Soup
How to Make Delicious Vietnamese Beet Soup (Canh Củ Dền)?
Embark on a culinary exploration with Vietnamese Beet Soup, a delightful fusion that marries the earthy sweetness of beetroot with the vibrant and aromatic essence of Vietnamese cuisine. This unique dish stands as a testament to the versatility and creativity inherent in Vietnamese cooking, incorporating traditional ingredients like lemongrass, ginger, and fish sauce to elevate the humble beet into something extraordinary. While not a traditional soup found on the streets of Hanoi or the bustling markets of Saigon, this inventive creation captures the spirit of Vietnamese flavors, blending them seamlessly with the nutritional powerhouse that is beetroot.
Designed to warm the soul and tantalize the taste buds, Vietnamese Beet Soup showcases how global ingredients can be woven into the fabric of Vietnamese culinary traditions, resulting in a comforting, nourishing bowl that’s perfect for any occasion. Join us as we dive into the nuances of this soup, from its simple beginnings to the complex layers of flavor that make it a must-try for any lover of Vietnamese cuisine or anyone looking to experiment with new soup recipes.
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Cultural and Culinary Context
The beetroot originated in the Mediterranean and was later brought to Asia by European traders and colonists. Although not originally indigenous, beets have become a beloved ingredient in Vietnamese cooking.
Unlike long-standing Vietnamese soup staples, beet soup is a more recent addition to the cuisine. But it has quickly become popular across the country. The dish likely originated within the past few decades as chefs began experimenting with fusing European ingredients into Vietnamese soup.
What sets beet soup apart from other Vietnamese soups is its pop of color and hint of natural sweetness. Spices like garlic, lemongrass, and ginger still take center stage. But the beets impart subtle earthy undertones and a stunning rich fuchsia hue. This innovative soup represents a blending of culinary cultures while remaining distinctly Vietnamese in flavor.
How To Cook Vietnamese Beet Soup?
Essential Ingredients
Several ingredients work in harmony to create this soup’s balance of flavors and colors:
- Beetroot – Roast them for maximum sweetness and color vibrancy. Golden or multicolored heirloom varieties also add visual appeal.
- Lemongrass – The aromatic citrus flavor forms the base. Bruise stalks before simmering to release oils.
- Ginger – Adds a spicy kick and warmth contrasting with the beets.
- Garlic – Sautéed with lemongrass and ginger, it provides depth of flavor.
- Fish sauce – Salty, savory liquid seasoning made from fermented anchovies. Provides umami.
- Napa cabbage – Contributes texture and balances sweetness.
- Ground pork – The most common protein addition, also using shrimp or tofu.
- Herbs – Garnishes like cilantro, basil, and scallions.
Soup Preparation and Cooking Tips
A few simple techniques make all the difference in maximizing this soup’s flavor potential:
- Roast the beets rather than boiling – 400°F for 60-75 minutes wrapped in foil retains moisture and concentrates natural sugars.
- Sauté aromatics like ginger, lemongrass, and garlic before adding to the broth to heighten flavor.
- Simmer slowly – once broth is added, cook at least 15 minutes for flavors to develop.
- Finish with lime juice – bright, tart acidity balances sweetness.
- Skim scum – for clarity and clean flavor.
Adjust broth consistency to preference – simmer longer to reduce and thicken, or add extra water for a thinner soup.
Flavor Customization and Dietary Adaptations
One advantage of homemade soup is tailoring the recipe to your taste. Try these variations:
- Switch up proteins – shrimp, chicken, or extra firm tofu instead of pork
- Use vegetable broth for vegetarian/vegan
- Add fresh chilies or sriracha for extra heat
- More or less fish sauce to adjust savoriness
- Extra lime juice and herbs to perk up flavors
- Garnishes – scallions, cilantro, chili flakes, peanuts
Let this soup evolve with seasonal vegetables too – green beans, spinach, or kale work nicely.
Serving Recommendations
A few small extras help enhance enjoyment of your homemade beet soup:
- Fresh lime wedges – for squeezing over
- Herbs – cilantro, mint, basil
- Chili garlic paste or sriracha
- Toasted peanuts or crispy fried shallots
- Jasmine rice or baguette rolls
- Vietnamese iced coffee pairs perfectly
Artful drizzling of chili sauce and scattering of herbs transforms basic bowls into vibrant presentations. Offer wedges of lime for individuals to brighten up their own serving.
Nutritional Profile and Health Benefits
This soup delivers substantial nutritional value:
- Beets – High in folate, manganese, potassium. Anti-inflammatory.
- Garlic and ginger – Contain antioxidants, vitamins, and minerals. Promote immunity.
- Cabbage – Excellent source of vitamin C and K. Cleansing fiber.
- Herbs – Abundant antioxidants and phytochemicals. Aid digestion.
Homemade beet soup gives you control over ingredients for maximum nutrition. Minimal added sodium keeps the dish healthy.
