Vietnamese Sponge Gourd and Dried Shrimp Soup (Canh Mướp Tôm Khô)

Here is a simple and classic Vietnamese soup to enjoy with steamed rice.

It’s made with sponge gourd, also known as luffa, silk gourd or mướp in Vietnamese and dried salted shrimp (tôm khô).

This vegetable is often grouped with other green squashes in Vietnamese vegetable soups. They are collectively known as Canh Bí.

Some people might confuse this squash with bitter melon, another green squash. However, this one isn’t at all bitter. If you’re making the classic Vietnamese stuffed bitter melon soup (Canh Khổ Qua) but can’t stand the bitterness, this is one of the squashes you can use as a substitute.

The taste of sponge gourd is mild and sweet. The inside of the gourd has a spongy, squishy texture.

For this particular recipe, I’m pairing it with dried shrimp (Tôm Khô) as my protein of choice. These small dried shrimp add a deep, salty umami to the soup.

Using dried shrimp, something I always have on hand because it can be stored for a long time in the freezer or pantry, makes this recipe quick to prepare — great for busy weeknights!

Enjoy it with other protein side dishes and rice for a complete Vietnamese family meal.

What are the Different Varieties of Sponge Gourd?

Sponge gourd comes in two main varieties: angled sponge gourd and smooth sponge gourd.

The angled variety, also called ridge gourd or Chinese okra (it resembles a large okra), is long with sharp, distinct ridges running along its length and dark green skin.

The smooth variety is typically shorter in length with a light green, smooth surface resembling a large zucchini.

The angled sponge gourd is more commonly found at Asian grocery stores and is easy to recognize by its ridges and long shape.

I usually buy whichever variety is available and haven’t noticed any difference in taste between the two. The ridged variety can be a bit trickier to peel, but applying a little extra pressure with a vegetable peeler does the trick.

Choose smaller, younger gourds for the best texture and fewer seeds, which are edible when young.

What You Will Need to Make Canh Muop

To make this classic Vietnamese vegetable soup, gather the following ingredients:

• Sponge Gourd (Mướp): If you can’t find sponge gourd, zucchini, chayote or opo squash can be used as substitutes.

• Dried Salted Shrimp (Tôm Khô): These add a salty umami to the soup. They are readily available in Asian grocery stores. Sometimes they are stored in the refrigerated aisle (Ranch 99 supermarkets) or dried good aisle (other Asian grocery stores). If you can’t find dried salted shrimp, you can replace it with fresh shrimp but you may need to adjust seasonings.

• Aromatics: Whites of green onions, shallots, and garlic.

• Seasonings: Salt, fish sauce, chicken bouillon powder/mushroom seasoning powder, and a bit of sugar. If you don’t want to use bouillon powder or mushroom seasoning powder or can’t find them, replace with additional salt, if needed.

• Garnishes: Ground black pepper and green part of green onions for a beautiful pop of color and refreshing finish.

How to Make Canh Muop

To make Vietnamese sponge gourd and dried shrimp soup, it is as easy as 1-2-3.

Step 1: Prepare Aromatics

Start by heating some oil in a pot on medium high.

Step 2: Make Broth

Step 3: Finish

Season the soup, adding a little at a time.

Finish the soup with a sprinkle of black pepper and the reserved green part of the green onions.

Serve immediately for best results with steamed rice, and other protein side dishes for a complete meal.

You can also enjoy it on its own as a comforting warm soup.

Recipe below. Happy cooking.

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