Canh Bau Tom Vietnamese Opo Squash Soup Food

CANH BAU TOM - VIETNAMESE OPO SQUASH SOUP

Steps:

• Pour the stock into a large stock pan.
• Add the Opo Squash and cook over medium-high heat until the squash becomes soft and translucent.
• The squash may not become translucent if it's cut too thick. Just look for it to soften up.
• While the squash cooks put the shrimp, green onions, and cilantro into a mixing bowl.
• Mix and sort of blend the flavors together with a fork.
• Do not turn this into a mushy paste. The idea is to combine the flavors together.
• Season the shrimp mixture with the pepper, half of the fish sauce, sugar, and sesame oil. Mix well.
• Once the squash is translucent, Turn the heat to high and Bring to a boil.
• Add the sliced onions.
• Add the shrimp mixture to the soup in spoonfuls, this sort of makes dumplings.
• Cover and cook until the shrimp "dumplings" are cooked.
• After the dumplings cook, remove from heat and add the rest of the fish sauce.
• Stir to mix in the flavors.
• Garnish with the additional cilantro and green onions.
• Let the soup stand for 15 minutes before serving.
• Serve over rice and/or Kho recipes (stews).
• To simplify the recipe:.
• Skip mixing the shrimp all together with the seasonings. Dice the shrimp up and mix all the seasonings in the soup at the same time as the dumplings.