Canh Bau Tom Vietnamese Opo Squash Soup

Delight your taste buds with Canh Bầu Tôm, a light and nourishing Vietnamese Opo Squash Soup that's perfect for any meal. This comforting dish features tender slices of opo squash (bầu) simmered in a savory broth enriched with the natural sweetness of succulent shrimp. Aromatic shallots, fish sauce, and a hint of black pepper add layers of flavor, while a topping of green onion and optional cilantro brings a fresh, herbal finish. With just 15 minutes of prep time and simple steps, this soup comes together effortlessly, making it an ideal addition to a healthy and balanced Vietnamese home-cooked meal. Pair it with steamed rice for a wholesome and heartwarming dining experience!

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 1 medium-sized squash (~1.5 lbs) opo squash (bầu)
• 8 oz shrimp, peeled and deveined
• 1 small shallot shallot, finely chopped
• 1 tablespoon fish sauce
• 1 teaspoon salt
• 0.5 teaspoon sugar
• 1 tablespoon neutral cooking oil (e.g., vegetable or canola)
• 6 cups water
• 1 stalk green onion, thinly sliced
• 2 tablespoons cilantro, chopped (optional)
• 0.25 teaspoon black pepper

Directions

Step 1

Peel the opo squash, then slice it in half lengthwise. Use a spoon to scoop out the seeds. Thinly slice the squash into half-moons, about 1/4-inch thick, and set aside.

Step 2

Roughly chop the shrimp into smaller bite-sized pieces and lightly marinate with 1/2 teaspoon of fish sauce, a pinch of salt, and black pepper. Let it sit for 5 minutes.

Step 3

Heat the neutral cooking oil in a medium pot over medium heat. Add the chopped shallot and sauté until fragrant, about 1-2 minutes.

Step 4

Add the marinated shrimp to the pot and quickly stir-fry until just lightly pink and partially cooked, about 1-2 minutes. Remove the shrimp from the pot and set aside.

Step 5

Pour the water into the pot and bring it to a boil. Add 1 teaspoon of salt, 1/2 teaspoon of sugar, and the remaining fish sauce. Stir to combine.

Step 6

Once the water is boiling, add the sliced opo squash to the pot. Reduce the heat to medium and let it simmer for 5-7 minutes, or until the squash is tender but still slightly firm.

Step 7

Return the shrimp to the pot and let it cook for another 2-3 minutes, just until fully cooked through. Taste and adjust the seasoning as needed.

Step 8

Turn off the heat and sprinkle the sliced green onion and cilantro (if using) on top. Finish with a pinch of black pepper for added flavor.

Step 9

Ladle the soup into bowls and serve immediately. Canh Bầu Tôm is best enjoyed as part of a Vietnamese meal with steamed rice and other dishes.

Nutrition Facts

Serving size	(2205.3g)

Amount per serving	% Daily Value*
Calories	449.3

Total Fat 16.6g	0%
Saturated Fat 1.5g	0%
Polyunsaturated Fat 0.0g
Cholesterol 442.9mg	0%
Sodium 4103.4mg	0%
Total Carbohydrate 24.9g	0%
Dietary Fiber 6.9g	0%
Total Sugars 12.3g
Protein 58.9g	0%

Vitamin D 0IU	0%
Calcium 324.3mg	0%
Iron 3.4mg	0%
Potassium 1458.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 30.8%

Protein: 48.6%

Carbs: 20.6%