Vietnamese Crab & Bottle Gourd Soup

Vietnamese Crab and Bottle Gourd Soup (Canh Cua Nấu Bầu) is a beloved traditional dish in Vietnamese family meals. This soup is not only delicious and easy to eat but also packed with nutrients, offering a refreshing escape on hot summer days. Let’s explore how to prepare this simple yet captivating dish!

Ingredients Needed

To make Crab and Bottle Gourd Soup for 3-4 servings, you’ll need:

• Fresh Bottle Gourd (Opo Squash): 1 fruit (about 300-400g / 10.5-14 oz)
• Filtered Paddy Crab Liquid: 250ml (about 1 cup)
• Cooking Oil: 2 tablespoons
• Garlic: 1 clove
• Scallions: a few stalks
• Seasonings: MSG, sugar, salt

Ingredients for Vietnamese Crab and Bottle Gourd Soup: bottle gourd, crab liquid, scallions, garlic, oil

Steps

Prepare the Ingredients

Wash the bottle gourd, peel it, and cut it into bite-sized pieces. Peel and mince the garlic. Wash the scallions and cut them into short segments.

Pour the filtered crab liquid through a fine-mesh sieve one more time to remove any remaining sediment, ensuring a clear and delicious broth.

Cook the Crab Meat/Roe

Place a pot on the stove, add cooking oil, and heat it up. Sauté the minced garlic until fragrant, then pour in the filtered crab liquid. Cook for about 10-15 minutes until the crab meat/roe coagulates and floats to the surface.

Stir gently to prevent the crab meat/roe from breaking apart or sticking to the bottom of the pot. Season with 1 teaspoon of MSG and 1 tablespoon of sugar, or to taste. Add salt as needed.

Add the Bottle Gourd

Once the crab meat/roe is cooked through, add the bottle gourd pieces. Cook for another 2-3 minutes until the gourd is just tender. Stir in the cut scallions, taste and adjust seasoning if needed, then turn off the heat.

Adding bottle gourd pieces to the pot with simmering crab meat and broth

Finished Dish

Ladle the soup into a bowl and sprinkle with some ground black pepper if desired. The Crab and Bottle Gourd Soup has an appealing look with the crab meat/roe floating evenly on top, translucent bottle gourd, and vibrant green scallions.

This soup offers a naturally sweet and delicate flavor from the crab and gourd, with the characteristic aroma of sautéed garlic and scallions. It’s perfect for cooling down on hot days, especially when served with steamed white rice.

A bowl of finished Vietnamese Crab and Bottle Gourd Soup, garnished with scallions

Tips and Notes

• When choosing bottle gourd, select one with smooth, green skin that feels firm and isn’t too mature.
• You can substitute packaged filtered crab liquid with fresh paddy crabs pounded by hand for a richer flavor.
• Avoid overcooking the bottle gourd, as it will lose its natural crispness and sweetness.
• A dash of fermented shrimp paste (mắm tôm) can be added to enhance the dish’s distinctive savory flavor, if desired.

Hopefully, with this detailed guide, you now know how to make delicious and authentic Crab and Bottle Gourd Soup. Try showing off your cooking skills and treat your family to this simple yet nutritious dish!

Source references: [1] Recipe adapted from YouTube channel NHUNG LA NGUOI AN GIANG [2] https://www.dienmayxanh.com/vao-bep/cach-lam-canh-cua-nau-bau-mem-ngot-thanh-mat-cho-bua-com-ngay-09011