Winter melon, also known as ash gourd or wax gourd, is a staple in Vietnamese and Chinese soups. It’s technically in season during summer and fall, but because it has an incredibly long shelf life, it can be stored for months into winter. That’s how it got its name.

Winter melon is about 96% water and naturally high in fiber, making it incredibly hydrating and light. Studies have suggested potential benefits in blood pressure regulation and metabolic health. But what’s even more interesting is what researchers recently discovered about the peel.

While the peel is usually discarded in cooking, in vitro studies have shown that winter melon peel extracts contain high levels of flavonoids and phenolic compounds with strong antioxidant activity. These extracts demonstrated the ability to inhibit collagenase and hyaluronidase (enzymes that break down collagen and hyaluronic acid, both of which are needed to maintain our youthful skin but decline with aging). In laboratory models, its activity was even comparable to EGCG, the powerful antioxidant found in green tea.

While this soup doesn’t include the peel extract used in studies, it highlights a traditional ingredient that deserves more modern attention! Just like pumpkin and squash become seasonal favorites, maybe winter melon is next!

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Vietnamese Winter Melon Soup (Canh Bí Ðao Tôm)

Vietnamese Winter Melon Soup (Canh Bí Đao Tôm) is a light, hydrating soup made with ash gourd and shrimp. Winter melon is high in water, fiber, and has shown antioxidant and anti-aging potential in research studies.

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Prep Time 10

Cook Time 14

Total Time 24

Course Soup

Cuisine Vietnamese

Servings people

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Ingredients

2 Tbsp white part of green onions, chopped
½ Tbsp shallots, minced
5-6 medium sized shrimp, chopped
1.5 cups water
1 cup winter melon, sliced or diced and make sure skin and seeds are removed
½ tbsp chicken bouillon
½ tbsp fish sauce

Garnish

Green onion, chopped
Black pepper

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Instructions
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Heat oil in a medium-sized pot over medium heat. Add the white parts of the green onions and the shallots. Sauté for about 2 minutes, until fragrant and softened.
2 Tbsp white part of green onions, ½ Tbsp shallots
Add the shrimp and cook for 2 minutes, stirring occasionally, until they just begin to turn pink.
5-6 medium sized shrimp
Pour in the water and increase heat to high. Bring the mixture to a boil.
1.5 cups water
Add the winter melon, chicken bouillon, and fish sauce. Stir to combine.
1 cup winter melon, ½ tbsp chicken bouillon, ½ tbsp fish sauce
Reduce heat to low, cover, and let simmer gently for about 10 minutes, or until the winter melon becomes tender and translucent.
Taste and adjust seasoning if needed.
Green onion, Black pepper

Keyword Nutrition, Quick, Seafood

Hi, I’m Tam!

I’m a Vietnamese American and the creator behind this recipe blog. I was previously a scientist but now do recipe development and content creation. I turned my love for research and food into intentional, science-backed cooking…

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