Vietnamese Squash/Zucchini Soup | Canh Bau
Serves 410 mins prep30 mins cook
A super simple and healthy Vietnamese squash or zucchini soup (Canh Bau) that can be cooked in around 30 minutes using chicken broth.
0 servings
What you need
Instructions
1. Bring a 1:3 ratio of organic chicken broth to water to a boil (e.g., 1 cup broth to 3 cups water). 2. Add a handful of dried shrimp (Tom Kho) and allow to simmer for 15 minutes. 3. Skim and remove any foam or impurities from the top and discard. 4. Add your julienned squash or zucchini and allow to cook for another 15 minutes. 5. Season with salt, pepper, sugar, and MSG to taste.View original recipe