A taste of nostalgia is exactly how I would describe this soup.
I recently made it for my daughter who had it for the very first time. I told her we’re having slimy potato soup, among other fun names.
I thought the thick, velvety texture would bother her, but it didn’t. She loved it.
Growing up in traditional Vietnamese immigrant household, a side soup is a staple part of our daily rice-based family meals (cơm gia đình).
Vietnamese white yam soup is one of many comforting side dishes found in a traditional 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?
Canh khoai mỡ or more specifically, canh khoai mỡ trắng, is a traditional Vietnamese vegetable soup made from white water yam.
While you usually see the purple version (ube), the white version offers the same slippery and velvety texture that gives the soup its signature consistency.
How to Make Canh Khoai Mo
Because the raw root is incredibly porous, it is traditionally grated with a sharp metal spoon.
Once grated, the yam is simmered in a simple, savory broth. Shrimp is a classic base for this broth, but ground pork is another popular option that we are using today.
This combination of yam and ground pork makes the soup canh khoai mỡ trắng thịt bằm.
Thit bam means ground pork. Canh means vegetable soup and khoai mo refers to this type of velvety white yam, often the white version by default.
The soup is finished with a crack of black pepper and fresh garnishes, most traditionally rice paddy herb (ngò ôm).
Serve the soup alongside steamed jasmine rice and other braised dishes for a complete family-style meal.
Why You Will Love this Recipe
We are using ground pork here for a quick protein. Because it’s ground and we’re using it loosely in the soup, there is real no need to marinate it beforehand. You can simply add it straight to the pot and season it as it cooks. This soup comes together in about 20 minutes, giving you a taste of home in a jiffy.
What You Will Need
To make canh khoai mo, gather the following ingredients:
- White water yam (khoai mỡ): This root can be a bit hard to find. I usually pick mine up from SF Supermarket in Sacramento. In Vietnamese markets, it is typically labeled as khoai mỡ. If you can’t find this specific label, look for its alternative name, ñame root (pronounced NYAH-meh). This white yam can get expensive per pound. So if you need a more budget-friendly 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: You can also sub with lightly salted or unsalted stock. If using store-bought chicken stock, I like to do a 1:1 ratio with water as I think American chicken stock is too concentrated for Vietnamese vegetable soups.
- Seasonings: Fish sauce, bouillon powder, salt and black pepper. Don’t want to see bouillon powder? No problem. You can skip if using chicken stock or simply replace with additional salt. But for me, like to keep it traditional with bouillon powder (bột nêm/hạt nêm in Vietnamese).
- Shallots and garlic: Peeled, finely diced and sautéed quickly in a bit of oil to release their aroma and build the soup base.
- Garnishes: I’m using cilantro here but 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 too.
Pro Tips for Grating 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.
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.
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.
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. Then, use 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
