Canh Bầu Nấu Tôm Tươi (Bottle Gourd Soup with Fresh Shrimp)
Món truyền thống · Vietnamese
A classic and comforting Vietnamese soup featuring tender bottle gourd simmered with succulent fresh shrimp in a light, savory broth. This dish is a staple in Vietnamese home cooking, celebrated for its simplicity and refreshing taste.
Đánh giá công thức này
Chọn từ 1 đến 5 sao. Mỗi công thức chỉ có thể được đánh giá một lần.
Chưa có đánh giá.
Nguyên liệu
- Bottle gourd500g
- Fresh shrimp200g
- Shallots2 cloves
- Garlic1 clove
- Fish sauce2 tbsp
- Scallions2 stalks
- Cilantro1 small bunch
- Vegetable oil1 tbsp
- Water1.5 liters
- Saltto taste
- Black pepperto taste
Các bước
- 1
Peel and cut the bottle gourd into bite-sized pieces.
- 2
Peel and devein the shrimp. Marinate with a pinch of salt and black pepper.
- 3
Mince shallots and garlic.
- 4
Chop scallions and cilantro, separating white and green parts.
- 5
Heat vegetable oil in a pot over medium heat. Sauté minced shallots and garlic until fragrant.
- 6
Add the shrimp and stir-fry until they turn pink. Remove shrimp and set aside.
- 7
Add bottle gourd to the pot and stir-fry briefly.
- 8
Pour in water and bring to a boil. Reduce heat and simmer until the bottle gourd is tender, about 10-15 minutes.
- 9
Return the cooked shrimp to the pot. Add fish sauce, salt, and black pepper to taste.
- 10
Stir in the white parts of the scallions and cook for another minute.
- 11
Ladle the soup into bowls and garnish with chopped cilantro and green parts of scallions.
