Canh Bau Tom - Vietnamese Opo Squash Soup

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.