The simple ingredients, including fresh shrimp, opo squash, and a clear broth, make it easy to prepare and cook quickly. As a parent, I love how this soup is not only easy to eat for my kids but also packed with protein.
The delicate sweetness of the opo squash perfectly balances the boost of protein from the shrimp, making the soup both tasty and satisfying. Served with steamed rice, this home-cooked meal is a family favorite that everyone enjoys. It’s a traditional dish that is always comforting and gives me a chance to bring the flavors of Vietnamese soups into my home, all while ensuring that my family is eating something nutritious and fun.
What is Canh Bầu Tôm?
Canh Bầu Tôm is a traditional Vietnamese soup that brings together a delicate blend of flavors with its light, clear broth. It’s made with fresh shrimp, and opo squash (also known as bầu in Vietnamese), a type of gourd that is similar to chayote or kohlrabi. The slices of bầu can be shredded or cut into chunks, but I personally love the shredded texture as it makes the soup easier to eat and adds to the comforting feel of the dish.
The recipe is a great example of home cooking, something you wouldn’t typically find at a restaurant but is a common feature in Vietnamese culture.
I remember how my parents would make this soup for dinner, always served family-style with a bowl of rice. It’s a wonderful, healthy, and satisfying vegetable and protein dish. You can even use pork ribs or dried shrimp as protein alternatives, but shrimp is my favorite.
This dish is not only simple but also very versatile, with many variations depending on your personal taste and the ingredients you have on hand. Whether you’re preparing it with fresh ingredients or just looking for a comforting, tasty soup to warm you up, canh bầu tôm will definitely hit the spot.
Ingredients for Canh Bầu Tôm
Canh Bầu Tôm is a traditional Vietnamese soup, made with opo squash and often flavored with shrimp for extra depth. To make Canh Bầu Tôm, here’s what you’ll need:
- Opo squash (also called Trái Bầu), a long, Asian gourd that grows on vines and needs trellises for support. The skin is light green with a smooth texture and should be peeled. The flesh is creamy white.
- Tender, edible seeds in young opo squash, while mature squash has larger seeds that should be removed.
- The flesh of opo squash has a mild flavor and a soft texture once cooked, making it perfect for soup. If you can’t find opo squash, substitute it with zucchini, chayote squash, or even cabbage.
- Shrimp: Peel and devein the shrimp. Smash it into a fine paste using a meat cleaver to create a springy, bouncy texture. This is great for young children or anyone who enjoys a soft protein. Be cautious not to overcook the shrimp, as it can become hard and rubbery.
- If you don’t like shrimp, you can replace it with ground pork or cubed tofu—both are equally delicious.
- For seasoning, use salt and pepper. Add a bit of salt to the shrimp before cooking, and finish with freshly ground pepper for a wonderful finishing aroma.
- Chicken bouillon powder, mushroom bouillon, or vegetable bouillon adds umami flavor to the broth. You can omit this and just use salt if you prefer.
- Fish sauce is essential for that salty, savory taste, common in Southeast Asia.
- Aromatics: Use shallots, garlic, and the whites of green onions to flavor the broth. Save the green parts for garnish at the end.
- Neutral oil like vegetable oil, corn oil, canola oil, or avocado oil to toast the aromatics and bring out their flavor.
How to Cut Opo Squash
When preparing opo squash for canh bầu, you can either cut it into chunks or shred it. Here’s how to do both:
To cut into chunks: First, remove the skin and cut off the ends of the squash. Slice it into 2-inch pieces, depending on the size. You can halve or quarter it as needed. I personally like to discard the seeds inside because I’m not a fan of the mushy texture that they create. Cutting into chunks is the simplest option, and it works perfectly for the soup.
To shred the squash: If you prefer a shredded texture, you can use a shredder or peeler with a wavy zig-zag edge to make long, thin strips. My parents used to chop the opo squash vertically with a knife, slicing down the chopped portion to create shreds. It’s a bit more difficult to do, but I love the varied texture it gives the soup. If you choose this method, be careful not to cut yourself!
No matter how you choose to cut it, opo squash adds a great texture and flavor to your soup!
How to Make Vietnamese Opo Squash Soup (Canh Bầu Tôm)
To make Canh Bầu Tôm, a traditional Vietnamese soup known for its light broth and nourishing flavors, follow these step-by-step instructions rooted in Vietnamese home-cooking techniques.
Here’s how you can make the perfect bowl of Canh Bầu Tôm — a warm, clear soup made with fresh opo squash and seasoned shrimp balls — just like it’s done in many Vietnamese kitchens.
Step 1: Heat up the aromatics and add water
Start by heating a bit of oil in a medium-size stockpot over medium-high heat. Add the aromatics — shallots, garlic, and the white parts of green onions. Let them sizzle (sauté)for about 20 seconds until fragrant.
This is when the kitchen begins to smell like a comforting Vietnamese meal in the making. Slowly pour in water, just enough to build the base for a light and nourishing broth. I always do this carefully to avoid splashing — a tip I learned after one messy incident!
Step 2: Prepare the shrimp
While the water’s warming, get your shrimp ready — this protein base is what makes the soup subtly sweet and full of umami. I prefer mincing the shrimp into a fine paste using a mortar and pestle, though a food processor works too. Season the paste with a pinch of salt and black pepper. That small touch really enhances the natural flavor of the shrimp.
My aunt, who passed down this heirloom recipe, always said the shrimp should taste good before it even hits the pot.
Step 3: Add shrimp
When the water starts to boil, take two spoons to shape the shrimp paste into small shrimp balls and gently drop them into the hot broth. They cook quickly and help build that signature clear soup flavor.
