Canh Khoai Mỡ with Shrimp and Dill
85% chuẩn vị · Vietnamese
A flavorful variation of taro root soup, enhanced with the sweetness of fresh shrimp and the refreshing aroma of dill. This version offers a delightful contrast in textures and a brighter flavor profile.
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)400g
- Peeled and deveined shrimp200g
- Garlic1 clove, minced
- Fish sauce2 tablespoons
- Water or light broth1.5 liters
- Fresh dill1/4 cup, chopped
- Saltto taste
- Black pepperto taste
Các bước
- 1
Peel and cut taro root into 1-inch cubes. Soak in cold water for 10 minutes, then drain.
- 2
Mince garlic.
- 3
Heat a pot over medium heat. Add a little oil (optional) and sauté minced garlic until fragrant.
- 4
Add the water or broth and bring to a boil.
- 5
Add the taro root cubes and simmer for 15 minutes, or until tender.
- 6
Add the shrimp to the pot and cook for 2-3 minutes, until they turn pink and opaque.
- 7
Stir in fish sauce and season with salt and black pepper to taste.
- 8
Chop fresh dill.
- 9
Ladle the soup into bowls, garnish generously with chopped fresh dill and a pinch of black pepper.
