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.
Wietnamskie canh, takie jak ta zupa dyniowa, często podaje się w dużej misce na środek stołu jako lekki, czysty wywar do popijania ryżu i smażonych dodatków, a nie jako jedyne danie obiadowe.
This Vietnamese pumpkin soup offers a completely different take on pumpkin than the thick, creamy European-style purées. The clear broth highlights the natural sweetness of the pumpkin and the delicate seafood flavor of the shrimp and fish sauce.
Dlaczego ta wersja działa
- Obsmażenie dyni przed zalaniem bulionem wydobywa jej słodycz bez dodatku śmietanki.
- Dodanie krewetek dopiero na końcu gotowania utrzymuje je jędrne i soczyste.
- Sos rybny zastępuje sól i buduje głęboki, ale nadal delikatny smak wywaru.
Chef's tips
Use a flavorful homemade vegetable stock if you can – it makes the light broth taste richer without making it heavy. Add the shrimp only at the very end and watch them closely so they stay juicy and tender.
How to serve
Serve canh bi do as part of a larger meal with steamed rice and a simple stir-fried vegetable dish. Put extra fish sauce and white pepper on the table so everyone can adjust the seasoning to their taste.
Na co uważać
- Nie rumień cebuli i czosnku zbyt mocno – zupa stanie się ciemna i cięższa w smaku.
- Nie mieszaj zupy zbyt energicznie pod koniec, bo miękka dynia łatwo się rozpada.
Zamienniki
- Krewetki możesz zastąpić kawałkami delikatnej białej ryby dodanej na końcu gotowania.
- Sos rybny w wersji wegetariańskiej zastąp jasnym sosem sojowym i odrobiną soli.
- Bulion warzywny można zamienić na lekki bulion drobiowy dla pełniejszego smaku.
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
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
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.
I like this soup for how comforting yet light it is – it feels like a warm broth but still lets the pumpkin shine. The fresh herbs on top add a burst of aroma that makes each bowl feel vibrant and fresh.
