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Vietnamese Opo Squash Soup Recipe – Canh Bầu Nấu Tôm

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1kg opo squash
300g fresh prawns
1 pc shallot
1 stem spring onion
1 tbsp fish sauce
1 tsp seasoning powder
1/2 tsp salt
1/4 tsp pepper
5g coriander

Vietnamese Opo Squash Soup Recipe – Canh Bầu Nấu Tôm

  • 20 mins
  • Serves 2
  • Easy


On scorching hot summer days, enjoying a delicious bowl of opo squash soup with fresh prawns is one of the best ways to take away your fatigue. As opo squash is known for its thirst quenching effect owing to high water content, drinking the soup on hot days really do the trick. With its beneficial and natural ingredients, this simple dish is also great for detoxification and heat-relieving.

Regularly found in traditional Vietnamese’s homemade meals, Opo Squash Soup or Canh Bầu Nấu Tôm’s most satisfying element is its savory sweet taste coming from the soft prawn meat and the opo squash itself. You will be pleasantly surprised to find out how a simple dish like opo squash soup can have such a sublimely delectable and appetizing flavor!

What’s more, with our Vietnamese Opo Squash Soup Recipe, it does not take longer than a 20-minute trip to the kitchen to be able to enjoy this dish. Let’s begin!

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10 mins

Wash the opo squash, cut into rectangle-shaped pieces and some flower-shaped.

Wash and clean the fresh prawns, let dry. Peel the shallots and cut into medium sized pieces.

5 mins

Stir-fry the shallots with a little cooking oil for the aroma. Next add the prawns in and stir fry until they become firm. Now place them inside a pot.

5 mins

Pour boiling water into the pot until enough to cover the prawns. Bring to a boil and scoop out the bubbles to make sure the broth is clear. At this point add the opo squash in and continue boiling until they are cooked.



When the opo squash is cooked, season to your taste then sprinkle the spring onions on top. Turn off the heat and scoop the soup into a bowl. You can additionally sprinkle some pepper on to make it more aromatic.


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