery stores, especially those that carry Vietnamese, Chinese, or Filipino produce. Look for it in the fresh vegetable section alongside other gourds and squashes. Some well-stocked supermarkets or farmers’ markets may also carry opo squash, particularly during the summer months. If you can’t find it locally, consider checking online grocery retailers that specialize in Asian ingredients.

2. Is opo squash good for you?

Yes, opo squash is very nutritious! It is low in calories and high in fibre, making it great for digestion and weight management. It also contains essential vitamins and minerals like vitamin C, vitamin B, calcium, iron, and potassium. Additionally, its high-water content helps keep you hydrated and supports overall health. Incorporating opo squash into your diet can be a healthy choice, whether in soups, stir-fries, or steamed dishes.

3. What makes a successful Opo Squash & Shrimp Soup?

A successful Opo Squash & Shrimp Soup hinges on achieving the right balance of textures and flavours. First, the broth should be light and clear, enhancing the natural sweetness of the shrimp and squash. The shrimp should be cooked just right, retaining a bit of crunchiness for a delightful bite. As for the opo squash, it should be cooked until it turns translucent but remains slightly firm – not too soft. This ensures the soup is refreshing, light, and full of satisfying textures.

4. What other dishes can be made with opo squash?

Opo squash is a versatile ingredient used in a variety of dishes. In Vietnamese cuisine, it’s often stir-fried with garlic and meat or added to soups with pork or shrimp. It can also be stuffed with ground meat and steamed or sliced thinly and sautéed with eggs. Outside of Vietnamese cooking, opo squash is used in Indian curries, stews, and even in Chinese braised dishes. Its mild flavour makes it suitable for both savoury and slightly sweet recipes.

5. How do you say “Opo Squash & Shrimp Soup” in Vietnamese, and how do you pronounce it?

In Vietnamese, “Opo Squash & Shrimp Soup” is called Canh Bầu Tôm. It is pronounced as “keng bow tom,” where:

• Canh (keng) means “soup,”
• Bầu (bow, like “cow”) refers to “opo squash” or “calabash,” and
• Tôm (tom, rhymes with “home”) means “shrimp.”

Together, Canh Bầu Tôm describes this classic Vietnamese soup made with opo squash and shrimp.