Vietnamese Chayote Squash Soup with Shrimp (Canh Su Su Nấu Tôm)
Chayote and minced shrimp is a classic combination in Vietnamese home cooking.
- 10 oz shrimp (peel, devein and mince into paste)
- 1 tablespoon fish sauce (divided)
- 1 tablespoon chicken or mushroom bouillon powder (divided)
- 1 teaspoon sea salt (divided)
- 1/2 teaspoon ground black pepper (divided)
- 1/4 teaspoon baking soda (optional)
- 2 chayote (peel and slice into matchsticks or small cubes)
- 1 tablespoon lard or your choice of oil
- 2 green onions (slice thinly, whites and greens separated)
- 1 shallot (peel and mince)
- 3 garlic cloves (peel and mince)
- 1 1/2 quarts water
- Add half of the fish sauce (1/2 tbsp), bouillon powder (1/2 tbsp), salt (1/2 tsp), ground black pepper, (1/4 tsp) and the white parts of the green onions to the minced shrimp. Add all the baking soda (1/4 tsp). Mix well and set aside.
- Heat oil (1 tbsp) in a medium pot over medium-high. Add the shallot and sauté until fragrant (about 15 seconds).
- Add the seasoned shrimp and garlic. Stir and break up the shrimp for about 20 seconds. Add chayote and mix lightly. Add water and bring the pot to a boil (this takes about 6 minutes) then reduce heat to a low simmer and cook until chayote is fork tender (about 3 more minutes). Skim off and discard the foam on top for a clearer broth. Chayote and shrimp will finish cooking at about the same time.
- Season soup with rest of remaining seasonings (fish sauce, bouillon powder, salt, and ground black pepper), a little at a time to taste. Garnish with remaining green part of green onions and serve.
This Vietnamese light vegetable soup comes together fast and makes an easy side dish to serve with steamed rice. It’s delicious, simple, and a great way to use up and enjoy chayote during fall.
To make Canh Su Su Nau Tom, gather the following ingredients:
Chayote squash: Also known as mirliton or trái su su in Vietnamese, chayote is light green and shaped like a pear. It’s in season in late fall. They grow on vines and can get surprisingly big. I’ve seen some the size of a football. Homegrown chayote often has more spikes and may require gloves when handling. It also seems to have more latex/sap than the grocery store variety, which can be a little sticky. A good rinse will easily solve the problem. You can now find chayote at most grocery stores these days and not just Asian or Mexican markets. Both the peel and the pit are edible, but most people peel chayote. If the chayote is young and tender, you can simply cut right through the pit and cook it together with the flesh.
Shallot, garlic and whites of green onions: Our aromatics that make the soup smell amazing.
Oil: I’m using lard in this recipe to bring some fat to the lean shrimp.
Seasonings: Fish sauce, salt, chicken bouillon powder, and ground black pepper.
Garnishes: The green part of green onions at the end for a vibrant color finish.
