|Vietnamese purple yam soup (canh khoai mỡ)|
|khoai thôm (fragance yam) has a more purple color|
|scraping the khoai mỡ (Vietnamese purple yam) |
with the edge of a spoon
2 tsp oil
1 garlic clove or about 1 tsp chopped garlic
About 2 Tbsp scallions
1/3 cup hand chopped pork or ground pork
1/3 cup small peeled shrimp (cut each shrimp into 2-3 pieces)
1 Vietnamese purple yam or khoai mo or khoai thom (about 1.3 lbs or 0.6 kg), peeled, washed well and scraped the meat of the entire root with the edge of a spoon
8 cups water
1 Tbsp good chicken stock powder (preferably non-MSG)
1/4 tsp sugar
1 tsp salt
1 tsp fish sauce
1/2 cup chopped cilantro
Freshly ground black pepper, garnish (optional)
1) Heat a large pot over medium high heat.
2) Once the pot is hot, add oil. Once the oil is heated add garlic, scallions, pork, and shrimp. Saute about 2 minutes.
3) Add yam and saute about a minute.
4) Add water. Bring the liquid to just a boil then turn heat down to a simmer. Remove and discard any white foam or scum that floats to the top of the pot.
5) After 20 minutes of simmering (or until the yam is cooked and soft) add chicken stock powder, sugar, salt and fish sauce to your taste.
6) Turn off heat and add cilantro.
7) May add black pepper right before serving.
*Be extra careful with peeling Vietnamese purple yam as it is very slippery.
*You may add less water such as 6 cups for a thicker consistency.
*You may add more ingredients such as shrimp and pork if you prefer.
*After you have added some salty ingredients such as salt, fish sauce, and chicken powder, keep tasting your soup until you have added enough of these ingredients according to your own preference. I am staying with relatives who have similar taste as me--they prefer a mild salty flavor in their food.
|canh khoai thôm|
(My cousin, Ken made this soup but she added a lot of
shrimp but no meat. Also her yam was more purple)
|lunch at Ken's place|