Canh Bầu Nấu Tôm (Vietnamese Opo Squash and Shrimp Soup)

  • Servings: 4
  • Difficulty: easy peasy
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Author: Katie Le | Katie’s Test Kitchen


  • 1/2 lb of shrimps (peeled, deveined, and chopped into little chunks) – To speed up prepping time, I’d purchase frozen peeled and deveined shrimps typically found in the frozen section of the non-Asian market.  It only takes a few minutes to defrost these shrimps.
  • 1 to 1.5 lbs of Opo Squash (peeled, chopped to large chunks, you may remove part of the core that has older/larger seeds)
  • 5 cups of hot water
  • 1 tsp of sugar
  • 1 tbsp of fish sauce; I used 3 Crabs brand.
  • 1 tsp of mushroom seasoning
  • 1/4 tsp of ground black pepper, more to garnish
  • 1 tbsp of Quoc Viet Vegetarian Soup Base
  • 1 shallot, minced
  • 1 green onion (smashed and minced white part; chopped green part to garnish)
Opo Squash – Different than Fuzzy Squash.  It has a green smooth skin.


Finished Product!


  1. Combine shrimps, 1 tsp of sugar, 1 tsp of mushroom seasoning, 1/4 tsp of pepper,  1 tbsp of fish sauce, minced shallot and white part onion.  Allow it marinate for 10-15 minutes.
  2. When ready to cook, bring 5 cups of water to a boil in your kettle.  In your soup pot, on medium heat add cooking oil to cover bottom surface (about 1-2 tbsp).  Once it’s hot add the marinated shrimps and saute until they are no longer pink.  Pour in 5 cups of boiling water.  Add 1 tbsp of Quoc Viet Vegetarian Soup Base and 1 tbsp of mushroom seasoning.  Taste the both and adjust accordingly with extra seasonings.  Once the broth comes to a boil add the chunks of Opo Squash.  Continue to cook for 3-5 minutes or until the Opo Squash is translucent.  Turn off heat and remove from pot.
  3. Garnish with chopped green onion and black pepper.  This soup can be served with white rice and compliment perfectly with Caramelized Pork Belly with Quail Eggs as part of a traditional Vietnamese Family Dinner.



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