Canh Khoai Mỡ is an amazing, creamy, and comforting vietnamese soup made with yampi root also known as purple yam. This starchy and kinda slimy root vegetable makes the soup super delicious when cooked down and thickened and you can still taste bits of tender Khoai Mỡ in every bite. The herbaceous chopped rice paddy herbs (ngo om) also gives this canh its distinct taste, So good! AND look at that purple color. I love colorful food and the purple soup is so unique!
If you haven’t tried Canh Khoai Mỡ you need to check it out. I ate this a lot growing up and love making it for my girls when I get the chance because they love it as well. Canh Khoai Mỡ goes so well with fried salted fish or any of your favorite Vietnamese savory dishes.
Ground shrimp – Aggressively chop shrimp and white part of green onions finely with a cleaver or a large chef knife on a cutting board until the shrimp turns into a sticky paste. Add fish sauce, 1 teaspoon black pepper, and 1/2 teaspoon sugar to the shrimp paste and mix well. Set aside.
Make Canh – In a medium stockpot, stir fry ground shrimp over medium heat in a little oil until pink. Add water and bring to a boil. Add khoai mỡ, 1 teaspoon salt, 1/2 teaspoon sugar, and simmer for 15 minutes or until tender. Add chopped rice paddy herbs, and 1/2 teaspoon of pepper. Adjust seasoning of the canh to taste.
Canh Khoai Mỡ is an amazing, creamy, and comforting canh, Vietnamese soup, made with yampi root also known as purple yam. This starchy and kinda slimy root vegetable makes the soup super creamy when cooked down and thickened.
Khoai refers to potato and most tubers and mỡ means “fat” – this may be because if you cut a cross section of the yam, it has a dotted pattern that looks like bits of minced fat or because of its creamy texture when cooked.
The purple soup that Chinese people eat is called “taro soup” or “taro dessert soup.” It is a traditional Chinese dessert made from taro, a starchy root vegetable with a purple hue. Taro soup is popular in Chinese cuisine and is often enjoyed as a sweet and comforting treat. How is the purple soup prepared?
Ube, also known as purple yam, is a tuberous root vegetable that hails from Southeast Asia. Ube is known for its unique flavor profile, which can be described as a combination of vanilla, pistachio, and coconut.
Canh chua (Vietnamese: [kaiŋ cuə], sour soup) is a Vietnamese sour soup indigenous to the Mekong Delta region of Southern Vietnam (Central Vietnam also have their own canh chua).
The raw blood of ducks, geese, or pigs comprise tiết canh, a traditional Vietnamese dish known as blood soup. To make tiết canh, cooks first blend the blood with a saline mixture or diluted fish sauce to keep it from coagulating too quickly. Then they season the mixture, add baked or fried meat, and set it aside.
Ube (Dioscorea alata) is a purple yam that is native to Southeast Asia and predominantly used in Filipino cuisine. This starchy tuber has a distinct purple-colored flesh that varies in shade and features a nutty, vanilla flavor.
Ratalu Purple yams are a Southeast Asian tuber often confused with purple sweet potatoes. They are known as Ube in the Philippines, where they are used to make sweet confections, ice cream, and cakes. In India, they are known as Kand or Indian Purple yam, and are used in savory vegetable dishes.
Since they come from different plant families, yams and sweet potatoes are different. Ube has a thicker, tougher skin that's bark-like and is largely considered inedible — while purple sweet potatoes have a thin, smooth skin that's easier to eat.
Duck blood and vermicelli soup is a traditional delicacy in Nanjing. It is said that once there was a poor man in Nanjing. He killed a duck and used a bowl to hold the duck's blood, but accidentally dropped some vermicelli into the bowl. He cooked them together and surprisingly found that the soup was delicious.
Hot and Sour Soup. A timeless classic and evergreen Chinese soup, as the name suggests, Hot and Sour soup is spicy and tangy that tingles the taste buds and pulls all the right strings in your heart. ...
Star Apple (literal translation: breast milk in Vietnamese) is a sweet fruit with milky juice. Grown in the tropics. It's one of the tropical fruits that's aromatic, but loved by many. It has smooth flesh, a bit translucent and slippery.
Its name comes from its bright red skin and many green scales that resemble the dragon's scales. Inside the Vietnamese dragon fruit is white or red flesh and contains lots of edible black seeds. The fruit has a refreshing taste with a perfect mixture of sweet and sour.
Rau Muong (Morning Glory) Of all leafy vegetables, Morning glory (Rau Muong in Vietnamese) is the most popular. It is common to see morning glory in markets or supermarkets. Moreover, morning glory is easy to plant and can grow well throughout the country, both on land and in water.
Bánh canh (Vietnamese: [ɓaɲ kaɲ]) are a thick Vietnamese noodles that can be made from tapioca flour or a mixture of rice and tapioca flour. "Cake" refers to the thick sheet of uncooked dough from which the noodles are cut.
Miyar Kuka or Miyan Kuka, also known as Luru soup, is a type of soup popular among West Africa's Sahelian ethnic groups. The soup is made from powdered baobab leaves. It is usually served with Tuwo or Fufu. A seasonal variant of this soup is made using fresh mashed baobab leaves.
The main difference is, sinigang uses pork and canh chua usually uses fish. Sinigang is also a bit more on the sour side, whereas canh chua has a bit of sugar in it to balance out the sourness so it is not as tart.
Bun dau mam tom is one of the most well-known dishes in Vietnamese cuisine in general and Hanoi cuisine in particular. As the name suggests, this dish consists of vermicelli, deep-fried tofu, and fermented shrimp paste.
Introduction: My name is Gregorio Kreiger, I am a tender, brainy, enthusiastic, combative, agreeable, gentle, gentle person who loves writing and wants to share my knowledge and understanding with you.
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