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
Units
Scale
- 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