Soup
Vietnamese Oxtail Soup With Lotus Root (Canh Củ Sen Đuôi Bò)
Vietnamese oxtail soup with lotus root is a luxurious and deeply flavorful dish that epitomizes the rich culinary traditions of Vietnam. This soup combines the hearty, gelatinous texture of oxtail with the crunchy, slightly sweet freshness of lotus root, creating a contrast that is both intriguing and satisfying. Infused with a blend of aromatic spices like star anise and cinnamon, and simmered to perfection, the broth draws out the robust flavors of the oxtail while complementing the subtle notes of the lotus root.
This dish is more than just a meal; it’s a comforting experience, often enjoyed during cooler weather or as a weekend family feast. The preparation of Vietnamese oxtail soup with lotus root is considered a labor of love, involving slow cooking that allows the flavors to meld beautifully. Whether you’re a lover of Vietnamese cuisine or exploring it for the first time, this soup promises a delightful journey through the depths of traditional Vietnamese flavors.
Table content
- Historical Background Of Vietnamese Oxtail Soup With Lotus Root
- How to Cook Vietnamese Oxtail Soup With Lotus Root?
- Flavor Profile and Nutritional Benefits
- Serving and Cultural Significance
- Regional Variations
- Conclusion: Vietnamese Oxtail Soup With Lotus Root
- Vietnamese Oxtail Soup With Lotus Root (Canh Cu Sen Duoi Bo)
Historical Background Of Vietnamese Oxtail Soup With Lotus Root
Oxtail soup enjoys a long history in Chinese cooking, dating back thousands of years. The marriage of oxtail and lotus root likely emerged during the Ming dynasty, when lotus became a fashionable ingredient. Over the centuries, Chinese immigrants brought oxtail soup to Vietnam, where it was wholeheartedly embraced.
The dish evolved in Vietnam, integrating local ingredients like jujube dates, goji berries, and chili. Regional variations emerged, such as sweetening the broth in northern Vietnam. Through cultural exchange, Canh Cu Sen became as fundamental to Vietnamese cuisine as its Chinese forebears. Today, it remains a staple in home cooking and special occasion banquets.
How to Cook Vietnamese Oxtail Soup With Lotus Root?
Ingredients and Preparation
Canh Cu Sen requires just a few primary ingredients, though cooks often supplement it with various vegetables, herbs, and spices. Here is a typical ingredient list:
Primary Ingredients
- Oxtail cut into 2-3 inch chunks
- Lotus root, peeled and sliced
- Jujube dates
- Yellow rock sugar
- Fish sauce
- Cilantro
Optional Ingredients
- Dried shiitake mushrooms
- Bamboo shoots
- Watercress
- Bean sprouts
- Chili oil or red chili flakes
- Scallions
- Lime wedges
- Basil
- Saw tooth herb
- Goji berries
Preparation is straightforward but time consuming due to long cooking times. Key steps include:
- Blanch the oxtail pieces briefly to remove impurities, then rinse well.
- Simmer the oxtail for at least an hour to make the meat tender. Skim foam and fat from the surface.
- Add ingredients like jujube, lotus root, and mushrooms. Simmer until the lotus root is fork tender.
- Season with fish sauce. Add herbs right before serving.
Modern cooks often use an Instant Pot or pressure cooker to prepare Canh Cu Sen more quickly. The key is still slow cooking the oxtail into tender submission.
Cooking Techniques and Tips
Perfectly cooked oxtail is crucial for Canh Cu Sen. Long, gentle simmering breaks down the collagen into rich body and luscious texture. Here are some tips:
- Choose oxtail with marrow-filled bones for more body.
- Blanching removes impurities for cleaner broth.
- Maintain a low simmer; boiling makes meat tough.
- Cook at least 1 hour, ideally 2-3 for fall-off-the-bone meat.
Lotus root can become woody or slimy if overcooked. Follow these techniques:
- Peel lotus root thoroughly to remove bitter skin.
- Slice thinly and diagonally for petite pieces.
- Add lotus root halfway through cooking time.
- Cook just until fork tender with some bite left.
Boost flavor with these pro tips:
- Char jujube dates for caramelized sweetness.
- Sauté ginger, onion, and aromatics for layered flavor.
- Season assertively with fish sauce and rock sugar.
- Finish with fresh lime juice and herbs.
Flavor Profile and Nutritional Benefits
The interplay of ingredients gives Canh Cu Sen its complex flavor profile.
- Oxtail provides beefy depth and unctuous collagen.
- Lotus root lends earthy sweetness and starchy body.
- Jujube dates impart mellow sweetness and faint five-spice nuance.
- Shiitake mushrooms contribute meaty umami savor.
- Herbs and chili give freshness, aroma, and a touch of heat.
This soup offers substantial nutritional value. Oxtail provides protein, iron, and minerals like zinc. Lotus root boasts fiber, vitamin C, and antioxidants. Jujube dates and goji berries contain vitamin A and antioxidants. The vegetables supply vitamins and minerals. Together, a powerfully nourishing soup!
Serving and Cultural Significance
Canh Cu Sen is served communally, with the oxtail pieces, lotus root slices, and vegetables attractively arranged in deep bowls. Wedges of lime allow each diner to brighten the broth. Fresh herbs like cilantro, basil, or saw tooth herb are perfect garnishes.
