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