Vietnamese Opo Squash & Shrimp SoupFood ServiceUpdated on Aug 6, 2019 View more like this | Visit Vietnam, UN | Contact Opera Garden Restaurant |
It starts to feel like summer! The weather is finally warming up. The birds are singing. The kids play outside and the neighbors walk around half naked. More importantly, the garden is blooming. The other day I harvested my first Opo Squash (Bầu). I am so proud of it because it is the first Opo Squash that did not die as soon as it started. Opo Squash, also known as Calabash Gourd or White Gourd, grows on vines and can grow the size of a baseball bat if you let it. Opo Squash can be used not only as a deadly weapon, but also in a traditional Vietnamese garnish, Opo Squash and shrimp soup (Canh Bau Tom).
Opo Squash is very versatile. You can fry them with eggs, stew in a curry or cook in a soup. The most common use for Opo Squash in my house is Opo Squash and Shrimp Soup (Canh Bầu Tôm). I grew up with Canh Bau Tom almost every other day because Dad, who cooked most of the time, did not cook much and the Opo squash soup was one of the easiest to cook dishes.
Opo squash is often mistaken for winter melon (Bí Đao), another pumpkin that is physically similar. If you look closely, you can tell the difference between the two. Opo Squash has a smooth, light green skin. While winter melon has something of a blurry, dark green skin. Winter melon also often has noticeable white and green spots. Both are used in a similar way. If you can not find Opo Squash, you can also use Winter Melon. And if you can not find winter melon, replace it with chayote (Su Su). Opo squash, winter melon and chayote can be used interchangeably in Vietnamese dishes.
In the following recipe I used dried salted small prawns. You will find these in many Asian grocery stores. In my Asian grocery store they are in the freezer. Another time they stand on the shelf with the other dried goods. If you can not salt the small shrimp, you can replace them with small fresh shrimps.
VIETNAMESE OPO & SHRIMP SOUP RECIPE
For 3-4 people
INGREDIENTS
1 Opo Squash (about 1 pound, peel, remove seeds if they are hard, and cut into thick matches)
1/2 small salted dried prawns (soak for at least 10 minutes in warm water, rinse and then drain)
1 tablespoon of vegetable oil
3 garlic cloves (minced meat)
4 cups of water
1/2 teaspoon salt
1 teaspoon of sugar
1 teaspoon of chicken, mushroom or pork broth powder
1/4 teaspoon MSG (optional)
1 teaspoon fish sauce
1 green onion (thinly sliced)
1/8 teaspoon black pepper
MANUAL
Heat vegetable oil in a medium saucepan. Add shrimp and garlic. Fry in the frying pan (about 3 minutes).
Add water and bring the pot to a boil.
Once the water starts to boil, add opo-pumpkin and cook until the pumpkin becomes translucent.
Season the pot with salt, sugar, spice stock, MSG (optional) and fish sauce.
Garnish with spring onions and black pepper before serving.
Opo Squash is very versatile. You can fry them with eggs, stew in a curry or cook in a soup. The most common use for Opo Squash in my house is Opo Squash and Shrimp Soup (Canh Bầu Tôm). I grew up with Canh Bau Tom almost every other day because Dad, who cooked most of the time, did not cook much and the Opo squash soup was one of the easiest to cook dishes.
Opo squash is often mistaken for winter melon (Bí Đao), another pumpkin that is physically similar. If you look closely, you can tell the difference between the two. Opo Squash has a smooth, light green skin. While winter melon has something of a blurry, dark green skin. Winter melon also often has noticeable white and green spots. Both are used in a similar way. If you can not find Opo Squash, you can also use Winter Melon. And if you can not find winter melon, replace it with chayote (Su Su). Opo squash, winter melon and chayote can be used interchangeably in Vietnamese dishes.
In the following recipe I used dried salted small prawns. You will find these in many Asian grocery stores. In my Asian grocery store they are in the freezer. Another time they stand on the shelf with the other dried goods. If you can not salt the small shrimp, you can replace them with small fresh shrimps.
VIETNAMESE OPO & SHRIMP SOUP RECIPE
For 3-4 people
INGREDIENTS
1 Opo Squash (about 1 pound, peel, remove seeds if they are hard, and cut into thick matches)
1/2 small salted dried prawns (soak for at least 10 minutes in warm water, rinse and then drain)
1 tablespoon of vegetable oil
3 garlic cloves (minced meat)
4 cups of water
1/2 teaspoon salt
1 teaspoon of sugar
1 teaspoon of chicken, mushroom or pork broth powder
1/4 teaspoon MSG (optional)
1 teaspoon fish sauce
1 green onion (thinly sliced)
1/8 teaspoon black pepper
MANUAL
Heat vegetable oil in a medium saucepan. Add shrimp and garlic. Fry in the frying pan (about 3 minutes).
Add water and bring the pot to a boil.
Once the water starts to boil, add opo-pumpkin and cook until the pumpkin becomes translucent.
Season the pot with salt, sugar, spice stock, MSG (optional) and fish sauce.
Garnish with spring onions and black pepper before serving.
