dinner · dairy-free · gluten-free
Canh su su tôm (chayote and shrimp soup)
Clean, sweet chayote and shrimp soup—a weeknight staple on the Vietnamese family table.
- Time
- 25min
- Steps
- 5
Ingredients
Tick what you already have.
Allergens
Contains fish and crustacean shellfish.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
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Method
-
1
Pound or chop half the shrimp and leave the rest whole; season with salt and pepper.
-
2
Sauté shallot in oil, add shrimp and cook until pink and opaque.
-
3
Add water and bring to a boil, skimming.
-
4
Add chayote and simmer until just tender and translucent, 5–7 minutes.
-
5
Season with fish sauce and sugar; finish with scallions and pepper.
