Description
One of the quickest soups to accompany steamed rice in a traditional Vietnamese family meal.
Ingredients
Units
Scale
Shrimp Marinade
- 5 large peeled shrimps
- 1 small shallot
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon fish sauce
Soup
- 2 teaspoons vegetable oil
- 1 small shallot (slice thinly)
- 4 cups water
- 1/2 teaspoon salt
- 1 teaspoon sugar
- 1 teaspoon chicken bouillon powder
- 1/4 teaspoon MSG (optional)
- 1 small winter melon (peel, de-seed and cut into bite size pieces)
- 2 green onions (cut into 1-inch segments)
- Pinch of black pepper
Instructions
- Prepare the Shrimp Marinade: Mince up the shrimp with the shallot on a cutting board. Add the shrimp to a bowl and marinate with salt, black pepper, fish sauce. Set aside.
- Prep the Ingredients: Slice the second shallot thinly. Peel, deseed, and cut the winter melon into bite-sized pieces. Slice the green onions into 1-inch segments.
- Sauté Aromatics: Heat up a small pot with vegetable oil. Add the sliced shallot and fry until fragrant (about 30 seconds).
- Cook the Shrimp: Add the marinated shrimp along with the liquids. Sauté until shrimp starts to turn pink.
- Make the Soup Base: Add water and bring it to a boil. Add salt, sugar, chicken/pork/mushroom seasoning, and MSG.
- Cook the Winter Melon: Add winter melon. Once the pot turns to a boil, turn off the heat. Let the winter melon cook on the residual heat for about five minutes or until fork tender.
- Garnish and Serve: Before serving, top with green onions and a pinch of black pepper.
- Prep Time: 10
- Cook Time: 15
- Category: Soup
- Method: Stovetop
- Cuisine: Vietnamese