Vietnamese Opo Squash and Shrimp Soup (Canh Bầu Tôm)

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Canh Bầu Tôm is a classic light Vietnamese soup that is traditionally eaten with steamed rice. It’s made with opo squash, fresh shrimp, and a simple seasoned broth. The opo squash adds a delicate sweetness to the soup, while the shrimp provides a boost of protein.

This soup was one of my favorite soups as a kid because it was easy to eat. It was also made often at home because of its simple ingredients that cook up quickly. Now, as a parent, I make this soup for my kids. It’s nutritious and they enjoy it with steamed rice without any fuss.

Vietnamese Opo Squash and Shrimp Soup (Canh Bầu Tôm)

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What You Will Need

Opo squash (Trái Bầu) — This is also known as upo squash. It is a long Asian squash/gourd that grows on vines and needs vertical supports such as trellises. The skin is a light green color with a smooth texture and requires peeling. The flesh is firm and creamy white in color.

In young opo squash, the small seeds are tender and edible, but mature opo squash have larger seeds that should be removed before cooking. The flesh has a mild flavor and a soft texture once cooked.

Opo squash can be used in soup, curry, stir-fry, stew, or stuffed with ground meat.

If you cannot find opo squash, you can substitute it with zucchini, chayote squash, or cabbage.

Opo Squash (Trái Bầu) — peeled and sliced into long halves

Opo Squash (Trái Bầu) — Peeled and sliced into half circles. You can leave it like this or cut it further into matchsticks.

Shrimp — Use peeled and deveined shrimp to save time. Smash the shrimp into a fine paste. I typically use a meat cleaver to chop it up into fine pieces then use the flat side of the cleaver to smash it into a paste. This creates the springy bouncy texture, making it ideal for young children or anyone looking for a soft protein.

Shrimp cooks up really fast so avoid overcooking which would be hard and rubbery. I add them at about the same time as opo squash so they can finish cooking at the same time.

Don’t like shrimp or have a shrimp allergy? No problem. Replace with ground pork or cubed tofu. Both options are equally delicious.

Salt and pepper — We will season the shrimp with a bit of salt and pepper before adding it to the soup. A sprinkle of freshly ground black pepper is also added at serving for a wonderful finishing aroma.

Chicken or Mushroom Bouillon Powder — Chicken bouillon powder or mushroom or vegetable bouillon power is the ultimate Vietnamese home cooking cheat. It may contain some MSG but that is what adds oomph to the soup. You can omit and replace it with a bit of salt instead if preferred.

Fish Sauce — Fish sauce is the main flavoring agent of Southeast Asia. It adds a salty umami flavor to the soup.

Shallots, Garlic and Green onions — We will use shallots, garlic and the whites of green onions as the aromatics to flavor the soup broth. Use the remaining green part of the green onions for garnish at the end.

Neutral Oil — A bit of neutral oil such as vegetable oil, corn oil, canola oil, or avocado oil to toast the aromatics to bring out their flavor.

How to Make It

Step 1: Heat up the aromatics and add water

In a medium-size stockpot, heat oil over medium-high heat. Add shallot, white parts of green onions, and garlic. Sauté until fragrant (about 20 seconds). Add water slowly to the stockpot.

Minced shallots, garlic and green onions

Sauté the aromatics with a bit of oil then add water. Bring it to a boil.

Step 2: Prepare the shrimp

While waiting for the water to come to a boil, prepare the shrimp. Mince shrimp into a paste with a mortar and pestle, large meat cleaver, or food processor. Season with salt and ground black pepper.

Shrimp paste seasoned with salt and ground black pepper

Step 3: Add shrimp

When the pot comes to a boil, scoop the shrimp paste into small balls using two spoons and drop them into the hot water.

Step 4: Add opo squash

Immediately add opo squash so that both squash and shrimp cook up at the same time (about 5 minutes).

Opo Squash (Trái Bầu) — peeled and sliced into matchsticks

Step 4: Season soup to taste

Season soup to taste with chicken bouillon powder, fish sauce, and salt. If you are not using chicken bouillon, simply add more salt.

Step 6: Garnish and serve

Garnish with a sprinkle of ground black pepper and remaining green onions. Serve on its own as a hearty soup or with other side dishes with steamed rice for a complete Vietnamese homecooked meal.