Sautéed Vietnamese squash, shrimp, and black pepper (Muop xao tom tuoi) from Dac Biet: An Extra-Special Vietnamese Cookbook (page 267) by Nini Nguyen and Sarah Zorn

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute chicken bouillon powder for MSG.

  • dmdmdmmm on January 16, 2026

    It’s nice, but i made an edit and instead of using water, I made a quick shrimp broth with the discarded shells and heads and seasoned it with fish sauce, salt, and MSG. I crushed the shells while it was simmering and then strained that to the pan that had the sautéed onions and Vietnamese squash, and then added the shrimp. The cilantro adds a little Herby taste to it, which was nice. You may wanna go a bit heavy on the seasoning because the broth can taste very mild but I guess that’s just a me preference

  • SarahL on October 08, 2025

    So simple and so flavorful!

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