Winter Melon & Shrimp Soup (Canh Bí Đao Tôm)越式冬瓜鲜虾汤

Method做法

1. Pour a little oil into a small pot and warm it. Add the shallot and stir until it smells sweet and turns translucent — don't let it go dark.

   小锅里倒点油烧热，下葱头翻炒，炒到出香味、变半透明就行，别炒黑。

   Medium · 1–2 min中火 · 1–2分钟

   The shallot smells fragrant and has no black edges.葱头香而无焦边。

   ?Common mistake & quick fix容易错在哪，怎么补救

   If the pan dries or browns too quickly, lower the heat and add a small splash of water.锅干或上色太快就调小火，加少量水。

2. Pull the pot off the heat for a second and carefully pour in the stock. Put it back on and bring it to a gentle simmer, then add the melon.

   把锅暂时端离火，小心倒入高汤，再放回火上煮到轻轻冒泡，然后下冬瓜。

   Medium · 4–5 min中火 · 4–5分钟

   The broth bubbles gently rather than splashing.汤轻冒泡不飞溅。

   ?Common mistake & quick fix容易错在哪，怎么补救

   Keep small, steady bubbles, not a fierce boil. If liquid runs low before the food is tender, add a little hot water.保持轻轻冒泡，别大滚；食材没软而汤快干时，补少量热水。

3. Let the melon simmer until it starts turning translucent, 8–10 minutes. Then drop in small spoonfuls of the minced shrimp and simmer another 3–4 minutes, until the shrimp hits 145°F (63°C) and the melon pierces easily with a fork.

   冬瓜先煮8–10分钟，煮到开始变透明。然后用小勺把虾末一勺一勺下进去，再煮3–4分钟，煮到虾中心到145°F (63°C)、冬瓜能用叉子轻松扎透。

   Medium-low · 11–14 min中小火 · 11–14分钟

   The shrimp is opaque all the way through and the melon is soft.虾全不透明、瓜软。

   ?Common mistake & quick fix容易错在哪，怎么补救

   The centre must reach 145°F (63°C). If the glaze darkens first, lower the heat or loosely shield the fish with foil.鱼心需到145°F (63°C)；酱先变深时，调小火或松盖锡纸挡热。

4. Stir in the measured fish sauce and pepper, add the scallion, and turn off the heat. Taste before adding any salt — the stock and fish sauce are already salty.

   倒入量好的鱼露和胡椒，撒上葱，关火。先尝一口再决定加不加盐，高汤和鱼露本身就有咸味。

   No heat · 1 min不开火 · 1分钟

   ?Common mistake & quick fix容易错在哪，怎么补救

   Leftovers: into the fridge within 2 hours (1 hour on a hot 90°F+ day), eat within 3 days, and reheat to 165°F (74°C).吃不完的2小时内放冰箱（天热超90°F就1小时内），3天内吃完，回热要热到165°F (74°C)。