Winter Melon and Shrimp Soup

Canh Bàu Tom

Preparation info

  • Serves


    • Difficulty


Appears in

Little Saigon Cookbook: Vietnamese Cuisine And Culture In Southern California's Little Saigon

Little Saigon Cookbook

By Ann Le

Published 2011

  • About

Winter melon is rather bland when cooked alone, but there is nothing quite like its deep, sweet, refreshing flavor in a canh or a stir-fry. It is easily chopped and quickly cooked. There are little whiskers on the skin of the melon, so my family prefers to lightly peel it before cooking.


  • 8 cups water
  • 3 tablespoons dried shrimp
  • ¼ cup <


  1. In a medium stockpot, boil the water with the dried shrimp, fish sauce, and garlic for 15 minutes.
  2. While the water is boiling, pound the fresh shrimp with a mortar and pestle or process in a food processor. Put in a small bowl. Add the salt, pepper, sugar, and olive oil to the bowl. Blend well.
  3. Drop the shrimp paste into the boiling water a few tablespoo