Purple Shock! Addictive Vietnamese Taro Soup

Hello everyone!
Today, I made a Vietnamese home-cooked dish,
Taro Soup (Canh Khoai Mỡ).

It's an ingredient you don't see much in Japan, but
in Vietnam, there are many taro dishes.

What is taro?

Taro is a relative of the taro root, and
it is characterized by being purple on the inside.

First-timers might be quite surprised by its
vibrant color.

I first encountered this taro after
coming to Vietnam. At that time, this purple tuber was


something quite mysterious and hard to call
appetizing.

However, now it is
easy to make and delicious, so I often have the opportunity to make this dish, and it has become

a "repeat meal" in my home's menu.

How to make taro soup

First, at a supermarket or market,
buy some taro.

This time, I bought a
taro soup set that was already cut at the supermarket.

Actually,
buying a whole tuber
is far cheaper.

Depending on the place, the one I bought at the supermarket this time was

about three times the price of the market.

Next,
shallots (Hành Tím) and
coriander (Ngò Gai) are cut up.

In my case, I also add garlic.

Shallots are similar to onions and are
small, purple vegetables.

In Vietnam,
shallots are more commonly used
than onions.

Add oil to a pot and stir-fry the
shallots and other ingredients.

After that, add the
minced pork and stir-fry.

Next, add the taro, pour in
water, and make the soup.

Once the soup has boiled to a certain extent, add seasonings like
salt, sugar, and chicken stock.

Scum will gradually rise to the surface, so
use a spoon or similar tool to remove the scum.

For the final touch, add
1 tablespoon of nuoc mam (fish sauce).

The flavor really changes depending on whether or not you add this.
Be careful not to forget it.

The taro soup is complete!

If you simmer it longer, it will turn more purple, but
I finished it early today, so
the color is light, but the taste is perfect!

It goes very well with white rice,
and you can eat bowl after bowl.

Summary

Taro has a texture similar to taro root, and
it is one of the tubers commonly sold in Vietnam.

In addition to the soup introduced this time, it is also used in
dumplings, drinks, fried foods, and Che (Vietnamese sweet soup)
.

So far,
I have only made soup, but
I think I will try making other taro dishes.

When you come to Vietnam, why not
try challenging yourself to make taro soup
?

Once again,
thank you so much for reading until the end,
everyone, thank you so much!