Recipe for Vietnamese Opo Squash & Shrimp Soup (Canh Bầu Tôm)
Opo Squash & Shrimp Soup (Canh Bầu Tôm) is a light, refreshing Vietnamese comfort dish perfect for warm days. Made with tender opo squash and succulent shrimp in a delicate, clear broth, this simple yet flavourful soup is both nutritious and quick to prepare. It's a go-to meal that highlights the natural sweetness of fresh ingredients, offering a satisfying and wholesome option for any occasion.Please refer to the video instructions at the end of the recipe if you’d like to see how to make Vietnamese Opo Squash & Shrimp Soup (Canh Bầu Tôm) in action.
Equipment
- 1 medium pot
Ingredients
- 1 opo squash (approximately 585 grams)
- 200 grams shrimp (peeled and deveined)
- 5 cups homemade chicken stock (or canned chicken stock as a substitute)
- 2 green onions
- A handful of cilantro
- For seasoning: Salt, fish sauce, MSG (or chicken bouillon powder), mushroom powder, ground black pepper
Instructions
- Prepare the Ingredients:Begin by peeling the opo squash to remove the outer skin. Then discard the innards if you prefer. Once cleaned, cut the squash into bite-sized pieces.Separate the white parts of the green onions from the green parts. Finely chop the white parts and set them aside, as these will be used to marinate the shrimp. Next, finely chop the green parts of the onions along with the cilantro, mixing them together for garnishing the soup later.
- Prepare the Shrimp:Take each shrimp and carefully cut it in half lengthwise. This will allow the shrimp to cook more evenly and better absorb the marinade. Place the shrimp halves in a small mixing bowl.Season the shrimp with a small amount of MSG (or chicken bouillon powder) and a splash of fish sauce. Add the finely chopped white parts of the green onions. Mix the shrimp and seasonings well to ensure the shrimp are evenly coated. Let the shrimp marinate for about 15 minutes.
- Cooking the Soup:Pour 5 cups of homemade chicken stock (or canned chicken stock if that’s more convenient) into a pot. Set the pot over medium-high heat and bring the stock to a rolling boil.Once the stock is boiling, gently add the marinated shrimp to the pot. Reduce the heat to medium to maintain a simmer, and carefully skim off any impurities or foam that may rise to the surface.Taste the broth and season it with salt and mushroom powder to your liking. Then, add the prepared opo squash pieces to the pot.Let the squash cook until it becomes tender and slightly translucent, but not too soft. This should only take a few minutes. Be careful not to overcook the squash, as it can become mushy. Once the squash is cooked, turn off the heat.Add the chopped green parts of the onions and cilantro mixture to the soup. Stir the pot gently to distribute the herbs throughout the broth.
- Serve:Carefully ladle the soup into serving bowls. If desired, sprinkle a bit of ground black pepper on top for extra flavour. Your light and refreshing Vietnamese Opo Squash and Shrimp Soup is now ready to serve and enjoy!