Canh Bau
A light and aromatic Vietnamese squash soup made with bottle gourd, shallots, and garlic, finished with a touch of fish sauce for depth. This comforting vegetarian broth is perfect as a starter or light meal.
- Total time
- 25 min
- Servings
- 4
- Calories
- 62
- Protein
- 2g
Ingredients
- 1 lb bottle gourd (bau), peeled and cut into chunks
- 3 whole shallots, halved lengthwise
- 4 whole garlic cloves, crushed
- 6 cups vegetable broth
- 1 tbsp fish sauce
- ½ tsp salt
- ¼ tsp black pepper
- 1 tbsp neutral oil
- 2 tbsp fresh cilantro, chopped
Instructions
- 1
Peel the bottle gourd with a vegetable peeler, removing the thin green skin. Cut in half lengthwise, scoop out seeds with a spoon, then cut into 2-inch chunks.
- 2
Heat neutral oil in a large pot over medium heat. Add shallots and garlic, stirring occasionally until fragrant and lightly caramelized, about 3 minutes.
- 3
Pour in vegetable broth and bring to a boil. Add bottle gourd chunks and return to a boil.
- 4
Reduce heat to medium and simmer for 12-15 minutes until the gourd is very tender and slightly translucent.
- 5
Stir in fish sauce, salt, and black pepper. Taste and adjust seasoning as needed.
- 6
Ladle into bowls and garnish with fresh cilantro. Serve hot.
Tools you’ll need
- vegetable peeler
- cutting board
- chef's knife
- large pot (4-quart)
- wooden spoon
- ladle
- serving bowls
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