Be sure to watch closely here — overcooked shrimp gets rubbery, and timing makes all the difference.
Step 4: Add opo squash
Right after the shrimp goes in, add your opo squash, also known as bầu in Vietnamese. This gourd vegetable balances the protein beautifully and keeps the dish feeling fresh and light. Let everything simmer for about 5 minutes. When done right, the squash is tender without going mushy — a small detail that elevates this humble home-cooked dish.
Step 5: Season soup to taste
As the shrimp and squash finish cooking, season the broth. Add a bit of chicken bouillon powder for depth, a splash of fish sauce for that distinct Vietnamese character, and a pinch of salt to balance it all out.
If you’re skipping the bouillon, just adjust the salt slightly. I’ve done both versions depending on what’s in my pantry — and either way, the comfort food essence stays true.
Step 6: Garnish and serve
Sprinkle in some ground black pepper and the remaining chopped green onions. Serve this traditional Vietnamese dish piping hot. I usually pair it with a bowl of rice for a satisfying and simple dinner.
Every time I serve Canh Bầu Tôm Vietnamese home cooked meal, I’m reminded of family dinners where this nourishing dish brought everyone back to the table — no matter how busy the day was.
🧠 Expert Tips for Success: Vietnamese Opo Squash Soup (Canh Bầu Tôm)
- 🦐 Use fresh shrimp for maximum umami
Always use fresh, shell-on shrimp when possible. The shells can be simmered separately to create a richer Vietnamese soup base. I like to save shrimp shells in the freezer for later — they deepen the flavor of any clear broth. - 🔥 Don’t overcook the shrimp balls
The shrimp balls cook fast! Drop them into simmering water, not a rolling boil, to keep their texture soft and juicy. This keeps your light and nourishing soup from turning tough or rubbery. - 🔪 Slice opo squash evenly
Cut the opo squash (bầu) into 1/4-inch half-moons for consistent texture. This ensures they cook evenly and stay tender but not mushy — a must for great mouthfeel in traditional Vietnamese dishes. - 🧂 Balance the seasoning
Use a mix of fish sauce, salt, and chicken bouillon powder. Each adds a different layer of flavor. I always taste the broth before serving to get the perfect balance of savory, sweet, and umami. Skipping bouillon? Add a pinch of sugar or more fish sauce. - 🧄 Sauté aromatics for flavor depth
Lightly sauté shallots, garlic, and the white parts of green onions in oil before adding water. This builds a rich aromatic base that makes your home-cooked Vietnamese soup taste like it’s been simmering all day — even when it hasn’t. - 🍚 Serve with steamed jasmine rice
Pair your Canh Bầu Tôm with a bowl of jasmine rice for a complete Vietnamese comfort meal. I usually serve it alongside a simple pickled vegetable or a braised dish to round out the dinner table — just like we used to do at my grandmother’s house.
Soups To Serve With Opo Squash
A typical Vietnamese meal at home usually has a meat dish, a light soup or canh, and rice.
Here are some Vietnamese soups that go great with thịt kho!
- Winter Melon Soup (Canh Bí Sườn)
- Tomato Egg Soup (Canh Cà Chua Trứng)
- Vietnamese Braised Pork with Eggs (Thịt Kho)
- Macaroni Soup (Súp Nui)
Vietnamese Opo Squash Soup (Canh Bầu Tôm)
Description
Vietnamese Opo Squash Soup (Canh Bầu Tôm) is a light and nourishing dish that brings the taste of Vietnamese home cooking right to your table. Made with tender slices of opo squash (bầu) and delicate shrimp balls in a clear, flavorful broth, this traditional Vietnamese soup is simple, satisfying, and deeply comforting.
I grew up eating this during the rainy season — when the air was cool, and a hot bowl of soup felt like a hug. It's a go-to in our kitchen for something quick, clean, and wholesome. The shrimp, minced into a fine paste, creates a rich depth without overpowering the light broth.
With easy, step-by-step instructions, this recipe shows you exactly how to make the perfect Canh Bầu Tôm using time-honored techniques and ingredients you likely already have. Whether you're just learning Vietnamese cooking or revisiting a childhood favorite, this dish offers a flavorful, home-cooked experience in under 30 minutes.
Ingredients
SOUP:
Shrimp Mixture:
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 449.3kcal
- % Daily Value *
- Total Fat 16.6g26%
- Saturated Fat 1.5g8%
- Cholesterol 442.9mg148%
- Sodium 4103.4mg171%
- Potassium 1458.1mg42%
- Total Carbohydrate 24.9g9%
- Dietary Fiber 6.9g28%
- Sugars 12.3g
- Protein 58.9g118%
- Calcium 324.3 mg
- Iron 3.4 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Use young opo squash (bầu non) for best texture. Mature ones tend to be fibrous and may not yield the same light, tender bite that makes this traditional Vietnamese soup so comforting.
- This dish is best served fresh and hot, but if you're storing leftovers, keep the shrimp balls and soup broth separate to maintain the right texture when reheating.
- For those avoiding MSG or bouillon, you can still build flavor naturally with shrimp shells, fish sauce, and a small amount of palm sugar to round out the umami profile.
- Canh Bầu Tôm is often part of a larger Vietnamese home-cooked meal, usually served with steamed jasmine rice, a savory stir-fry, and maybe even a fermented side dish like dưa chua (pickled mustard greens).
- Don't skip the aromatics — that quick sauté of shallots, garlic, and green onions is a core technique in many Vietnamese clear soups and adds a base layer of flavor that water alone just can’t deliver.
