I’m sharing a Chayote Soup with minced shrimp and one unexpected pantry ingredient that readers always ask about.

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I always thought chayote was boring until I learned to pair chayote squash (su su) with minced shrimp in a light, clear bowl of Vietnamese Canh. The textures surprise you, soft green cubes with little pockets of savory shrimp, and somehow it tastes cleaner than it looks on paper.

I mess up the timing sometimes, which makes it a bit rustic, but that just adds character. Folks call it Chayote Soup where I’m from, yet in my kitchen it’s the thing I make when I want something quick that still feels like a proper Vietnamese dish.

Try it if you want a small, bright twist.

Ingredients

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Chayote: mild, watery squash, low calorie, good fiber and subtle sweet notes
Shrimp: lean protein, adds briny sweetness and texture, quick to cook
Pork bones broth: deep umami, richer mouthfeel, collagen if you simmer long
Fish sauce: salty, savory, boosts complexity and that classic Vietnamese tang
Shallot: sweet oniony base, adds aroma and gentle sweetness when softened
Cornstarch and egg white: bind shrimp, silky texture, keeps little meatballs together
Scallions and cilantro: fresh, peppery garnish, brightens soup and cuts richness
Sugar and pepper: tiny sweetness and warmth balancing savory and briny flavors
Broth or water: carries flavors, dilute or concentrate depending on cooking time

Ingredient Quantities

1 large chayote squash (su su), about 400 to 500 g peeled and cut into bite size pieces

200 to 250 g shrimp, peeled, deveined and finely minced

300 to 400 g pork ribs or pork bones for broth, optional if you want homemade stock

1.5 to 2 liters water, or 6 to 8 cups low sodium chicken broth if not using bones

1 small shallot, finely minced

1 tablespoon vegetable oil for sautéing the shrimp

1 tablespoon cornstarch or tapioca starch to help bind the minced shrimp

1 large egg white, lightly beaten, optional to make the shrimp mixture smoother

1 to 1 1/2 tablespoons fish sauce (nuoc mam), plus more to taste

1/4 to 1/2 teaspoon sugar

Salt to taste, about 1/4 teaspoon to start

Freshly ground black pepper to taste

2 stalks scallion, thinly sliced for garnish

A small handful cilantro or rau ram, chopped, for garnish (optional)

How to Make this

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1. If you use pork bones: blanch them first in rolling water 5 minutes to get rid of scum, rinse bones and pot, then add
1.5 to 2 liters fresh water and simmer gently 45 to 60 minutes for a quick broth. If not using bones, heat 6 to 8 cups low sodium chicken broth instead.

2. While the broth simmers, peel the chayote (su su), cut into bite sized pieces and set aside.

3. In a bowl combine the minced shrimp, 1 tablespoon cornstarch or tapioca starch, the lightly beaten egg white if using, 1 tablespoon fish sauce, a pinch of freshly ground black pepper and about 1/4 teaspoon salt. Mix with chopsticks or your hands until sticky and well bound; add a splash of broth or water if it feels too dry.

4. Heat 1 tablespoon vegetable oil in a nonstick pan over medium heat, add the finely minced shallot and fry until fragrant and just starting to brown, about 30 to 45 seconds.

5. Add the shrimp mixture to the pan and sauté, breaking it up with a spatula into small clumps as it cooks, until shrimp are just cooked through, 1 to 2 minutes. You want small tender bits not a big patty.

6. Bring the broth up to a gentle simmer, add the chayote pieces and cook until tender, about 8 to 10 minutes depending on size.

7. Add the cooked minced shrimp to the simmering soup and let everything warm together 1 to 2 minutes so flavors marry. Taste and adjust seasoning with 1/4 to 1 1/2 tablespoons fish sauce, 1/4 to 1/2 teaspoon sugar, more salt or pepper as needed.

8. Turn off the heat, stir in most of the thinly sliced scallions, leaving a few for garnish.

9. Ladle soup into bowls, sprinkle with remaining scallion and chopped cilantro or rau ram if you like, serve hot with extra fish sauce on the side. Enjoy, its light and comforting.

Equipment Needed

1. Large stockpot (2 L or more) for blanching bones and simmering the broth
2. Nonstick skillet, 10–12 inch, for frying the minced shrimp
3. Cutting board and a sharp chef’s knife for peeling and cutting chayote and shallot
4. Vegetable peeler for the chayote
5. Mixing bowl and chopsticks or a fork to bind the shrimp mixture
6. Measuring cups and spoons for broth, fish sauce, starch and seasonings
7. Slotted spoon or skimmer to remove scum when blanching bones
8. Spatula for breaking up the shrimp while cooking and a ladle for serving

FAQ

Can I use frozen shrimp? Yes you can. Thaw overnight in the fridge or quick thaw in a sealed bag in cold water, then pat very dry. If the shrimp were frozen whole chop or pulse them to get the fine mince called for. Remove extra water or the mixture will be too wet and soup turns cloudy.

Do I need pork bones for the broth? No not necessary. Low sodium chicken broth works great, or just water with a little extra fish sauce and simmered shallot for more flavor. If you do use bones simmer them at least 1 hour for a richer stock.

How do I keep the minced shrimp from falling apart or getting rubbery? Mix in the cornstarch and the egg white and do not overwork the shrimp, that helps bind it. Sauté briefly in a little oil to set the texture, or drop spoonfuls into simmering broth for 1 to 2 minutes until opaque. Overcooking makes shrimp tough.

Can I make this vegetarian? Yes swap the shrimp for firm tofu or chopped king oyster mushrooms, use vegetable broth and replace fish sauce with soy sauce or a vegan fish sauce substitute. Taste and adjust salt and a touch of sugar to mimic that salty sweet balance.

