Friday, January 9, 2015

Canh Khoai Mon (Vietnamese Taro Soup)

Canh Khoai Mon (Vietnamese Taro Soup)

1.5 lb. Taro
Culantro (Ngo Gai)
Rice Paddy (Ngo Om)
5 Shrimp
1 Tbsp. Dried Shrimp
1 Tbsp. Olive Oil
1 tsp. minced Garlic
3 1/2 cups Water
1/2 tsp. Salt
Pinch of Sugar

1 tsp. Fish Sauce or to taste
Rinse about 1 1/2 lb. Taro. Then cut into large chucks. Put into a bowl and set aside.
Rinse and wash some Culantro and Rice Paddy.
In a pot add 1 Tbsp. Olive Oil. Add 1 tsp. minced Garlic.  Sauté for a few seconds. Add 5 Shrimp, remember to clean and devein. 
Add 1 Tbsp. Dried Shrimp, soaked in warm water before using.
Add 3 1/2 cups Water.  Once it starts to simmer, add Taro.
Skim the soup. Add 1/2 tsp. Salt. Pinch of Sugar. Add about 1 tsp. Fish Sauce or to taste.
Once the Taro soften the soup is almost ready.  To test to see if it's soft enough, poke a chop stick through one of the Taro.
If it goes through easily then your soup is ready. Chop the Culantro and Rice Paddy.  Then add into soup. 

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