Vietnamese Chayote with Shrimp Soup
Vietnamese Chayote with Shrimp Soup
Ingredients
For the Shrimp Balls
- 1 pound shrimp, peeled, deveined, smashed and finely minced
- 1 tablespoon fish sauce
- 1/2 teaspoon mushroom powder
- 1/2 teaspoon granulated sugar
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper, freshly ground
- 2 tablespoons green onions, chopped
For the Soup Base
- 2 shallots, medium, chopped
- 3 cloves garlic, minced
- 1 tablespoon cooking oil
- 2 chayote, medium, peeled, halved, seeds removed, sliced into 1/4-inch strips
- 1/2 teaspoon kosher salt, divided
- 6 cups water
- 2 tablespoons fish sauce
- 1 teaspoon mushroom powder
For Garnish
- 1/4 cup fresh cilantro, chopped
- 1 tablespoon green onions, chopped
- 1/4 teaspoon black pepper, freshly ground, or as needed
Instructions
- 1
Prepare the shrimp balls: In a medium bowl, combine the finely minced shrimp with 1 tablespoon fish sauce, 1/2 teaspoon mushroom powder, 1/2 teaspoon granulated sugar, 1/4 teaspoon kosher salt, 1/4 teaspoon black pepper, and 2 tablespoons chopped green onions. Mix thoroughly until well combined. Set aside to marinate while preparing other ingredients.
⏱️ 15 min
- 2
Prepare the chayote: Peel the chayotes, cut them in half, and remove the seeds. Slice each chayote half into approximately 1/4-inch thick long strips. This ensures they cook tenderly while retaining a slight crispness.
⏱️ 10 min
- 3
Start the soup base: In a large pot or Dutch oven, heat 1 tablespoon of cooking oil over medium heat. Add the chopped shallots and minced garlic and sauté until fragrant, about 1 to 2 minutes.
⏱️ 2 min
- 4
Add chayote and broth: Add the sliced chayote to the pot along with a pinch (about 1/4 teaspoon) of kosher salt. Stir-fry for about 1 minute. Pour in 6 cups of water. Add 2 tablespoons fish sauce, the remaining 1/4 teaspoon kosher salt, and 1 teaspoon mushroom powder. Stir to combine and bring the broth to a rolling boil.
⏱️ 7 min
- 5
Cook the shrimp balls: Once the soup is boiling vigorously, gently drop spoonfuls of the marinated shrimp mixture into the broth. The shrimp will form balls as they cook. They are done when they float to the surface. As the shrimp balls cook, use a skimmer to remove any scum that forms on top of the soup to keep the broth clear.
⏱️ 8 min
- 6
Serve: Ladle the hot soup into serving bowls. Garnish with fresh chopped cilantro, additional chopped green onions, and a sprinkle of freshly ground black pepper. Serve immediately, ideally over a bed of steamed white rice.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Vietnamese Chayote with Shrimp Soup
Ingredients
For the Shrimp Balls
- 1 pound shrimp, peeled, deveined, smashed and finely minced
- 1 tablespoon fish sauce
- 1/2 teaspoon mushroom powder
- 1/2 teaspoon granulated sugar
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper, freshly ground
- 2 tablespoons green onions, chopped
For the Soup Base
- 2 shallots, medium, chopped
- 3 cloves garlic, minced
- 1 tablespoon cooking oil
- 2 chayote, medium, peeled, halved, seeds removed, sliced into 1/4-inch strips
- 1/2 teaspoon kosher salt, divided
- 6 cups water
- 2 tablespoons fish sauce
- 1 teaspoon mushroom powder
For Garnish
- 1/4 cup fresh cilantro, chopped
- 1 tablespoon green onions, chopped
- 1/4 teaspoon black pepper, freshly ground, or as needed
Instructions
- 1
Prepare the shrimp balls: In a medium bowl, combine the finely minced shrimp with 1 tablespoon fish sauce, 1/2 teaspoon mushroom powder, 1/2 teaspoon granulated sugar, 1/4 teaspoon kosher salt, 1/4 teaspoon black pepper, and 2 tablespoons chopped green onions. Mix thoroughly until well combined. Set aside to marinate while preparing other ingredients.
⏱️ 15 min - 2
Prepare the chayote: Peel the chayotes, cut them in half, and remove the seeds. Slice each chayote half into approximately 1/4-inch thick long strips. This ensures they cook tenderly while retaining a slight crispness.
⏱️ 10 min - 3
Start the soup base: In a large pot or Dutch oven, heat 1 tablespoon of cooking oil over medium heat. Add the chopped shallots and minced garlic and sauté until fragrant, about 1 to 2 minutes.
⏱️ 2 min - 4
Add chayote and broth: Add the sliced chayote to the pot along with a pinch (about 1/4 teaspoon) of kosher salt. Stir-fry for about 1 minute. Pour in 6 cups of water. Add 2 tablespoons fish sauce, the remaining 1/4 teaspoon kosher salt, and 1 teaspoon mushroom powder. Stir to combine and bring the broth to a rolling boil.
⏱️ 7 min - 5
Cook the shrimp balls: Once the soup is boiling vigorously, gently drop spoonfuls of the marinated shrimp mixture into the broth. The shrimp will form balls as they cook. They are done when they float to the surface. As the shrimp balls cook, use a skimmer to remove any scum that forms on top of the soup to keep the broth clear.
⏱️ 8 min - 6
Serve: Ladle the hot soup into serving bowls. Garnish with fresh chopped cilantro, additional chopped green onions, and a sprinkle of freshly ground black pepper. Serve immediately, ideally over a bed of steamed white rice.
⏱️ 3 min