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Opo Squash Shrimp Soup - Canh Bau Tom

Opo Squash Shrimp Soup | Canh Bau Tom

By: Cindy Lam Lorimer
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4
Vietnamese Opo Squash Soup is a light, comforting dish made with thin slices of opo squash and minced shrimp that's simmered in a very easy and quick to make broth. It's a staple in a traditional everyday Vietnamese dinner.

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

Serving: 4portion | Calories: 102kcal | Carbohydrates: 19g | Protein: 15g | Fat: 0.5g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Trans Fat: 0.003g | Cholesterol: 91mg | Sodium: 3143mg | Potassium: 383mg | Fiber: 4g | Sugar: 7g | Vitamin A: 17IU | Vitamin C: 12mg | Calcium: 87mg | Iron: 1mg

Equipment

  • 3.5 quart pot