On the side, serve steamed jasmine rice and a chili sauce like Sriracha. Chili oil can be drizzled into the soup as well. Occasionally, a crispy baguette on the side soaks up the luscious broth beautifully.
In Vietnam, Canh Cu Sen makes frequent appearances at family meals, offered as a hearty weekend dish. It is also one of the signature soups at celebratory feasts like weddings and Lunar New Year. The long simmering time makes it labor intensive preparation for special occasions.
Within Vietnamese culture, oxtail symbolizes prosperity, while lotus root signifies good fortune. So Canh Cu Sen encapsulates wishes for prosperity and good luck in the new year or marriage. The communal nature of the dish represents family bonding.
Regional Variations
Like many Vietnamese dishes, Canh Cu Sen varies across regions.
- Northern Vietnam favors a sweeter broth seasoned with lots of rock sugar. More jujube dates are used as well. Fish sauce takes a back seat to the sweet flavor.
- Central Vietnam makes a soupier version with less oxtail but more vegetables like cabbage, beansprouts, and herbs. This lighter broth highlights the lotus root.
- Southern Vietnam sticks close to the Chinese original, with equal parts oxtail and lotus root in a savory, mildly sweet broth. More aromatics like shallots and mushrooms are used.
- Overseas Vietnamese communities add new twists, like spicing the broth with chili paste or adding tomatoes for color and acidity.
Conclusion: Vietnamese Oxtail Soup With Lotus Root
From its Chinese origins to beloved Vietnamese staple, Canh Cu Sen has a layered history and cross-cultural significance. Oxtail and lotus root pair beautifully, transforming through long simmering into a soup both hearty and refined. Traditional and modern home cooks cherish this dish for its nourishing flavors and soul-satisfying depth. Canh Cu Sen will continue to anchor celebratory meals and family dinners for generations to come.
Ingredients
- For the Broth:
- 1 pound oxtail pieces, cut into 2-inch segments
- 8 cups water
- 1 small onion, halved
- 2 cloves garlic, smashed
- 1-inch piece ginger, sliced
- 1 star anise pod
- 2 whole cloves
- 1 cinnamon stick (optional)
- 1 tablespoon fish sauce (optional)
- 1 teaspoon white peppercorns
- Vegetables and Other:
- 1 pound lotus root, peeled and sliced diagonally into thick pieces
- 2 carrots, peeled and julienned (or sliced)
- 1 cup green beans, trimmed and cut into bite-sized pieces (optional)
- Salt to taste
- Chopped green onions (for garnish)
- Cilantro sprigs (for garnish)
- Lime wedges (for serving)
- Optional
- 1 tablespoon vegetable oil
- 1 tablespoon tomato paste (for a richer flavor)
Instructions
- Blanch the Oxtail (Optional):
- In a large pot, bring water to a boil. Add the oxtail pieces and blanch for 5 minutes. Drain and rinse under cold water to remove any impurities and excess fat. This step is optional but can help improve the clarity of the broth.
- Make the Broth:
- In the same pot (or a clean pot), heat oil (optional) over medium heat. Add the onion, garlic, and ginger. Saute until fragrant, about 2 minutes.
- Add the blanched oxtail pieces (if not blanched, add them now), water, star anise pod, cloves, cinnamon stick (if using), fish sauce (optional), and white peppercorns. Bring to a boil, then reduce heat and simmer for 1-1 ½ hours, or until the oxtail is very tender.
- You can use a pressure cooker to speed up the cooking process. Cook for about 30-45 minutes on high pressure, then allow for natural pressure release.
- Add Vegetables:
- After the oxtail is tender, add the lotus root and carrots. Simmer for an additional 10-15 minutes, or until the vegetables are softened but still have a slight bite.
- You can also add green beans at this point if using. Simmer for a few minutes until tender-crisp.
- Season and Serve:
- Season the soup with salt to taste.
- Turn off the heat and discard the star anise pod, cloves, and cinnamon stick (if used).
- Ladle the soup into serving bowls and garnish with chopped green onions, cilantro sprigs, and lime wedges.
Notes
- Adjust Fish Sauce: Fish sauce adds depth of flavor but is optional. Start with a tablespoon and adjust to your preference.
- Tomato Paste Variation: For a richer flavor, you can add a tablespoon of tomato paste along with the aromatics in step 2.
- Leftovers: Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, skimming off any excess fat that rises to the surface.
- Pressure Cooker Option: The recipe provides instructions for using a pressure cooker to cook the oxtail faster. Adjust the cooking time according to your specific pressure cooker model.
Nutrition Facts
Vietnamese Oxtail Soup With Lotus Root (Canh Cu Sen Duoi Bo)
Serves: 4-6
|
Amount Per Serving: 1 bowl
|
||
|---|---|---|
| Calories | 450-600 | |
| % Daily Value* | ||
| Total Fat 25-35g | 38.5% | |
| Saturated Fat 10-15g | 50% | |
| Trans Fat 0g | ||
| Cholesterol 200-300mg | 66.7% | |
| Sodium 800-1200mg | 33.3% | |
| Total Carbohydrate 20-30g | 6.7% | |
| Dietary Fiber 5-7g | 20% | |
| Sugars 5-10g | ||
| Protein 30-40g | ||
| Vitamin A Moderate | Vitamin C Low | |
| Calcium Good | Iron Excellent | |
* 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