Canh Bầu Tôm (Vietnamese Opo Squash and Shrimp Soup)

Canh Bầu Tôm is one of those everyday Vietnamese soups that just feels right—soft opo squash, sweet shrimp, and a light, fragrant broth that warms you from the first spoonful.

Simple, comforting, and made with love.

What is Opo Squash / Gourd?

Bầu (opo squash / gourd) is a long, pale green squash with tender, slightly sweet flesh. It’s one of those everyday Vietnamese vegetables that’s simple, versatile, and comforting.

Mild and easy to cook, it soaks up flavors beautifully, making it perfect for soups like Canh Bầu Tôm or quick stir-fries. In Vietnam, it’s always a familiar, homey presence on the table.

Gourd and Shrimp – a classic pairing in Vietnamese cuisine

In Vietnam, there’s a saying: “Râu tôm nấu với ruột bầu, chồng chan vợ húp gật đầu khen ngon,” which means: “Shrimp whiskers cooked with gourd innards. The husband pours, the wife slurps, nodding in praise: ‘Delicious!’”

It’s a beautiful reminder that love and happiness don’t need fancy food. Even the simplest meal can feel special when shared with care.

These days, we no longer cook with shrimp whiskers or squash innards, but the spirit of that old saying remains.

In Canh Bầu Tôm, we still pair tender opo squash with shrimp, letting their natural sweetness come together in a light, soothing soup that tastes like home.

Ingredients

• Opo squash (gourd): peeled, and cut into thin strips
• Shrimp: peeled, deveined, and chopped or lightly pounded (save the shells and heads if you want to make a flavorful shrimp broth)
• Salt: for seasoning
• Chicken powder (optional, for extra umami)
• Scallion: finely chopped — use the white part for stir-frying and save the green part for garnish
• Shallots (optional, for extra fragrance): finely minced.

Instructions

• Step 1 – Prep the ingredients: Peel the opo squash and cut into thin strips. Finely chop the scallions and shallots, keeping the white and green parts separate. Peel and chop (or lightly pound) the shrimp to bring out their sweetness.

• Step 2 – Make a quick shrimp base: Heat a bit of oil in a pot over medium heat. Add the white part of the scallion and shallots. Sauté until fragrant. Add the shrimp and a pinch of chicken powder, stir-frying for 1–2 minutes until the shrimp turns pink and smells sweet. Pour in water.
• Step 3 – Add the opo squash: When the broth starts to boil, skim off any foam on top. Add the opo squash and let it come to a gentle boil again. Once the squash turns soft and translucent, turn off the heat.

• Step 4 – Season and finish: Taste and adjust with a bit of salt or chicken powder if needed. Sprinkle the green part of the scallion on top before serving.