Su Su Xao Tom Kho / Stir Fried Chayote with Dried Shrimp

Su Su Xao Tom Kho is one of those quiet dishes that never tries to steal the spotlight, yet always earns its place on the table. Growing up, this was the kind of vegetable dish my mom would prepare as part of a larger com gia dinh, or Vietnamese family meal, which typically included a braised meat dish like thit kho. A light soup or canh like canh rau day. And to round everything out, a fresh or sauteed vegetable dish just like this one. This stir-fried chayote with dried shrimp was simple, affordable, and nourishing. It stretched a meal, added freshness, and brought texture to the table. Su su is an underrated vegetable that provides sustenance and nutrients without requiring much effort or cost. When cooked properly, it stays crisp, lightly sweet, and incredibly satisfying.

What Is Su Su / Chayote Squash?

Su su is the Vietnamese name for chayote squash. You may also see it called choko, mirliton, or vegetable pear, depending on where you are in the world. In English, it is most commonly referred to as chayote. Su su is pale green and pear-shaped with lightly wrinkled skin. Inside, it has a soft seed surrounded by crisp flesh.

Taste and Texture

Chayote has a very mild flavor with a subtle sweetness. When cooked quickly over high heat, it remains crunchy and refreshing, similar to a cross between Cucumber, zucchini, and jicama. This neutral profile makes it perfect for absorbing savory seasonings like oyster sauce and the deep umami of dried shrimp.

Why It Is Used So Often in Vietnamese Cooking

Su su is affordable, widely available, and versatile. It cooks quickly and pairs well with proteins, soups, and stir-fries. In Vietnamese home cooking, it is valued for its texture more than its flavor, bringing balance to richer dishes on the table.

How to Prep Su Su

As you peel su su, it releases a sticky sap that can cling to your hands and feel slightly irritating. To avoid this, you can either wear gloves or peel the squash under running water. Both methods work well and prevent the sap from sticking.

Once peeled, you can choose to leave the seed intact. I personally like removing it with a spoon for a cleaner texture, especially for stir-fries. From there, slice the su su into thin pieces. You can also julienne it if you prefer a finer cut. Thin slices cook quickly and stay crisp, which is exactly what you want for this dish.

How to Make Su Su Xao Tom Kho

Prep

Soak dried shrimp in room-temperature water for 5 to 10 minutes. Drain well and set aside. (I like using dried shrimp from Kho Market, not an affiliate link, but they’ve provided a discount code to my readers: use FEEDTHEPUDGE for 10% your order!)

Prep the su su using the method above. Thinly slice or julienne. Finely mince garlic and chop green onions for garnish.

Cook

Heat a pan over medium-high heat and add a splash of oil. Add the minced garlic and saute for about 1 minute until fragrant. Add the rehydrated dried shrimp and cook for another minute to allow the shrimp to release their flavor into the oil.

Add the sliced chayote and season with oyster sauce. Stir fry for about 2 minutes until the chayote is slightly softened but still crunchy. Taste and adjust seasoning with salt and black pepper as needed.

Serve

Transfer the stir-fried chayote to a plate. Garnish with chopped green onions and freshly ground black pepper. Serve alongside a Vietnamese family meal and enjoy!