Vietnamese Sweet & Sour Soup with Squid (Canh Chua Muc)

Time and time again, I proclaimed Canh Chua is the best Vietnamese soup for a Vietnamese home cooked meal. I just love the smorgasbord of bold flavors: sweet, sour and spicy. Plus, you can use whatever protein and vegetables you like. The only requirements are the tomatoes (for the vibrant red color), and the green aromatic garnish of either Thai Basil, Culantro, or Rice Paddy Herbs. The rest is entirely up to you. For this version, I use squid for the protein and thin Enoki mushrooms for the vegetables. And of course, loads and loads of Thai chili for that wonderful kick of heat. Nothing makes me happier than a very spicy Canh Chua that makes me cry.

Vietnamese Sweet & Sour Soup with Squid (Canh Chua Muc)

Ingredients

• 7 oz squid (cut into rings)
• 2 oz tamarind pulp
• 6 cups water
• 4 tablespoons granulated sugar
• 2 teaspoons fish sauce
• 2 tablespoons vegetable oil
• 3 garlic cloves (minced)
• 1 teaspoon salt
• 1 tablespoon mushroom/chicken/pork stock powder (optional but highly recommended)
• 1 large tomatoes (slice into wedges)
• 1 package Enoki mushroom (or any mushroom of your choice)
• 1 cup thinly sliced basil leaves
• 1 Thai chili pepper (thinly sliced)

Instructions

1. If using fresh squid, clean it thoroughly by removing the outer skin and discarding the guts. Give it a couple of rinses then cut into rings. You can also use the tentacles if preferred. Alternatively, frozen squid is available in many Asian supermarkets. They are usually already prepped and cut into rings if you're short on time.
2. In a medium-size stock pot, bring 6 cups of water to a boil. Add tamarind pulp. Break up the pulp with a wooden spoon until it's completely dissolved. Use a strainer to scoop out the remains of the pulp then discard.
3. Season pot with sugar, fish sauce and/or stock powder.
4. In a small frying pan, heat up vegetable oil on medium high. Add garlic and fry until fragrant. Add squid. Season squid salt then transfer squid (and all its juices) to the stock pot.
5. Bring the pot back to a boil. Once it comes to a boil, add tomato and Enoki mushroom. Immediately turn off heat and let the residual heat continue cooking the vegetables. Top the soup with minced basil and Thai chili before serving.

Vietnamese Opo Squash & Shrimp Soup (Canh Bau Tom)

I recently harvested my first Opo Squash (Bầu). I'm so proud of it because it's the first ever Opo Squash that didn't die on me halfway. Opo Squash, also known as Calabash Gourd or White Gourd, grows on vines and can grow up to the size of a baseball bat. Not only can Opo Squash be used as a lethal weapon, they are delicious in many Vietnamese dishes.

Edison, 9, shows off mommy's first successfully grown Opo Squash

Opo Squash is very versatile. You can fry them with eggs, stew them in a curry, or cook them 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 eating Canh Bau Tom almost every other day because Dad, who did most of the cooking back then, wasn't much of a cook and Opo Squash Soup is one of the easiest dishes to cook. 

Opo Squash is commonly confused for Winter Melon (Bí Đao), another gourd that is physically similar. If you look closely, you can tell the difference between the two. Opo Squash has a smooth, light green skin. Whereas, Winter Melon has somewhat of a fuzzy, dark green skin. Winter Melon also commonly has noticeable white and green specks. Both are used similarly so if you can't find Opo Squash, feel free to use Winter Melon. And if you can't find Winter Melon, substitute with Chayote (Su Su). Opo Squash, Winter Melon and Chayote can be used interchangeably in Vietnamese dishes.

Canh Bầu Tôm

Vietnamese Opo & Shrimp Soup Recipe (Canh Bau Tom)

Ingredients

• 1 Opo Squash (around 1 lb, peel, remove seeds if harden, and cut into thin half-circles or small cubes)

Shrimp Marinade

• 5 large head-on prawns (preferably one with head fat for that extra flavor and beautiful orange color; peel, devein, and remove head but try to keep the head fat intact)
• 1 shallot (finely minced)
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Stock

• 2 teaspoons vegetable oil
• 4 cups water
• 1/2 teaspoon salt
• 1 teaspoon sugar
• 1 teaspoon chicken, mushroom or pork stock seasoning powder
• 1/4 teaspoon MSG (optional)
• 1 teaspoon fish sauce
• 1 green onion (thinly sliced)

Instructions

1. Finely mince up the shrimp into a paste.
2. Transfer the shrimp to a small bowl. Add shallot, salt and pepper. Stir until combined and set aside.
3. In a medium-sized pot, heat up vegetable oil. Add shrimp to the bottom of the pot and stir to break up the shrimp into small clumps. Once shrimp turns opaque (cooked), add water and bring pot to a boil.
4. Season pot with salt, sugar, seasoning stock powder, MSG (optional) and fish sauce.
5. Add squash and crank up heat. When pot comes to a boil, turn off heat. Let the squash cook on the residual heat for about five minutes or until translucent. 
6. Garnish with green onions before serving.