How long should I cook the chayote? Simmer bite size pieces about 8 to 12 minutes until tender but not mushy, test with a fork. Add the shrimp mixture at the end and cook only until it turns opaque so it stays tender.

How do I store and reheat leftovers? Keep broth and solids in the fridge up to 2 to 3 days. Shrimp can get a bit tough after reheating so reheat gently on low heat, or store broth separately and add freshly cooked shrimp when you reheat. Freeze only the broth for best texture later.

Vietnamese Chayote Squash & Shrimp Soup Recipe Substitutions and Variations

Chayote squash: swap with zucchini or yellow summer squash, same roughly 400 to 500 g, peeled if you like and cut bite size. They cook a bit faster than chayote so add them later in the pot, but flavor and texture are close enough.
Shrimp (minced): use finely ground chicken or pork for a similar texture and binding, or for a veg option crumble firm tofu and press out extra water then mix with the starch; season slightly more since pork/chicken/tofu need extra salt.
Pork ribs/bones for broth: use roasted chicken carcass or good quality low sodium chicken broth, or vegetable stock if you want vegetarian; if using store broth, reduce added salt until you taste it.
Fish sauce: replace with soy sauce plus a squeeze of lime and a pinch of sugar for the sweet-salty-bright balance (about 1 tbsp soy + 1/2 tsp lime + tiny pinch sugar equals 1 tbsp fish sauce), or use tamari for gluten free, or a vegetarian fish sauce if you can find it.

Pro Tips

– Dont overcook the shrimp bits. Cook them just until opaque, break them into small clumps and stop there, they go rubbery fast. Using the cornstarch and a little beaten egg white helps give them a silky texture, and if the mixture feels dry add a splash of broth.

– Make a clean, flavorful broth by blanching and rinsing bones if you use them, then simmer gently and skim any scum. If you dont want to bother with bones, use low sodium stock so you can season at the end without it getting too salty.

– Cut the chayote into even pieces so everything cooks at the same rate, and only add it when the broth is already simmering. Test with a fork so you dont end up with mushy squash; thinner slices will speed cooking if youre short on time.

– Always finish seasoning off heat and add herbs last. Taste for fish sauce and a touch of sugar to balance, then stir in most scallions and herbs after turning off the heat so they stay bright. Serve extra fish sauce on the side for people who want more.

Vietnamese Chayote Squash & Shrimp Soup Recipe

Recipe by Pho Tsventichi

0.0 from 0 votes

I’m sharing a Chayote Soup with minced shrimp and one unexpected pantry ingredient that readers always ask about.

Servings

servings

Calories

150

kcal

Equipment: 1. Large stockpot (2 L or more) for blanching bones and simmering the broth
2. Nonstick skillet, 10–12 inch, for frying the minced shrimp
3. Cutting board and a sharp chef’s knife for peeling and cutting chayote and shallot
4. Vegetable peeler for the chayote
5. Mixing bowl and chopsticks or a fork to bind the shrimp mixture
6. Measuring cups and spoons for broth, fish sauce, starch and seasonings
7. Slotted spoon or skimmer to remove scum when blanching bones
8. Spatula for breaking up the shrimp while cooking and a ladle for serving

Ingredients

1 large chayote squash (su su), about 400 to 500 g peeled and cut into bite size pieces
200 to 250 g shrimp, peeled, deveined and finely minced
300 to 400 g pork ribs or pork bones for broth, optional if you want homemade stock
1.5 to 2 liters water, or 6 to 8 cups low sodium chicken broth if not using bones
1 small shallot, finely minced
1 tablespoon vegetable oil for sautéing the shrimp
1 tablespoon cornstarch or tapioca starch to help bind the minced shrimp
1 large egg white, lightly beaten, optional to make the shrimp mixture smoother
1 to 1 1/2 tablespoons fish sauce (nuoc mam), plus more to taste
1/4 to 1/2 teaspoon sugar
Salt to taste, about 1/4 teaspoon to start
Freshly ground black pepper to taste
2 stalks scallion, thinly sliced for garnish
A small handful cilantro or rau ram, chopped, for garnish (optional)

Directions

If you use pork bones: blanch them first in rolling water 5 minutes to get rid of scum, rinse bones and pot, then add
5 to 2 liters fresh water and simmer gently 45 to 60 minutes for a quick broth. If not using bones, heat 6 to 8 cups low sodium chicken broth instead.
While the broth simmers, peel the chayote (su su), cut into bite sized pieces and set aside.
In a bowl combine the minced shrimp, 1 tablespoon cornstarch or tapioca starch, the lightly beaten egg white if using, 1 tablespoon fish sauce, a pinch of freshly ground black pepper and about 1/4 teaspoon salt. Mix with chopsticks or your hands until sticky and well bound; add a splash of broth or water if it feels too dry.
Heat 1 tablespoon vegetable oil in a nonstick pan over medium heat, add the finely minced shallot and fry until fragrant and just starting to brown, about 30 to 45 seconds.
Add the shrimp mixture to the pan and sauté, breaking it up with a spatula into small clumps as it cooks, until shrimp are just cooked through, 1 to 2 minutes. You want small tender bits not a big patty.
Bring the broth up to a gentle simmer, add the chayote pieces and cook until tender, about 8 to 10 minutes depending on size.
Add the cooked minced shrimp to the simmering soup and let everything warm together 1 to 2 minutes so flavors marry. Taste and adjust seasoning with 1/4 to 1 1/2 tablespoons fish sauce, 1/4 to 1/2 teaspoon sugar, more salt or pepper as needed.
Turn off the heat, stir in most of the thinly sliced scallions, leaving a few for garnish.
Ladle soup into bowls, sprinkle with remaining scallion and chopped cilantro or rau ram if you like, serve hot with extra fish sauce on the side. Enjoy, its light and comforting.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.