Back to 4 servings 1 lb winter melon, peeled, seeded and cut into bite-sized pieces (about 1 small melon, 1 to 1.5 lb) 1 oz dried shrimp, rinsed and soaked in warm water 10 to 15 minutes until soft 5 oz fresh shrimp, peeled and deveined, heads and shells reserved if available 6 cups water 1 tbsp cooking oil 3 stalks scallions, chopped, white and green parts separated 3 sprigs cilantro, chopped 1 tbsp fish sauce 1 tsp salt, adjust to taste 1 tsp seasoning powder, adjust to taste 0.5 tsp chicken bouillon powder, optional 1 tsp ground black pepper, for garnish
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1 Step 1: Peel, seed and rinse the winter melon, then cut it into bite-sized pieces about 1 inch thick. Set aside.2 Step 2: Soak the dried shrimp in warm water for 10 to 15 minutes until soft, then drain. Pound them lightly in a mortar with the white part of the scallions, if you like.3 Step 3: Marinate the fresh shrimp with a pinch of salt and a little seasoning powder for about 10 minutes.4 Step 4: Heat the oil in a pot over medium heat. Add the softened dried shrimp and fresh shrimp and stir-fry 1 to 2 minutes until fragrant and just turning pink.5 Step 5: Pour in the water and bring to a rolling boil over high heat.6 Step 6: Add the winter melon, season with the salt, seasoning powder, bouillon and fish sauce, then reduce to medium and simmer 5 to 8 minutes until the melon is just tender and turns translucent. Do not let it turn mushy.7 Step 7: Taste the broth and adjust the seasoning. Turn off the heat, then stir in the scallion greens and cilantro.8 Step 8: Ladle into bowls, sprinkle with ground black pepper and serve hot with steamed rice.getsaucepan.com/r/166d3f73-0f37-50a4-9f9f-67c2a2f1ef1e
Cook this in Saucepan Canh Bí Đao Tôm (Vietnamese Winter Melon and Shrimp Soup) as one big step at a time. Hands free, with timers that ring.
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