It’s starting to feel like Summer! The weather is finally warming up. The birds are chirping. The kids are playing outside and the neighbors are walking around half-naked. More importantly, the garden is blooming. The other day, I harvested my first Opo Squash (Bầu). I’m so proud of it because it’s the first ever Opo Squash that didn’t die as soon as it got started. Opo Squash, also known as Calabash Gourd or White Gourd, grows on vines and can grow up to the size of a baseball bat if you let it. Not only can you use it as a lethal weapon, Opo Squash can be used in a traditional Vietnamese side dish, Opo Squash and Shrimp Soup (Canh Bau Tom).
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, wasn’t much of a cook and Opo Squash Soup was 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.
In the below recipe, I used dried salted small shrimp. You can find those in many Asian grocery stores. In my Asian grocery store, they are in the freezer section. Other times, they are on the shelf with the other dried goods. If you can’t the salted small shrimp, you can substitute with small fresh shrimp.
Serve this traditional soup with steamed rice and other side dishes for a complete Vietnamese family meal.
Other Vietnamese Recipes with Dried Shrimp
- Chayote and Dried Shrimp Omelette
- Steamed Savory Rice Cakes with Mung Bean Paste & Dried Shrimp (Banh Beo)
- Jicama, Carrot, Egg & Chinese Sausage Spring Rolls (Bo Bia)
- Sticky Rice with Chinese Sausage (Xoi Man)
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
- Papaya Soup with Pork
- Kabocha Squash Soup with Chicken
- Pork Spare Rib Soup with Potatoes, Carrots and Cauliflower
- Pompano Fish and Sour Bamboo Soup
Vietnamese Opo Squash & Dried Shrimp Soup (Canh Bầu Tôm Khô)
- Total Time: 15 minutes
- Yield: 4 Servings 1x
Description
A delicious side soup of opo squash and dried shrimp for a quick side soup to steamed rice.
Ingredients
- 1 medium opo squash (peel, remove seeds if harden, and cut into matchsticks, about 1 lb flesh)
- 1 cup salted dried shrimp (soak in warm water for 5 minutes, rinse then drain dry)
- 1 tablespoon vegetable oil
- 3 cloves garlic (mince)
- 4 cups water
- 1/2 teaspoon salt
- 2 teaspoons fish sauce
- 2 teaspoons chicken bouillon powder
- 1/4 teaspoon sugar (optional)
- 1/4 teaspoon MSG (optional)
- 1–2 green onions or 1/4 cup cilantro (thinly sliced)
- 1/8 teaspoon ground black pepper
Instructions
- Sauté the aromatics and shrimp: In a medium pot, heat up vegetable oil. Add shrimp and garlic. Pan-fry until fragrant (about 3 minutes).
- Add water and boil: Add water and bring the pot to a boil.
- Cook the squash: Once water starts boiling, add opo squash and cook until the squash turns translucent (about 7 minutes).
- Season the soup: Season soup with salt, sugar, seasoning stock powder, MSG (optional) and fish sauce. Add a little at a time to fit your taste.
- Garnish and serve: Garnish with green onions and ground black pepper before serving.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vietnamese
