Description
A delicious side soup of opo squash and dried shrimp for a quick side soup to steamed rice.
Ingredients
Units
Scale
- 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