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Ube Soup
Rated 5.0 stars by 1 users
Category
meals
Cuisine
Vietnamese
Servings
4
Canh khoai mỡ, or Vietnamese purple yam soup, is a beautifully vibrant and comforting dish made with creamy purple yam, fragrant shallots, and your choice of protein. As the yam cooks, it naturally thickens the broth into a velvety, rich texture, while fresh herbs like culantro and green onions add layers of flavor. This simple yet nourishing soup is both visually stunning and incredibly satisfying. Enjoy it on its own or with a side of steamed rice for a heartwarming meal! Recipe Source:MMBonAppétit
Ingredients
- 1.5 lb purple yam (fresh, frozen cubes, or frozen grated)
- 0.5 lb ground pork, riblets, fresh/dried shrimp, or chicken
- 2 tbsp shallot
- 6 cups water
- 2 stalks green onion
- 1/4 tsp ground black pepper
-
2 tsp Red Boat fish sauce (+ more to taste)
- 1 tbsp vegetable oil
- 2 tsp bouillon
- Ngò gai (culantro) and/or ngò om (rice paddy herb)
Directions
If using frozen cubed/grated yam: defrost
- Peel and mince shallot.
- Cut green onion to separate the green and white parts. Chop both parts and store separately.
- If using pork or chicken: mince if not already pre-ground.
- If using fresh shrimp: peel, devein, and mince.
- If using dried shrimp: rehydrate in water, then mince or pulse in a food processor.
- To a bowl, add your meat/shrimp, along with half of the minced shallot, the white parts of green onion, ground black pepper, and fish sauce. Mix well to combine and set aside to let marinate for at least 15 minutes.
- If using whole yam: peel, then mince, grate, or cut into chunks then pulse with a food processor (you want small pieces rather than a paste for better texture).
- If using frozen cubed yam: mince, grate, or pulse with food processor.
- For culantro, cut to remove the thin white parts at the bottom, then slice crosswise into small strips/ribbons.
- For rice paddy herb, pick tender tips and leaves off the big main stem. Chop crosswise into 1cm lengths.
- Heat a large pot on medium and add oil.
- Add the remaining minced shallot and sauté until fragrant (about 30 seconds)
- Add in the meat/shrimp and sauté (breaking it up if using ground meat/shrimp) until the meat is no longer pink or the shrimp turns pink.
- Add water and bring to boil.
- NOTE: If using riblets, you will need to then reduce heat to low and simmer the ribs for at least 20 minutes until tender before adding the yam.
- Add in the yam and bouillon, and stir well so that the yam combines with the broth. Skim off any foam that rise to the top.
- Cook the soup, stirring occasionally to prevent sticking, until any bits of yam are soft and creamy. Fresh yam will take longer to cook than frozen (about 15-20 minutes vs 10 minutes, respectively).
- Add more water if your soup is too thick. You will need to add more water for fresh vs frozen yam.
- Season to taste with fish sauce.
- Add in green onion greens and culantro/rice paddy herb (save a few pieces for garnish), mix, and turn off heat.
- Add to bowl, garnish with the reserved herbs and serve immediately!
