Canh Bi Dao Tom- Vietnamese Fuzzy Melon Squash With Shrimp

Fuzzy melon soup is so nostalgic for me, it’s definitely a childhood favorite of mine.

I remember during my childhood in Kansas City my dad would grew these in our garden. The variety we grew were much bigger, almost like watermelon sizes but the taste was identical to this smaller variety. Simple soups like this were on constant rotation for a dinner since they were so plentiful in the summer.

➡️ How to defrost- keep frozen shrimp in package or transfer loose frozen shrimp into a ziplock bag with no air, then submerge into a large bowl filled with cold water. Leave submerged 15-30 min or until thawed.

➡️ The key to a great tasting and flavorful broth is using quality frozen shrimp. I got these Costa Rican Cleanfish (no-chemical) shrimps from @wulfsfish. This means no hormones or antibiotics are used in raising the shrimp and they aren’t treated chemicals in processing like other factories.

INGREDIENTS:

6 large peeled raw shrimps (I got mine from Wulfish)
1/4 teaspoon salt
1/4 teaspoon black or white pepper (I used white pepper)

Shrimp broth:

• 3 cups water

• 1/2 teaspoon salt

• 1/4 tsp black pepper

• 1/2 tsp sugar

• 1/2 teaspoon mushroom powder

• 1 medium sized winter melon (peeled and sliced into thin 1/2” slices)

• 1/2 bunch of bean thread / glass noodles (soak in warm water for 5 min, and cut into about 4-5” segments)

• 1 medium white onion or shallot onion (cut into very thin half moon slivers/slices)

• Fish sauce (optional, to taste)

Garnish:

• 1 green onion (sliced thin)

• 1 handfuls of cilantro leaves (loosely chopped)

• Pinch of black pepper

PREPARATION

1. Take the side of your large knife and smash down on the shrimp so it’s almost flat. Then marinate the defrosted shrimps with salt and black pepper and set aside for 5-10 min.

2. In a medium pot, add 3 cups of water and bring to a boil.

3. Add marinated shrimp and let it come to a boil. Add salt, sugar, black pepper, and mushroom powder. Let simmer for 5 min, then add melon slices. Let simmer for 3 min, then add onions, stir, and remove from heat.

4. Let melon slices cook with no heat for 5 min or so until they are cooked through and soft.

5. Taste broth, add salt, sugar or a little fish sauce accordingly to your liking.

6. Garnish with fresh cilantro, black pepper, and green onion slices.