Easy Opo Squash Soup Vietnamese Recipe (Canh Bầu Tôm)

Opo Squash Soup Vietnamese is a delightful Vietnamese soup that perfectly balances the sweetness of Opo squash with the briny taste of shrimps. This soup is a staple in Vietnamese households and restaurants, cherished for its refreshing flavor profile and versatility. In this comprehensive guide, we’ll cover everything you need to know about making authentic Canh Bầu Tôm, from choosing quality ingredients to mastering the cooking techniques. You’ll also learn about the cultural significance of this soup, along with tips for substitutions, serving suggestions, and storage. Follow along for a delicious journey into this iconic Vietnamese dish.

Selecting and Preparing Ingredients

The key to amazing Opo Squash Soup Vietnamese begins with selecting peak produce. Here’s what to look for:

Opo Squash

This elongated, green squash has tender white flesh and delicate skin. When choosing an Opo squash, opt for one that is:

• Firm, heavy, and free of blemishes
• Vibrant green color
• Shiny and smooth skin

Avoid any squashes with bruises, soft spots or discoloration.

Once you’ve picked the perfect Opo, prep it by:

• Rinsing well under cold water
• Trimming both ends
• Peeling the skin with a vegetable peeler or paring knife
• Halving the squash lengthwise
• Scooping out and discarding the seeds
• Cutting the Opo into 1-inch half moons

Shrimps

Select plump, firm shrimps with healthy reddish-pink flesh. Their shells should be tightly closed and intact. Smaller shrimps about 41-50 per pound work best, as they cook quickly and absorb flavors.

After purchasing, devein the shrimps while leaving the shell and tail on for added broth flavor. Use a paring knife to make a shallow cut down the back of each and remove the digestive tract. Then rinse well.

Where to Buy Opo Squash?

While Opo squash is native to Southeast Asia, today it can be found at many grocery stores worldwide. Check the produce section for the elongated green squash. Larger Asian supermarkets often sell Opo squash, sometimes under its alternate names like bottle gourd or calabash squash. You may also find it at farmers markets when in season during summer and fall. Don’t be afraid to ask a grocer to point you toward it!

Recipe for Opo Squash Soup Vietnamese

Now that you’ve got the lowdown on ingredients, it’s time to make this iconic soup.

Ingredients

For the soup:

• 1 medium Opo squash, peeled, seeded, and cut into 1-inch pieces (about 3 cups)
• 6 cups water
• 2 tablespoons Quoc Viet vegetarian mushroom soup base
• 1 tablespoon mushroom seasoning
• 1 tablespoon sugar
• 2 tablespoons fish sauce
• 1/4 teaspoon black pepper

For the shrimp mixture:

• 1 pound peeled, deveined shrimp
• 1 large shallot, minced
• 3 green onions, chopped

Step-by-Step Instructions

1. Prepare the shrimp: In a bowl, combine shrimp, shallots, green onions, 1 tablespoon fish sauce, and a pinch of black pepper. Set aside to marinate for 10 minutes.
2. Make the soup base: In a large pot, bring the water to a boil over high heat. Stir in the soup base, mushroom seasoning, remaining fish sauce, sugar, and black pepper.
3. Cook the squash: Add the opo squash and bring to a boil. Then reduce heat to medium-low and simmer for 5 minutes.
4. Cook the shrimp: Raise heat to medium-high again. Stir in marinated shrimp and cook for 2-3 minutes until shrimp are pink and opaque.
5. Adjust taste: Add more sugar, fish sauce, or black pepper to taste.
6. Serve: Ladle soup into bowls and garnish with extra green onions, basil leaves, bean sprouts or chili slices.

Tips for Finishing Touches

• Garnish with chopped green onions, basil, mint, bean sprouts, lime wedges or chili slices. This adds a pop of color and fresh flavor.
• For extra spice, add a teaspoon or more of chili-garlic paste when cooking.
• For a heartier soup, add sliced mushrooms, cubed tofu or chopped chicken along with the squash.
• Swirl in a spoonful of fish sauce just before eating if you want an extra salty, umami kick.

Nutritional Information

One of the reasons Opo Squash Soup Vietnamese is so beloved in Vietnam is its nutritional value. Let’s look at how its main ingredients boost your health:

• Opo squash is low in calories but high in essential vitamins and minerals. It provides antioxidants like vitamin C, vitamin A, and manganese to support immunity. Opo squash also delivers fiber, potassium and vitamin B6.
• Shrimps are lean protein packed with nutrients. They supply selenium, omega-3 fatty acids, vitamin B12, zinc, copper and iron. Eating shrimp may also lower risk for heart disease and promote healthy brain function.

