Vietnamese Kabocha Pumpkin Soup with Minced Shrimp (Canh Bi Do Nau Tom Bam)
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Kabocha is a type of winter squash or pumpkin. In the grocery store, you can find them labeled as kabocha squash or Japanese pumpkin.
Unlike the Western orange pumpkins, kabocha is green on the outside. The skin may also have white specks and white ribbings. When fully mature, the squash is shaped like a squat Western pumpkin.
From the inside, kabocha and the Western orange pumpkin look no different. It has yellow-orange flesh and a hollow, stringy core that contains large flat seeds. Just like the Western pumpkin, you can scoop out the seeds, dry, roast, and season them for a healthy snack if you so desired.
ingredients for Vietnamese Pumpkin Soup with Minced Shrimp (Canh Bí Đỏ Nấu Tôm Băm)
Kabocha has a taste and texture similar to the butternut and acorn squash. If you can't get kabocha, you can easily substitute with those two. You can also substitute with your regular Western orange pumpkin, although it may not be as sweet.
The skin of the kabocha is knobby and hard, but edible. It’s packed with nutrients and cooks up in about the same as the flesh. For that reason and because it’s so tough to peel, I leave the squash unpeeled and simply cook with the skin on.
You can find kabocha year-round in many grocery stores but they are plentiful and cheap in late Fall.
Ingredients for Vietnamese Pumpkin Soup with Minced Shrimp (Canh Bí Đỏ Nấu Tôm Băm)
This pumpkin is versatile in many cuisines. In Vietnamese cuisine, the Kabocha squash is cut into cubes and used in soups. In Japanese cuisine, they are sliced into thin wedges and fried in a light batter known as tempura. In the West, it’s halved, roasted and made into a puree for baking or blended into a smooth and hardy soup.
Whole Large Shrimp
In the below recipe, I’m making a traditional Vietnamese soup with shrimp. The shrimp is made into a paste not only to stretch the protein, but for quicker cooking and a lighter texture.
The soup is infused with fried garlic and seasoned with a bit of salt, sugar, fish sauce, and a bit of chicken or vegetarian/mushroom bouillon powder. For the finishing touches, it’s usually garnished with thinly sliced green onions or cilantro for that pop of green and a dash of ground black pepper for a peppery aroma. The resulting soup has a great balance of flavors, is easy to eat, and full of wonderful health benefits.
Ingredients for Vietnamese Pumpkin Soup with Minced Shrimp (Canh Bí Đỏ Nấu Tôm Băm)
This soup is traditionally served as a side dish to steamed rice. For a full-fledged Vietnamese-style home cooked meal, serve the soup with a protein dish. Click on the links below for ideas on traditional Vietnamese protein side dishes to complement this soup.
As always, happy cooking!
Vietnamese Pumpkin Soup with Minced Shrimp (Canh Bí Đỏ Nấu Tôm Băm)
Popular Vietnamese Dishes to Complete the Meal
Caramelized Pork Spare Ribs (Suon Ram Man)
Caramelized Shrimp (Tom Rim)
Braised & Caramelized Catfish (Ca Kho)
Ginger Chicken (Ga Kho Gung)
Other Vietnamese Soups You Might Enjoy
Kabocha Squash Soup with Pork Meatballs
Chayote Squash Soup with Minced Shrimp
Vietnamese Kabocha Squash Soup with Chicken
Pork Spare Rib Soup with Potatoes, Carrots and Cauliflower
Vietnamese Kabocha Squash/Pumpkin Soup with Minced Shrimp (Canh Bí Đỏ Nấu Tôm Băm)
Ingredients
Instructions
- In a medium bowl, mix shrimp paste with whites of green onions, half of the garlic, salt, sugar, chicken bouillon powder, and ground black pepper. Set aside.
- Cut the kabocha squash in half. Remove the seeds with a large metal spoon. Cut the kabocha flesh into 1-inch cubes. I like to leave the skin on, which tastes amazing, but you can cut it away if preferred.
- In a medium pot, heat oil on medium-high. Add remaining garlic and saute until fragrant (about 20 seconds). Add water/stock. Bring the pot to a boil.
- Add cubed kabocha squash and cook on a low simmer for 10 minutes.
- Scoop shrimp paste into small balls and drop directly into the pot. Continue to cook for 5 more minutes on a low simmer or until kabocha squash is chopstick-tender and shrimp balls are floating, which indicates that they are cooked through.
- Season to taste with salt, sugar, chicken/mushroom bouillon powder, and fish sauce. When ready to serve, garnish with the green part of green onions/scallions and a sprinkle of ground black pepper.
Thit Kho Tau is a classic dish served in almost every Vietnamese home, and it’s one of the dishes made to usher in the Vietnamese Lunar New Year (Tet). In this recipe, I making Thit Kho Tau using Coca Cola or Coke soda. It acts the same way as any other soda substitute, but with the added benefit of coloring, making this recipe easier and yielding the same tasty results.