Vietnamese Opo Squash Soup (Canh Bầu)
This comforting Vietnamese Opo Squash Soup (Canh Bầu) highlights the mild sweetness of trái bầu, or opo squash / calabash squash in English. Traditionally, it's made with shrimp for added flavor, but my mom is vegetarian, so this is our family's version. Simple, nourishing, and packed with fresh herbs, this dish as as wholesome as it is delicious. Perfect for a light meal or as a side dish to a larger Vietnamese spread.
PREP TIME: 10 MINS COOK TIME: 5 MINS TOTAL TIME: 15 MINS
Ingredients
- 1 small opo squash, peeled, quartered, and thinly sliced
- 4 cups water
- 1 tsp mushroom seasoning (or substitute with vegetable bouillon or chicken powder)
- 1/4 tsp pepper
- 2 green onions, sliced
- A handful of fresh cilantro, chopped
- Fried shallots, to garnish (optional)
Instructions
Peel the opo squash and cut into quarters. Thinly slice each quarter.
Add the sliced squash into a pot and cover with water. Cook for about 5–7 minutes until tender but not mushy.
Add mushroom seasoning and pepper to the pot. Stir gently and taste the broth, adjusting the seasoning as needed.
Remove from heat and stir in the green onion and cilantro.
Ladle the soup into bowls and garnish with extra cilantro, green onion, or fried shallots, if desired.
Serve hot alongside rice or as part of a Vietnamese meal. Enjoy!
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