10 Comments
Posted on April 13, 2019 by Katie
Canh Bầu Nấu Tôm (Vietnamese Opo Squash and Shrimp Soup)
- Servings: 4
- Difficulty: easy peasy
Author: Katie Le | Katie’s Test Kitchen
Ingredients
- 1/2 lb of shrimps (peeled, deveined, and chopped into little chunks) – To speed up prepping time, I’d purchase frozen peeled and deveined shrimps typically found in the frozen section of the non-Asian market. It only takes a few minutes to defrost these shrimps.
- 1 to 1.5 lbs of Opo Squash (peeled, chopped to large chunks, you may remove part of the core that has older/larger seeds)
- 5 cups of hot water
- 1 tsp of sugar
- 1 tbsp of fish sauce; I used 3 Crabs brand.
- 1 tsp of mushroom seasoning
- 1/4 tsp of ground black pepper, more to garnish
- 1 tbsp of Quoc Viet Vegetarian Soup Base
- 1 shallot, minced
- 1 green onion (smashed and minced white part; chopped green part to garnish)
Directions
- Combine shrimps, 1 tsp of sugar, 1 tsp of mushroom seasoning, 1/4 tsp of pepper, 1 tbsp of fish sauce, minced shallot and white part onion. Allow it marinate for 10-15 minutes.
- When ready to cook, bring 5 cups of water to a boil in your kettle. In your soup pot, on medium heat add cooking oil to cover bottom surface (about 1-2 tbsp). Once it’s hot add the marinated shrimps and saute until they are no longer pink. Pour in 5 cups of boiling water. Add 1 tbsp of Quoc Viet Vegetarian Soup Base and 1 tbsp of mushroom seasoning. Taste the both and adjust accordingly with extra seasonings. Once the broth comes to a boil add the chunks of Opo Squash. Continue to cook for 3-5 minutes or until the Opo Squash is translucent. Turn off heat and remove from pot.
- Garnish with chopped green onion and black pepper. This soup can be served with white rice and compliment perfectly with Caramelized Pork Belly with Quail Eggs as part of a traditional Vietnamese Family Dinner.
Category: Tags: Instant Pot, soup, vietnamese
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10 Comments on “Canh Bầu Nấu Tôm (Vietnamese Opo Squash and Shrimp Soup)”
Amazing flavors. Know your squash cause I don’t but it’s so good! Keep posting recipes Katie #droolfaceemoji
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Thanks Katie, this had me walking down memory lane of my mom’s cooking. It was so comforting and delicious. Your instructions are well written. Please continue to add more recipes! 🙂
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🥰
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Hi Katie, can i get the opo at Lotte or 1st oriental? I went and didn’t find it. Any subs i can use?
See AlsoChicken Corn Egg Drop SoupReply
Lotte and 1st Oriental typically have them. It might not be labeled “opo squash”… I can’t remember what they call them but I’ll check next time. You can replace with fuzzy squash “bi/” in Vietnamese.
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Hey katie what if you dont have the vegetarian soup base can i use the chicken stock seasoning?
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Yes! Should work. Put less and taste as you go.
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Delicious! I have a lot of zucchini that I need to use up, and it worked perfectly as a substitute.
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Katie, will I be able to make this using pork short ribs?
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Yes, it would taste good too!
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