With its sweet, earthy winter melon and succulent shrimp, Canh Bầu Tôm is the ultimate Vietnamese comfort food. This soup may seem simple at first glance, but perfecting its complex symphony of flavors takes skill and patience. As a chef born and raised in Vietnam, I’ve spent years mastering the subtle art of extracting maximum flavor from the ingredients. The key lies in coaxing out the natural sweetness of the melon and balancing it with savory umami notes. In this article, I’ll share insider tips for selecting the ripest winter melon and freshest shrimp. You’ll learn my family’s top secret techniques for infusing the broth with flavor. I’ll reveal my tricks for adding texture and body while retaining the soup’s refreshing lightweight quality.
What is the Canh Bầu Tôm?
Canh Bầu Tôm is a unique and special dish in Vietnamese cuisine, beloved for its complex flavors and textures, and its cultural significance.
The soup’s distinctive ingredients include pumpkin, which provides body and absorbs the broth’s flavors; shrimp, which add sweetness and protein; fish sauce for salty umami depth; lemongrass, which contributes a citrusy, ginger-like aroma; chili for a spicy kick; and bean sprouts for crunchy texture.
Canh Bầu Tôm plays an essential role in Vietnamese daily life and culinary traditions. It is served on special occasions, to honor ancestors, and as part of everyday family meals. The use of simple, farm-fresh ingredients reflects Vietnam’s agricultural roots.
Ingredients and Preparation For Making Canh Bầu Tôm
Here is a recipe for Canh Bầu Tôm, a Vietnamese winter melon and shrimp soup:
Ingredients:
- 1 lb shrimp, peeled and deveined
- 1 small winter melon (about 2 lbs), peeled, seeded and cut into 1-inch cubes
- 6 cups chicken or vegetable broth
- 2 tbsp fish sauce
- 1 tbsp sugar
- 1 tsp salt
- 1/2 onion, diced
- 2 garlic cloves, minced
- 1 inch ginger, peeled and minced
- 1 tbsp canola oil
- 1 tbsp cornstarch mixed with 2 tbsp water
- Thai basil, mint leaves, bean sprouts for garnish
Preparation:
- Heat oil in a large pot over medium heat. Add garlic, onion and ginger and cook for 1 minute until fragrant.
- Add the winter melon cubes and broth. Bring to a boil, then reduce heat to medium and simmer for 10 minutes.
- Season with fish sauce, sugar and salt. Taste and adjust seasoning as needed.
- Add the shrimp and cook for 3-5 minutes until the shrimp turn pink.
- Give the cornstarch mixture a stir and add to the soup while stirring continuously. The soup will thicken up slightly.
- Turn off heat. Add Thai basil, mint leaves and bean sprouts.
- Serve hot with additional herbs, lime wedges and chili on the side if desired.
Tips for cooking the Canh Bầu Tôm
Here are tips for making an flavorful, aromatic broth:
- Roast ginger, onion, lemongrass before boiling to intensify flavor
- Simmer shrimp shells before making broth to impart sweetness
- Skim foam and impurities from broth as it simmers
- Add fish sauce, salt, sugar gradually to taste
- Let soup reduce uncovered to concentrate flavor
To check pumpkin is tender, pierce with a fork – it should slide in easily. Don’t overcook or it will fall apart.
Only add shrimp during last 5 minutes of cooking to keep tender. Once pink and curled, immediately remove from soup.
Sample as you season, adjusting broth for the perfect salty-sweet-spicy balance. Add more fish sauce, chili, or sugar as needed.
Serving and Garnish Guide for Canh Bầu Tôm
Canh Bầu Tôm tastes best piping hot, around 160°F – 180°F. Heat resistant bowls like ceramic or stoneware help retain temperature.
Garnish with chopped scallions, cilantro, lime wedges, and chili slices. This adds freshness and visual appeal. Side dishes like rice, fish sauce, and vegetables allow customizing individual bowls.
Variations of Canh Bầu Tôm Recipe
Regional versions include:
- Hanoi style – dill, crunchy baguette croutons
- Hue style – pineapple, bean sprouts, quail eggs
- Southern style – tamarind, shallots, basil
Experiment with vegetables like spinach, carrot, bamboo shoots, or mushrooms. Spice variations include lemongrass, turmeric, curry powder, cumin, or Thai basil.
For storage, cool soup completely before refrigerating. Reheat gently – don’t boil or ingredients may toughen. Add water if too thick.
