Vietnamese Purple Yam Soup (Canh Khoai Mỡ)
Oct 05, 2025 05:10 AM
Canh khoai mỡ is a comforting Southern Vietnamese soup made from purple yam (also called ube). When cooked, the yam releases its starch into the broth, giving it a beautiful purple color and a silky, velvety texture.
After quite a few visits to Saigon, we have grown fond of this simple yet filling soup. The soup is great for daily meals as it is very quick and easy to make. Additionally, we also turn to it when someone in the family is not feeling well, having a stomach upset or toothache.
The soup has a delicate, naturally sweet flavor with a hint of earthiness from the yam. To add more depth, we often cook it with ground pork and chopped shrimp. Some cooks also like to use stock such as pork broth or shrimp stock instead of plain water, which results in a stronger flavor base.
Common garnishes for this purple yam soup are chopped scallion, cilantro and saw-tooth leaves. In some restaurants in Saigon, you may even find crispy fried garlic sprinkled on top, adding a subtle crunch and aroma.
Ingredients:
- 24 oz purple yam
- cooking oil
- 1 tablespoon finely minced shallots
- 5 oz ground pork
- 1½ teaspoons salt
- 5 cups water (or stock such as pork broth, shrimp stock)
- 1 teaspoon fish sauce (to taste)
- 2 oz peeled and deveined shrimp, chopped into small pieces
- fresh herbs for garnish: chopped cilantro, scallion and saw-tooth leaves
Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Write a comment
No comments