Mai

This is another classic canh recipe. If this is the first time you’ve heard of canh, it’s the Vietnamese word for soup, but specifically Vietnamese soups that are served as part of a communal or family dinner, alongside other shared dishes. Individually served, western style soups are called súp because the concept was imported by the French.

For this soup, we’re using bí đao, also known as bí phấn or bí trắng. In English, it is called winter melon, wax gourd, ash gourd, amongst other names. This gourd is native to South and Southeast Asia. In Vietnam, it’s mainly used in soup, steamed, sautéed, or made into drinks.

Supposedly, bí đao has cooling and detoxing properties, making canh bí đao a great soup even for the summer. It has a yet mild, yet distinct flavor, and a natural gentle sweetness.

As with many other types of vegetable canh, this soup can be made with several types of protein: minced pork, riblets, fresh shrimp or dried shrimp. Personally, my favorite option for this particular soup is dried shrimp because it gives the broth some depth and flavor, but keeps the broth super light and does not overpower the delicate gourd. You should be able to find dried shrimp in the refrigerated or frozen section of your asian grocery store. My second choice would be minced fresh shrimp.

To veganize this, you can use a few shiitake mushrooms instead of shrimps, and use vegan fish sauce.

INGREDIENTS FOR CANH BÍ ĐAO

• Winter melon/wax gourd/ash gourd – bí đao, bí phấn or bí trắng
• Dried shrimps – Tôm khô: As with many other types of vegetable canh, this soup can be made with several types of protein: minced pork, riblets, fresh shrimp or dried shrimp. Personally, my favorite option for this particular soup is dried shrimp because it gives the broth some depth and flavor, but keeps the broth super light and does not overpower the delicate gourd. You should be able to find dried shrimp in the refrigerated or frozen section of your asian grocery store. My second choice would be minced fresh shrimp.
• Green onions – Hành lá
• Fish sauce – Nước mắm: arguably the most important seasoning sauce in Vietnamese cuisine. Made from fermented anchovies, it is salty and incredibly umami. Non-vegan Vietnamese recipes without fish sauce are very rare. The best nước mắm comes from Phú Quốc or surrounding islands off the coast- Southwest of mainland Vietnam. Our favorite brand available outside of Vietnam is Red Boat (U.S.).
• Bouillon – Hạt nêm: think broth, but in solid form. Bouillon is an amazingly easy way to bring that umami flavor to your food. We use it instead of salt in many of our dishes. You can usually find chicken, pork, or mushroom bouillon. In Vietnam, Knorr is the most common brand. However, we have only been able to find Knorr in powder form in the US and France, not granules. Instead, we use Totole brand chicken or mushroom bouillon. The quantities on our website are based on the granule-type so if you use powder, adjust to your taste.
• Vegetable oil – Dầu thực vật
• Cilantro – Ngò rí/mùi tàu
• Ground black pepper – Tiêu đen xay

DIRECTIONS FOR CANH BÍ ĐAO

1. Add dried shrimps to a small heat-proof bowl and pour in enough boiling water to cover. Let sit to rehydrate while you prepare the winter melon.
2. Remove the skin of the winter melon with a knife or peeler.
3. Cut the melon in half crosswise, then cut the halves lengthwise into 4 or 6 spears, depending on the size.
4. Take a spear of melon and align your knife lengthwise along the line where the flesh meets the core area with seeds. Cut inwards at a 45° angle, then repeat on the other side so that your second cut meets the first and forms out a triangle piece that can be discarded. Repeat this with all the other pieces.
   NOTE: some people choose note to remove this core part, but I find that it does not have much taste and becomes mushy when cooked. It is up to you to remove it or not.
5. Slice each spear crosswise into roughly 1-1.5 cm pieces.
6. Now that the shrimps have rehydrated, clean out the black veins if needed, then rinse.
7. Chop up green onion, separating the greens and whites. Chop up cilantro if using.
8. Heat a pot on medium, add oil the white parts of green onions, and sauté until fragrant.
9. Add in the shrimps and half the bouillon powder, and sauté for another 30 seconds.
10. Pour in the water and bring to a boil on medium high.
11. Add in the winter melon and the remaining bouillon. Reduce heat to medium low, cover, and simmer for 15 minutes or until the melon is just tender. Do not overcook or it will become mushy.
12. Season to taste with fish sauce and remove from heat.
13. Ladle into a bowl, garnish with green onion greens, cilantro, and a dash of ground black pepper.

Canh bí đao • Vietnamese winter melon soup

Recipe by MM Bon Appétit Course: SoupsCuisine: VietnameseDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Total time

0

minutes

Cook Mode

Keep the screen of your device on

Ingredients

• 700 g 700 winter melon (see Notes)

• 30 g 30 dried shrimps

• 2 stalks 2 green onions

• 2 tsp 2 vegetable oil

• 1.5 liter 1.5 water

• 2 tsp 2 bouillon (+ more to taste)

• Fish sauce (to taste)

• Cilantro (for garnish – optional)

• Ground black pepper (for garnish – optional)

Directions

• Add dried shrimps to a small heat-proof bowl and pour in enough boiling water to cover. Let sit to rehydrate while you prepare the winter melon.
• Remove the skin of the winter melon with a knife or peeler.
• Cut the melon in half crosswise, then cut the halves lengthwise into 4 or 6 spears, depending on the size.
• Take a spear of melon and align your knife lengthwise along the line where the flesh meets the core area with seeds. Cut inwards at a 45° angle, then repeat on the other side so that your second cut meets the first and forms out a triangle piece that can be discarded. Repeat this with all the other pieces.
  NOTE: some people choose note to remove this core part, but I find that it does not have much taste and becomes mushy when cooked. It is up to you to remove it or not.
• Slice each spear crosswise into roughly 1-1.5 cm pieces.
• Now that the shrimps have rehydrated, clean out the black veins if needed, then rinse.
• Chop up green onion, separating the greens and whites. Chop up cilantro if using.
• Heat a pot on medium, add oil the white parts of green onions, and sauté until fragrant.
• Add in the shrimps and half the bouillon powder, and sauté for another 30 seconds.
• Pour in the water and bring to a boil on medium high.
• Add in the winter melon and the remaining bouillon. Reduce heat to medium low, cover, and simmer for 15 minutes or until the melon is just tender. Do not overcook or it will become mushy.
• Season to taste with fish sauce and remove from heat.
• Ladle into a bowl, garnish with green onion greens, cilantro, and a dash of ground black pepper.

Notes

• Winter melon: this vegetable is also called wax gourd or ash gourd. In Vietnamese, it is called bí đao, bí phấn or bí trắng.

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