Fix bland broth by simmering uncovered to reduce and concentrate flavor. For salty soup, add water or pumpkin to dilute.
FAQs
Can I use frozen pumpkin?
Yes, just thaw first and reduce cooking time. Frozen pumpkin may give soup a thinner consistency.
What is fish sauce?
A salty, umami seasoning made from fermented anchovies. Provides deep flavor to Canh Bầu Tôm. Substitute soy sauce if unavailable.
What are similar Vietnamese soups?
Some examples are phở, bún bò Huế, canh chua, and sườn nướng. There are many hearty, aromatic soups in Vietnamese cuisine.
How does this differ from other pumpkin soups?
Canh Bầu Tôm has more complex spice flavors compared to Western pumpkin soups. It also highlights seafood rather than cream as the star ingredient.
Conclusion: Canh Bầu Tôm
With its simple ingredients and complex flavors, Canh Bầu Tôm is easy to incorporate into weeknight meals or impress at dinner parties. This Vietnamese comfort food warms body and soul. Savor the aromatic broth, tender shrimp, soft pumpkin and crunchy sprouts in every spoonful. Try this tasty recipe to expand your culinary horizons!
Step-to-step to make Canh Bầu Tôm recipe
Notes
- Vegetable Variation: Feel free to add other vegetables like sliced carrots, chopped celery, or quartered mushrooms along with the opo squash. Add them at the same time as the opo squash and adjust cooking time based on their hardness.
- Fish Sauce Substitution: If you don't have fish sauce, combine 1 teaspoon soy sauce and 1/2 teaspoon salt for a similar savory flavor.
- Garnish Options: Garnish the soup with additional chopped green onions, cilantro, or Vietnamese mint (rau răm) for extra freshness.
- Leftovers: Canh bầu tôm can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop over low heat.
- Spicy Option: For a touch of heat, add a pinch of red pepper flakes or a chopped fresh chili pepper when sautéing the shallots and garlic.
Ingredients
- • 1 medium opo squash (peeled and cut into slices)
- • 1/2 pound shrimp (peeled and deveined)
- • 1 tablespoon fish sauce
- • 1 teaspoon sugar
- • 1/2 teaspoon black pepper
- • 1 tablespoon vegetable oil
- • 5 cups chicken or vegetable broth
- • 1 tablespoon minced shallots
- • 1 tablespoon minced garlic
- • 1/2 cup chopped green onions
- • 1/4 cup chopped cilantro
Instructions
- Prep: Wash and peel the opo squash. Cut it into thin slices or wedges, depending on your preference. Devein and peel the shrimp. Set them aside. Finely chop the shallots, garlic, green onions, and cilantro.
- Sauté: Heat vegetable oil in a pot or Dutch oven over medium heat. Add the shallots and garlic, sautéing until fragrant (about 30 seconds).
- Broth and Seasoning: Pour in the chicken or vegetable broth. Season with fish sauce, sugar, and black pepper. Bring to a boil, then reduce heat to simmer.
- Shrimp: Add the shrimp to the simmering broth. Cook for 2-3 minutes, or until the shrimp turn opaque and pink.
- Opo Squash: Add the sliced opo squash to the pot. Increase heat slightly and simmer for 5-7 minutes, or until the opo squash is tender-crisp. Don't overcook, as it can become mushy.
- Finishing Touches: Turn off the heat. Stir in the chopped green onions and cilantro. Taste and adjust seasonings with additional fish sauce, sugar, or pepper if needed.
- Serve: Serve canh bầu tôm hot with steamed rice.
Nutrition Facts
Step-to-step to make Canh Bầu Tôm recipe
Serves:
| Amount Per Serving: | ||
|---|---|---|
| Calories | 150-250 | |
| % Daily Value* | ||
| Total Fat 5-10g | 7.7% | |
| Saturated Fat 1-2g | 5% | |
| Trans Fat | ||
| Cholesterol | 0 | |
| Sodium | 0 | |
| Total Carbohydrate 15-20g | 5% | |
| Dietary Fiber | 0 | |
| Sugars 5-7g | ||
| Protein 10-15g | ||
| Vitamin A 20-30% DV | Vitamin C 10-15% DV | |
| Calcium 5-10% DV | Iron 5-10% DV | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Cheen Huaye
Executive Chef Marco Velasquez brings his unique, elevated Mexican cuisine to Cheen Huaye. A native of Mexico’s Yucatan Peninsula, Marco honed his skills in some of South Florida’s finest restaurants before opening his own restaurant.
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