Canh Bau Tom Vietnamese Opo Squash Soup
Delight your taste buds with Canh Bầu Tôm, a light and nourishing Vietnamese Opo Squash Soup that's perfect for any meal. This comforting dish features tender slices of opo squash (bầu) simmered in a savory broth enriched with the natural sweetness of succulent shrimp. Aromatic shallots, fish sauce, and a hint of black pepper add layers of flavor, while a topping of green onion and optional cilantro brings a fresh, herbal finish. With just 15 minutes of prep time and simple steps, this soup comes together effortlessly, making it an ideal addition to a healthy and balanced Vietnamese home-cooked meal. Pair it with steamed rice for a wholesome and heartwarming dining experience!
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Recipe Information
Ingredients
- 1 medium-sized squash (~1.5 lbs) opo squash (bầu)
- 8 oz shrimp, peeled and deveined
- 1 small shallot shallot, finely chopped
- 1 tablespoon fish sauce
- 1 teaspoon salt
- 0.5 teaspoon sugar
- 1 tablespoon neutral cooking oil (e.g., vegetable or canola)
- 6 cups water
- 1 stalk green onion, thinly sliced
- 2 tablespoons cilantro, chopped (optional)
- 0.25 teaspoon black pepper
Instructions
Peel the opo squash, then slice it in half lengthwise. Use a spoon to scoop out the seeds. Thinly slice the squash into half-moons, about 1/4-inch thick, and set aside.
Roughly chop the shrimp into smaller bite-sized pieces and lightly marinate with 1/2 teaspoon of fish sauce, a pinch of salt, and black pepper. Let it sit for 5 minutes.
Heat the neutral cooking oil in a medium pot over medium heat. Add the chopped shallot and sauté until fragrant, about 1-2 minutes.
Add the marinated shrimp to the pot and quickly stir-fry until just lightly pink and partially cooked, about 1-2 minutes. Remove the shrimp from the pot and set aside.
Pour the water into the pot and bring it to a boil. Add 1 teaspoon of salt, 1/2 teaspoon of sugar, and the remaining fish sauce. Stir to combine.
Once the water is boiling, add the sliced opo squash to the pot. Reduce the heat to medium and let it simmer for 5-7 minutes, or until the squash is tender but still slightly firm.
Return the shrimp to the pot and let it cook for another 2-3 minutes, just until fully cooked through. Taste and adjust the seasoning as needed.
Turn off the heat and sprinkle the sliced green onion and cilantro (if using) on top. Finish with a pinch of black pepper for added flavor.
Ladle the soup into bowls and serve immediately. Canh Bầu Tôm is best enjoyed as part of a Vietnamese meal with steamed rice and other dishes.
Nutrition Facts
Calories |
120 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 4.2 g | 5% | |
| Saturated Fat | 0.6 g | 3% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 111 mg | 37% | |
| Sodium | 946 mg | 41% | |
| Total Carbohydrate | 7.9 g | 3% | |
| Dietary Fiber | 2.4 g | 9% | |
| Total Sugars | 3.6 g | ||
| Protein | 15.2 g | 30% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 128 mg | 10% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 449 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
