Today we’re making a classic comfort soup Canh Bầu Tôm (Vietnamese Opo Squash and Shrimp Soup)!

The soup is something that I grew up eating often in Minnesota. My mom would often make this as a side dish to accompany any rice entrées. Although it is a side soup, I often eat it as a meal because it also includes shrimp as a protein.

My friends Tom and Ngan grow these in their backyard and I was fortunate enough to get a fresh one from their garden!

These are very common in Asian markets and are pretty cheap! What’s even better, is that it’s super healthy too! As always have the recipe below!

Canh Bầu Tôm (Vietnamese Opo Squash and Shrimp Soup)

Recipe by Jen H. DaoCourse: Recipes

Servings

4

servings

Prep time

10

minutes

Cooking time

12

minutes

Ingredients

• 1 medium Opo Squash (peeled and cut into slices)

• 3 green onions (diced, separate white and green parts)

• 1/2 c cilantro (coarsely chopped)

• 1 tbsp oil

• 5 c chicken stock

• 1/2 tsp onion powder

• 1 tsp chicken bouillon

• 1 tsp sugar

• 1 tsp fish sauce

• Shrimp

• 1 lb shrimp (deveined and sliced)

• 1/2 tsp fish sauce

• 1/4 tsp sugar

• dash black pepper

Directions

• Combine shrimp, fish sauce, sugar and black pepper.
• In a pot on med/high heat, add oil. Stir fry white part of onions for 1-2 mins. Add opo squash and cook for 1-2 mins.
• Add chicken stock and bring to a boil for 5-6 mins.
• Drop in shrimp “balls” by the spoonful and cook for 2 mins. Top with cilantro and green onions.

Recipe Video