When enjoyed in moderation, Canh Bầu Tôm makes for a well-balanced, nutritious component of any diet. This soup nourishes your body while delighting your taste buds!

Cultural Significance

In Vietnam, Opo Squash Soup Vietnamese is more than just another recipe – it’s a dish intertwined with culture. You’ll find this soup gracing family dinner tables, special holiday meals and elaborate wedding feasts. It’s considered an everyday comfort food, yet also appropriate for momentous gatherings.

The sweet Opo squash and briny shrimp reflect classic Vietnamese cuisine patterns, often pairing land and sea elements. As a hearty one-pot meal, Opo Squash Soup Vietnamese satisfies but doesn’t weigh you down in the tropical heat. Locals and tourists alike will find steaming bowls of this soup sold by street vendors across Vietnam.

Making Opo Squash Soup Vietnamese is a way to immerse yourself in Vietnamese food traditions. As you finely chop aromatics, boil the squash and swirl in shrimp, you’ll connect to the same cooking rituals that have been passed down for generations. Each spoonful of broth tells a story.

Variations and Substitutions

While we recommend the traditional recipe, Canh Bầu Tôm can handle some improvisation too. Try these tweaks:

• Squash: Kabocha, acorn squash or pumpkin work if Opo isn’t available. Zucchini or chayote can also substitute.
• Protein: For a vegetarian version, use pressed or frozen tofu instead of shrimp. Or add chicken, beef or fish like catfish.
• Aromatics: Onion, scallion, lemongrass or garlic can stand in for shallots. Cilantro or Thai basil instead of green onions.
• Broth: Vegetable or chicken broth can replace the mushroom soup base. Or use dashi stock.
• Spices: Play with spices like lemongrass, turmeric, cumin or coriander instead of just black pepper.
• Sides: Try steamed rice, bread rolls or rice noodles instead of just the soup alone.

Feel free to experiment – while staying true to the soul of the dish. A tasty squash-shrimp broth makes it Canh Bầu Tôm no matter what.

Serving and Pairing Suggestions

Canh Bầu Tôm shines when served properly. Here’s how to present it:

• Ladle piping hot soup into large bowls to appreciate the flavors and textures.
• Accompany with steamed jasmine rice, a baguette, rice noodles or vermicelli. This provides a base to soak up the broth.
• Set out garnishes like bean sprouts, basil and chili slices so guests can customize.
• Offer wedges of lime to squeeze over the soup prior to eating. The acid brightens the flavors.
• Pair with refreshing Vietnamese iced coffee served over ice. Ca phe sua da perfectly complements the soup.
• For heartier fare, enjoy Canh Bầu Tôm alongside dishes like:
  • Caramelized Pork Belly with Quail Eggs
  • Salt and Pepper Fried Chicken
  • Sauteed Morning Glory with Garlic
• Or precede with light appetizers like fresh summer rolls or papaya salad to stimulate the appetite.

However you choose to present Canh Bầu Tôm, it will be a mouthwatering meal that diners will remember.

Storage and Reheating Tips

Like many soups, Canh Bầu Tôm actually improves in flavor after a day or two in the fridge. Here are some storage tips:

• Allow soup to cool completely before transferring to airtight containers. Never put piping hot soup straight into the fridge.
• Glass or plastic containers work better than metal for preventing off-flavors from reacting.
• Make sure soup is completely submerged in liquid before sealing the lid to prevent oxidation.
• Refrigerate for up to 3-4 days – the squash and shrimp will start to degrade in quality after that.

To reheat Canh Bầu Tôm, it’s best to:

• Use the stovetop rather than microwave for better texture and taste.
• Heat gently over medium-low, stirring occasionally, just until hot.
• Add a splash of water or broth if the soup seems too thick.
• Avoid boiling again or overcooking which can make the shrimp rubbery.
• Give it a quick taste, seasoning with extra salt, pepper, or herbs as needed.

Storing your homemade Canh Bầu Tôm properly ensures you can enjoy leftovers almost as delicious as the first day. The flavors just get better over time.

Conclusion: Opo Squash Soup Vietnamese

So there you have it – everything you need to embrace this classic Vietnamese soup. From the cultural significance to the cooking tips, Canh Bầu Tôm is a journey well worth taking. Now it’s your turn to head to the kitchen! We hope this guide equips you to make and appreciate authentic Canh Bầu Tôm just like the Vietnamese.