Khoai mỡ, or taro, originates from Southeast Asia and later spread across much of the world, including Asia, Africa, and the Caribbean. In Vietnam, taro is widely cultivated across many regions, particularly in the provinces of the Mekong Delta, where this soup also originated. Taro has been an integral part of Vietnamese cuisine, recognized as one of the earliest cultivated root vegetables in the region. Archaeological findings indicate that taro was grown in Vietnam as early as 3,000 years ago. Its importance lies not only in its nourishing qualities but also in its ability to thrive in diverse environments, from waterlogged rice paddies to dry upland fields, making it a reliable source of sustenance for communities throughout the country. Canh Khoai Mỡ developed as a way to highlight the unique flavor and texture of taro while making the most of limited ingredients. Rural families often combined foraged taro leaves with harvested roots to create a simple yet satisfying soup. Even as Vietnamese cuisine became more elaborate, this dish endured, cherished for both its comforting taste and its deep cultural roots. Today, it is considered a traditional comfort food, commonly enjoyed during Tet and other festive occasions, bringing families together around a shared culinary heritage.
Ingredients (Serves 2–3)
Taro: 300g
Minced pork: 100g
Fish sauce: 1 tbsp
Seasoning: sugar, salt, seasoning powder, pepper
Cooking oil: 1 tbsp
Shallots, Scallions Culantro, Vietnamese coriander
Instructions
Step 1: Prepare Ingredients
Slice the shallots thinly. Crush and chop the white parts of the scallions, and finely chop the green parts. Chop the culantro and Vietnamese coriander into small pieces.
Step 2: Marinate the Meat
In a bowl, combine the minced pork with half of the chopped scallions, 1 tsp sugar, ½ tsp seasoning powder, and ½ tsp salt. Mix well and let it marinate for 5 minutes.
Step 3: Prepare the Taro
Peel the taro and cut it into small cubes.
Tip: You can also grate the taro with a knife or spoon to make the soup thicker and creamier.
Step 4: Sauté the Shallots
Heat 1 tbsp of cooking oil in a pan over low heat. Add the shallots and sauté until golden brown and fragrant. Remove and set aside.
Step 5: Pre-cook the Meat
In the same pan with the leftover oil, sauté the white parts of the scallions over low heat until fragrant. Add the marinated pork and cook until it turns white. Remove from heat.
Tip: Pre-cooking the meat helps it retain its texture in the soup.
Step 6: Cook the Soup
Bring 450ml of water to a boil in a pot. Add the taro and cook for about 5 minutes. Then add the pre-cooked minced pork. Season with 1 tbsp fish sauce and adjust the taste with additional seasoning if needed. Continue to cook for another 5 minutes. Finally, add the green parts of the scallions, culantro, and Vietnamese coriander. Turn off the heat.
Step 7: Serve
Pour the soup into a bowl and sprinkle with the sautéed shallots. The soup will have a beautiful purple color from the taro and a sweet, savory flavor.
Serve in a bowl and enjoy!