Canh Khoai Mo / Purple Yam Soup
Vietnamese cuisine is full of comforting soups that rarely ever make it onto restaurant menus. These homestyle dishes are the heart of Vietnamese family meals, also known as com gia dinh. They're simple, nourishing, and built on generations of tradition. Canh Khoai Mo or Purple Yam Soup is one of those soups. It's gentle and
- Prep time
- 15 min
- Cook time
- 30 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 15 oz Grated Purple Yam
- 2 quarts Water
- 1/2 lbs Ground Pork
- 1 tbsp Minced Shallot
- 1 tbsp Minced Garlic
- 1/2 tbsp Sugar
- 1/2 tbsp MSG
- 2 tbsp Fish Sauce
- 1 tbsp Oil
- Salt and Pepper to Taste
- Rice Paddy Herb
- Culantro
Instructions
- 1
Prep the ingredients:
- 2
Finely dice the shallots and mince the garlic
- 3
Peel the purple yams and grate them into a mash
- 4
Roughly chop culantro and rice paddy herbs and set aside
- 5
Cook the soup:
- 6
In a pot, sauté the shallots and garlic until fragrant. Add ground pork and cook until fully broken up. Season lightly with salt
- 7
Pour in 2 quarts of water and bring to a boil. Skim off any impurities. Add the grated purple yams and season with sugar and MSG. Reduce the heat to low, cover with a slight crack, and simmer for 25–30 minutes, skimming impurities as needed
- 8
Adjust seasoning with fish sauce and fresh ground black pepper. Turn off the heat and stir in culantro and rice paddy herbs
- 9
Serve:
- 10
Ladle into a bowl and garnish with more culantro and rice paddy herbs. Serve alongside a full family meal and enjoy!