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A bowl of Canh Bầu Tôm with tender opo squash, chopped shrimp, and scallions floating in a light, fragrant soup.

Canh Bầu Tôm (Vietnamese Opo Squash and Shrimp Soup)

Canh Bầu Tôm: A quick, light Vietnamese soup made with tender opo squash and sweet shrimp. Simple, naturally flavorful, and perfect alongside a bowl of warm rice.
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Prep Time: 10 minutes
Cook Time: 5 minutes
Course: Soup
Cuisine: Vietnamese
Servings: 2 people
Author: Cielle

Ingredients

  • 1 opo squash about 1.3 lbs / 600 g
  • 5 oz shrimp about 150 g
  • 2 scallion sprigs
  • 2 shallots optional
  • ½ tsp salt adjust to taste
  • 2 tsp chicken powder adjust to taste
  • ½ tbsp cooking oil
  • 4 cups water about 1 liter

Instructions

  • Peel the opo squash and slice it 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 release their sweetness.
  • Heat oil in a pot over medium heat. Add the white part of the scallion and sauté until fragrant. Add the shrimp with a pinch of chicken powder, stirring for 1–2 minutes until the shrimp turns pink and smells naturally sweet. Pour in the water.
  • Once the broth starts boiling, skim off any foam. Add the opo squash and let the soup come back to a gentle boil. When the squash turns soft and slightly translucent, turn off the heat.
  • Taste and adjust with a bit of salt or chicken powder if needed. Scatter the green part of the scallion on top, and it’s ready to serve.
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