CANH BÍ ĐỎ / VIETNAMESE KABOCHA SQUASH SOUP
Squash soups are perfect for the Autumn season. Vietnamese kabocha squash soup is one of my favorite squash soups because it can be eaten without peeling off the skin. Majority of the recipes out there for this soup says to remove the skin… I leave it as it is. The cooking process will soften the skin, so it’s perfectly safe to eat, and full of nutrients.
I’m particularly picky about the shrimp used for this soup. I recommend using tiger shrimps. I keep a bag of tiger shrimps from Costco in my freezer; it’s one of the ingredients I always have in my kitchen. The reason I specifically use tiger shrimps is because it is “crunchier/harder” than other kinds of shrimps, and this helps hold the shrimp together. If you use other kinds of shrimps, like the smaller ones used in salads, it will fall apart in the cooking process.
Vietnamese Kabocha Squash SoupPrint Recipe
- 1 Kabocha Squash (approx. 2 lbs)
- 4 oz tiger shrimps
- 4 scallions
- 1/5 cilantro bunch
- 1/4 tsp pepper
- 1/3 tsp fish sauce
- 5 cups water
- 2 tbsp vegetable seasoning
- 1 tsp chicken powder
- 1 tbsp mushroom seasoning
- 2 tsp sugar
- Wash the squash. Cut in half, clean inside of the squash and remove the seeds. Do not peel off the skin.
- Cut squash into desirable-size pieces. Set aside.
- Wash shrimps and remove the shells. Finely mince shrimps with white stems of scallions. Place in a bowl. Add fish sauce, peppers, and dashes of all the seasonings. Mix evenly and set aside.
- Wash and dice scallion leaves and cilantro. Set aside.
- Add water to a cooking pot on medium-high heat.
- Once the water comes to a boil, add squash.
- When water comes to a second boil, add shrimps in teaspoon-sized amounts. Do not put all of the shrimp in at once.
- Add seasonings.
- When soup comes to a third boil, or when squash softens, bring the pot off the stove.
- Add scallion leaves and cilantro.