Practical Advice for Home Cooks
Making your own Vietnamese Beet Soup allows you to source higher quality ingredients. Here are some useful tips:
- Seek out fresh lemongrass and galangal in Asian groceries. Aromatic intensity surpasses dried.
- Fish sauce varies greatly in quality – a premium bottle makes a difference. Refrigerate after opening.
- Prep veggies like ginger and garlic in a mini chopper for easy consistency.
- Roast beets 1-2 days ahead since oven time is long, then refrigerate.
- Let soup cool completely before storing leftovers in airtight containers for up to 5 days.
- Reheat gently over medium-low heat while stirring.
Conclusion: Vietnamese Beet Soup
Vietnamese Beet Soup represents the willingness within Vietnamese cuisine to embrace new ingredients while staying rooted in tradition. This inventive fusion soup combines the familiar comforts of ginger, fish sauce, and herbs with the novelty of vivid pink beets.
Exploring dishes like canh củ cải đường expands our understanding and appreciation of Vietnamese food as a constantly evolving cuisine. While honoring tradition, it also innovates. This soup highlights the diversity of Vietnamese cooking – welcoming new produce while delivering that crave-able balance of sour, salty, sweet and spicy flavors.
Ingredients
- Vegetables:
- 1 medium red beet, peeled and grated
- 2-3 carrots, peeled and julienned (thinly sliced)
- 1 small yellow onion, diced
- 2-3 cloves garlic, minced
- 2 cups chopped green cabbage (Napa cabbage preferred)
- Broth:
- 4 cups vegetable broth
- Seasonings:
- 1-2 tbsp rice vinegar
- 1 tbsp sugar (or to taste)
- 1 tsp salt (or to taste)
- 1/2 tsp ground black pepper (or to taste)
- 1/4 tsp ground coriander (optional)
- Other:
- 1 tbsp vegetable oil (or neutral oil like canola)
- 1-2 tbsp chopped fresh dill (or cilantro) for garnish
- Lime wedges (optional garnish)
- Optional Additions:
- Cooked and shredded chicken breast or tofu (for a protein boost)
- Cooked shrimp (for a seafood twist)
- Toasted pumpkin seeds (for extra crunch)
Instructions
- Prep the Vegetables:
- Wash, peel, and grate the red beet. You can use a box grater or a food processor with the grater attachment.
- Peel and julienne (thinly slice) the carrots.
- Dice the yellow onion.
- Mince the garlic cloves.
- Chop the green cabbage.
- Sauté the Aromatics:
- Heat the vegetable oil in a large pot or Dutch oven over medium heat.
- Add the diced onion and cook until softened and translucent, about 3-4 minutes.
- Add Vegetables and Broth:
- Add the grated beet, julienned carrots, and minced garlic to the pot. Cook for an additional 2-3 minutes, stirring occasionally.
- Pour in the vegetable broth and bring to a boil.
- Simmer and Season:
- Reduce heat, cover the pot, and simmer for 10-15 minutes, or until the carrots are tender-crisp.
- Add the chopped green cabbage and simmer for another 5 minutes, or until the cabbage is wilted.
- Finishing Touches:
- Stir in the rice vinegar, sugar, salt, black pepper, and ground coriander (if using). Taste and adjust seasonings as needed.
- Serve and Enjoy:
- Ladle the hot soup into individual bowls.
- Garnish with chopped fresh dill or cilantro and a squeeze of lime (optional).
Notes
- Optional Protein: Feel free to add cooked and shredded chicken breast or cubed tofu for extra protein.
- Seafood Twist: For a variation, you can add cooked shrimp to the soup during the simmering stage.
- Customization: Experiment with different herbs for garnishing. Fresh mint or a combination of herbs can be delightful.
- Leftovers: This soup stores well in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat.
- Beet Greens: Some recipes may also include chopped beet greens for additional nutrients. If using, add them along with the green cabbage during simmering.
Nutrition Facts
Vietnamese Beet Soup (Canh Củ Dền)
Serves: 4-6 servings
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Amount Per Serving: 1 cup
|
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|---|---|---|
| Calories | 100-150 kcal | |
| % Daily Value* | ||
| Total Fat 2-4 g | 3.1% | |
| Saturated Fat 0.5-1 g | 0% | |
| Trans Fat 0g | ||
| Cholesterol 0g | 0 | |
| Sodium 300-400mg | 12.5% | |
| Total Carbohydrate 15-20 g | 5% | |
| Dietary Fiber 2-3 g | 8% | |
| Sugars 8-10 g | ||
| Protein 2-3 g | ||
| Vitamin A 11,000+ IU | Vitamin C 14 mg | |
| Calcium 40-50 mg | Iron 2.0 mg | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Vietnamese food recipe
Hello! I’m Christine Ha – a food nerd in love with eating, cooking, photography, science, and culture.
Vietnamese food was always on the table when I was a kid, but I didn’t really care for it until my late teens (what a waste!). I was a super picky eater and mostly just wanted fast food. Somewhere down the line I flipped a switch, and now home-cooked food is something I appreciate so much more. ⮕About me