Pumpkin soup with prawns (Canh bí đỏ tôm)

1. Peel the pumpkin and cut into 3 cm cubes; peel the prawns and roughly chop half of them.

2. Finely chop the shallots and soften in the oil; add all the prawns and stir-fry for 1-2 minutes until pink.

3. Pour in the water, bring to the boil and skim off any foam.

4. Add the pumpkin and cook over medium heat for 12-15 minutes until tender but not falling apart.

5. Season with fish sauce and salt; press a few pumpkin cubes against the side of the pan to crush them so the soup thickens slightly.

6. Sprinkle with spring onion, coriander and white pepper and serve with rice.

Tip: A simple "canh" soup of the Vietnamese family table, spooned over rice alongside the main dish. Fry the prawns first – that's what makes the soup sweet and fragrant.