Canh bi do – Vietnamese pumpkin soup with shrimp Recipe
Canh bi do is a light pumpkin soup in which the sweetness of pumpkin meets the salty flavor of shrimp and fish sauce. In Vietnam, simple soups like this are often served as one of several dishes at a family lunch, alongside rice and stir-fried vegetables. Compared to the creamy pumpkin soup known in Europe, this version is clear, more delicate and has a more marine taste.
Prep Time
20 min
Cook Time
20 min
Total Time
40 min
Servings
4
Ingredients
- pumpkin - 600 g
- shrimp - 250 g
- onion - 1 piece
- garlic - 3 cloves
- vegetable stock - 1 l
- fish sauce - 2.5 tablespoons
- vegetable oil - 2 tablespoons
- white pepper - 0.25 teaspoons
- chives - 10 g
- cilantro fresh - 5 g
- ginger - 10 g
- sugar - 0.5 teaspoons
Main Ingredient:
pumpkin
Preparation
- Cut the pumpkin in half, remove the seeds with a spoon, peel off the skin (you can leave the skin on hokkaido pumpkin) and cut into cubes about 2 cm.
- Peel the onion and cut into small dice. Peel and finely chop the garlic and ginger.
- If the shrimp are frozen, thaw them in cold water and pat dry with paper towel. Cut larger pieces in half lengthwise so they are easier to eat.
- Heat the oil in a pot over medium heat. Add the onion and fry for 3–4 minutes, stirring often, until it softens and becomes slightly translucent but not browned.
- Add the garlic and ginger and fry for another 30–40 seconds, until they become very fragrant.
- Add the diced pumpkin and stir so it is coated with the oil and aromatics. Fry for 2–3 minutes, stirring, until the edges of the pumpkin cubes look slightly glossy.
- Pour in the stock, bring to a boil, then reduce the heat to medium. Cook for 10–12 minutes, until the pumpkin is tender – check with a fork; it should slide easily into the center of a cube.
- Add the fish sauce and sugar, stir and taste the broth. It should be slightly sweet from the pumpkin, salty and gently spicy from the ginger.
- Add the shrimp to the gently simmering soup. Cook for 3–4 minutes, until they turn pink and firm. Do not cook them longer, or they will become rubbery.
- Finally, season the soup with white pepper. Finely chop the chives and cilantro.
- Ladle the soup into bowls and sprinkle with chives and cilantro. Serve immediately while hot.
Storage
In fridge:
2 days
Freezing:
Yes
Store leftover soup (preferably without shrimp) in an airtight container in the refrigerator for up to 2 days. Add fresh shrimp and simmer briefly when reheating so they stay tender.
Recipe submitted by
Marek, Site owner
Published:
Updated:
Oceń przepis
Average:
(0 ratings)
Komentarze
0
Ładowanie komentarzy...
