A taste of nostalgia is exactly how I would describe this soup.
I recently made it for my daughter for the very first time. I thought the thick, velvety texture would bother her, but it didn’t. She loved it and compared it to eating porridge.
Growing up in traditional Vietnamese immigrant household, a side soup is a staple part of daily rice-based family meals (cơm gia đình).
Vietnamese white yam soup is one of many comforting side dishes found in a traditional Vietnamese family meal. It’s thick, viscous,and savory. It’s incredibly satisfying when poured over a bowl of steamed rice.
What is Canh Khoai Mo Trang?
Canh khoai mỡ trắng is a traditional soup made from white water yam. While you usually see the purple version (ube), the white yam tastes exactly the same and offers the identical starchy, slightly velvety texture that gives the soup its signature consistency.
Because the raw root is incredibly porous, it is traditionally grated easily with a sharp metal spoon.
Once prepared, the yam is simmered in a simple, savory broth. While smashed shrimp is a classic base for this soup, ground pork (thịt bằm) is another popular option that we are using today. This combination makes the soup canh khoai mỡ trắng thịt bằm.
Since we are using ground meat, there is no need to marinate it beforehand. You can simply add it straight to the pot and season it as it cooks. If you have the extra time, feel free to marinate to make it more flavorful.
Finally, the hot soup is finished with a crack of black pepper and fresh garnishes, most traditionally rice paddy herb (ngò ôm).
It’s typically served alongside steamed jasmine rice and other braised dishes for a complete family-style meal.
What You Will Need
To make this classic Vietnamese vegetable side dish, gather the following ingredients:
- White water yam (khoai mỡ trắng): This root can be a bit hard to find, but it is out there. I usually pick mine up from SF Supermarket in Sacramento. In Vietnamese markets, it is typically labeled as khoai mỡ. You will also frequently see it sold under its Spanish name, ñame root (pronounced NYAH-meh). It can sometimes be expensive per pound, so if you need a substitute, look for yampi root instead.
- Ground pork: We are using this as the main protein to build the savory base for the soup.
- Water: The liquid base. You can also sub with lightly salted or unsalted stock.
- Seasonings: Fish sauce, bouillon powder, salt and black pepper.
- Shallots and garlic: Sautéed quickly in a bit of oil to release their aroma and build the soup base.
- Cilantro: A fresh garnish to add brightness. You can also use traditional rice paddy herbs (ngò ôm) or a combination of both. If those flavors are too strong, thinly sliced green onions work perfectly.
Storage and Reheating
Store the cooled soup in an airtight container or keep it in the covered pot in the refrigerator for up to three days.
When you are ready for leftovers, reheat the soup on the stove and add a splash of water if it has thickened too much in the fridge.
Pro Tips for Grating White Yam
Learn from my mistakes: once fully peeled, this yam is as slippery as a wet bar of soap. Unless you want to chase it across your kitchen counter, do not peel the entire root at once. Like I did.
Instead, leave the skin on. Slice the yam in half and just scrape out the exposed flesh with a spoon, using the rough skin for grip. Once you have hollowed it out, discard the skin.
FAQs
What is the difference between white and purple khoai mo?
The difference is simply the color. Other than that, they function identically in recipes and provides the same starchy, thick texture as the purple yam.
Can I make this vegetarian?
Yes. Simply omit the pork and use vegetable broth and further enhance it with mushroom seasoning powder instead of chicken or pork bouillon powder. You can season with soy sauce or vegan fish sauce instead of regular fish sauce.
Canh Khoai Mỡ Trắng (Vietnamese Grated White Yam Soup with Ground Pork
- Total Time: 20 minutes
- Yield: 6 servings 1x
Description
Warm up with this classic Vietnamese white yam soup. It’s a taste of nostalgia in a bowl. Made with savory ground pork, this naturally thick, hearty soup has a comforting, silky texture just like congee but without the rice. It is incredibly simple to make and perfect for a cozy weeknight cơm gia đình (family meal).
Ingredients
- 1 small fresh white water yam (about 2 lbs)
- 8 oz ground pork
- 2 tablespoons neutral oil (I’m using vegetable oil)
- 1 tablespoon garlic (about 3 cloves, minced)
- 2 tablespoons finely minced shallot
- 6 cups water
- 2 teaspoons chicken bouillon powder or mushroom seasoning powder
- 2 teaspoons fish sauce (I’m using Three Crabs brand)
- 1 teaspoon fine ground sea salt (divided)
- 1 teaspoon ground black pepper (and a bit more for garnish)
- 1/4 cup roughly chopped rice paddy herbs, green onions, and/or cilantro (for garnish)
Instructions
- Prepare the yam: Leave the skin on, slice the root in half, and scrape out the flesh with a metal spoon, discarding the empty peel. Alternatively, peel the slippery root, chop it into chunks, and either pulse in a food processor or smash with a heavy tool, like a mortar and pestle, until mashed.
- Toast aromatics and cook the meat: Heat the oil in a soup pot over medium heat. Add the minced garlic and shallot, frying for about 20 seconds until lightly toasted and fragrant. Add the ground pork and season with half of the salt and pepper. Pan-fry until just cooked through.
- Build the broth: Pour the water into the pot and bring it a boil.
- Cook the yam: Stir in the grated white yam and cook for 15 minutes on a medium-low simmer to allow the flavors to meld. Stir occasionally, making sure to firmly scrape the bottom of the pot with a wooden ladle so the starchy yam does not settle and burn.
- Season the soup: Add the chicken bouillon or mushroom seasoning powder, fish sauce, salt, and ground black pepper. Taste the broth and adjust the seasoning if needed.
- Garnish and serve: Transfer the soup to a serving bowl. Garnish with your choice of roughly chopped rice paddy herbs, cilantro, and green onions. Finish with a crack of fresh black pepper for aroma, and enjoy on its own or alongside steamed white rice for a complete meal.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Method: stove top
