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Canh Bầu Tôm: Vietnamese Opo Squash Soup with Shrimp
If you love canh su su tôm (Vietnamese chayote soup with shrimp), then you’ll love its close cousin, canh bầu tôm, which swaps out chayote for opo squash. It’s just as light, refreshing, and incredibly simple to make—perfect for a quick, nourishing meal.
Every year, my farm in Paso Robles produces an abundance of opo squash, and when that happens, I always turn to this soup. It’s a staple in my kitchen, not just because it’s packed with vitamins and nutrients, but because it comes together in well under 30 minutes. If I’m not making this soup, I’m stir-frying the squash with shrimp, another favorite way to enjoy this homegrown vegetable.
The beauty of canh bầu tôm lies in its clean, delicate broth. A simple mix of shallots, garlic, fish sauce, mushroom powder, and salt gives it depth without overpowering the natural sweetness of the shrimp and the mild, silky texture of the opo squash. When cooked, the squash turns beautifully translucent, becoming soft and almost melting in your mouth.
I love serving this soup with a bowl of steamed rice, turning it into a full, comforting meal. Garnishing with chopped cilantro and green onions adds that final fresh touch, making each spoonful even more flavorful. And while many soups are best in cooler weather, this one is an exception—it’s just as good on a hot summer day as it is in the middle of winter.
Whether you’re looking for a light and refreshing dish or a quick and nourishing meal, canh bầu tôm is a soup for all seasons. Simple, fresh, and filled with the goodness of homegrown ingredients, it’s a recipe that never disappoints.
Opo Squash Shrimp Soup | Canh Bau Tom
Ingredients
Shrimp Marinade:
- ½ lb. shrimp, smashed then minced
- 1 Tbsp fish sauce
- ½ Tbsp mushroom powder
- ½ tsp sugar
- ¼ tsp kosher salt
- 1 pinch black pepper
- 1 Tbsp green onions, chopped
Broth:
- avocado oil, or any neutral oil
- 2 Tbsp shallots, chopped
- 1 Tbsp garlic, chopped
- 4 cups opo squash (about one whole squash), peel and cut in half, (or thirds depending on how big your opo squash is), then cut in half lengthwise, remove seeds, then cut into 1/4 inch slices
- 1 sprinkle kosher salt
- 2 quarts water
- 2 Tbsp fish sauce
- 1 Tbsp kosher salt
- 1 Tbsp mushroom powder
- 1 Tbsp sugar
Garnish:
- cilantro, chopped
- green onions, chopped
- sprinkle black pepper
Instructions
- Add all the shrimp marinade ingredients together and mix well. Set aside so it has time to marinate while you prepare the rest of the ingredients.
- In a pot on medium high heat, add oil and sauté shallots and garlic for a couple of minutes.
- Add opo squash, sprinkle with a little bit of salt, and fry for one minute.
- Add the 2 quarts of water to the pot.
- Then add fish sauce, salt, mushroom powder and sugar and bring to a boil.
- Once water is boiling, scoop minced shrimp, one tablespoon at a time, and drop them into the pot like dumplings. Make sure to get all the marinade into the pot.
- Reduce heat to a medium simmer and let it simmer for 10 minutes. Note: You will know the opo squash is fully cooked when the opo squash looks translucent.
- Garnish with chopped cilantro and chopped green onions and sprinkle with black pepper.
Nutrition
Equipment
- 3.5 quart pot
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