Canh Khoai Mỡ (Taro Root Soup)
Món truyền thống · Vietnamese
A classic and comforting Vietnamese soup featuring the creamy texture of taro root, simmered in a savory broth with aromatic herbs. This traditional version highlights the natural sweetness and velvety consistency of the taro.
Đánh giá công thức này
Chọn từ 1 đến 5 sao. Mỗi công thức chỉ có thể được đánh giá một lần.
Chưa có đánh giá.
Nguyên liệu
- Taro root (khoai mỡ)500g
- Shallots2 cloves
- Garlic1 clove
- Fish sauce2 tablespoons
- Vegetable broth or water1.5 liters
- Green onions3 stalks
- Cilantro1/4 cup, chopped
- Saltto taste
- Black pepperto taste
- Optional: Shrimp or pork150g
Các bước
- 1
Peel and cut taro root into 1-inch cubes. Soak in cold water for 10 minutes, then drain.
- 2
Mince shallots and garlic.
- 3
If using shrimp or pork, marinate with a pinch of salt, pepper, and 1 teaspoon of fish sauce.
- 4
Heat a pot over medium heat. Add a little oil (optional) and sauté minced shallots and garlic until fragrant.
- 5
Add the marinated shrimp or pork (if using) and cook until lightly browned.
- 6
Pour in the vegetable broth or water and bring to a boil.
- 7
Add the taro root cubes to the boiling broth. Reduce heat and simmer for 15-20 minutes, or until the taro is tender and starts to break down, thickening the soup.
- 8
Stir in fish sauce and season with salt and black pepper to taste.
- 9
Chop green onions and cilantro.
- 10
Ladle the soup into bowls, garnish with chopped green onions and cilantro.
