Ingredients for Canh Bau Tom Vietnamese Opo Squash Soup
- 1 medium opo squash (about 2 lbs), peeled and cubed
- 6 cups water (or 2 cups fish stock + 4 cups water)
- Onion
- 8-12 oz shrimp, peeled and deveined (adjust quantity based on serving size)
- Green Onions
- (optional) Fresh cilantro, chopped, for garnish
- White pepper to taste
- 2 tablespoons fish sauce (or to taste)
- Sugar
- Sesame Oil
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Canh Bau Tom Vietnamese Opo Squash Soup? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Canh Bau Tom Vietnamese Opo Squash Soup
- Prepare the opo squash: Wash and peel the opo squash. Cut into 1-inch cubes.
- Prepare the shrimp: Peel and devein the shrimp. Set aside.
- Simmer the broth: In a large pot, combine 6 cups of water or a mixture of 2 cups fish stock and 4 cups water. Add the opo squash and bring to a boil. Reduce heat and simmer for 15-20 minutes, or until the squash is tender.
- Add shrimp and aromatics: Add the shrimp, along with minced garlic and scallions (optional). Simmer for another 5-7 minutes, or until the shrimp is pink and cooked through.
- Season and serve: Season the soup with fish sauce, salt, and white pepper to taste. Ladle the soup over cooked rice, if desired. Garnish with fresh cilantro or other herbs before serving.
- Enjoy your delicious Canh Bau Tom! Serve hot as a main course with extra shrimp, or as a side dish alongside your favorite salty Vietnamese dishes, such as Thit Kho.
Nutrition Information (Approximate per serving)
Sodium
32 g
Sugar
10g
Fat
1g
Carbs
1g
