Vietnamese Opo Squash and Shrimp Soup (Canh Bầu Tôm)

By Vicky Pham · 30 min

Ingredients

Instructions

1. Heat the oil in a medium pot over medium-high heat. Add the shallot, the white parts of the green onion and the garlic, and fry until fragrant, about 20 seconds.
2. Slowly pour in the water.
3. While the water heats, mince the shrimp into a paste using a mortar and pestle, a cleaver or a food processor. Season with the salt and black pepper.
4. When the water boils, shape the shrimp paste into small balls with two spoons and drop them into the water.
5. Add the opo squash straight away and cook about 5 minutes, until the squash and shrimp are both cooked.
6. Stir in the chicken bouillon powder, fish sauce and salt.
7. Garnish with a pinch of black pepper and the green onion greens.

Summarized from Vicky Pham's video. Watch it for the details.

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