Canh Bau Tom Vietnamese Opo Squash Soup Recipes
OPO SQUASH WONDER SOUP
We used to have a cucuzza (opo) squash tree when I was little, and I loved this soup. Yes, even as a little kid, this was good! If you can't find these squash, you can use more common ones like summer or zucchini. Serve immediately over warm cooked white rice.
Provided by Wonder Becky
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes
Time 45m
Yield 2
Number Of Ingredients 9
Steps:
- Heat oil in a wok or heavy pot over medium heat; gently cook and stir pork, breaking up meat as it cooks, until browned and crumbly, about 5 minutes. Add garlic; cook and stir until fragrant, about 30 seconds. Add squash and salt; cover wok and cook, stirring 2 to 3 times, over high heat for 2 to 3 minutes.
- Mix chicken broth, water, and chicken bouillon to squash mixture and bring to a boil; reduce heat to medium-low and simmer, stirring occasionally, until squash is tender and transparent in the soup, 18 to 20 minutes.
- Remove wok from heat and cool soup slightly. Skim surface to remove accumulated fat. Stir parsley into soup, return soup to a boil, and remove from heat.
Nutrition Facts : Calories 336 calories, Carbohydrate 12.9 g, Cholesterol 84.6 mg, Fat 20.9 g, Fiber 0.1 g, Protein 26 g, SaturatedFat 6.6 g, Sodium 4415.9 mg, Sugar 2.1 g
CANH BAU TOM - VIETNAMESE OPO SQUASH SOUP
Bau, or opo squash, (calabash, cucuzzi, bottle gourd, etc) is a long pale green squash that can be found at Asian markets. It has a flavor similar to cucumbers mixed with zucchini. My daughter and I love this squash raw to snack on. My sister in law introduced me to this simple soup. She pairs it with Thit Kho, stewed pork, or other Kho recipes. This soup pairs nicely with salty dishes to mellow out the flavors. Can serve over rice to make a light stew. I sometimes add 2 c fish stock and 4 c of water. Prep time varies on how long the squash and shrimp needs to cook. If using this soup as a side to Kho dishes, I use the smaller amount of shrimp. If serving alone over rice, I use more shrimp.
Provided by Kiersten Phae
Categories Asian
Time 45m
Yield 4-8 serving(s)
Number Of Ingredients 10
Steps:
- Pour the stock into a large stock pan.
- Add the Opo Squash and cook over medium-high heat until the squash becomes soft and translucent.
- The squash may not become translucent if it's cut too thick. Just look for it to soften up.
- While the squash cooks put the shrimp, green onions, and cilantro into a mixing bowl.
- Mix and sort of blend the flavors together with a fork.
- Do not turn this into a mushy paste. The idea is to combine the flavors together.
- Season the shrimp mixture with the pepper, half of the fish sauce, sugar, and sesame oil. Mix well.
- Once the squash is translucent, Turn the heat to high and Bring to a boil.
- Add the sliced onions.
- Add the shrimp mixture to the soup in spoonfuls, this sort of makes dumplings.
- Cover and cook until the shrimp "dumplings" are cooked.
- After the dumplings cook, remove from heat and add the rest of the fish sauce.
- Stir to mix in the flavors.
- Garnish with the additional cilantro and green onions.
- Let the soup stand for 15 minutes before serving.
- Serve over rice and/or Kho recipes (stews).
- To simplify the recipe:.
- Skip mixing the shrimp all together with the seasonings. Dice the shrimp up and mix all the seasonings in the soup at the same time as the dumplings.
Nutrition Facts : Calories 92.6, Fat 2.2, SaturatedFat 0.4, Cholesterol 86.4, Sodium 789.5, Carbohydrate 5.5, Fiber 0.9, Sugar 2.6, Protein 12.5
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