Soup
Easy Vietnamese Sweet Potato Soup With Pork Recipe
Vietnamese Sweet Potato Soup with Pork is a beloved staple in Vietnamese cuisine, known for its delightful combination of flavors and textures. This hearty soup blends the subtle sweetness of sweet potatoes with the rich, savory depth of pork, typically made with cuts like pork ribs or belly for added richness. The sweet potatoes, also known as taro in some variations, provide a starchy thickness to the broth, making it both satisfying and nourishing.
Infused with aromatic herbs and spices, and often garnished with fresh greens, this soup offers a taste of Vietnamese culinary tradition that is both comforting and nutritious. Ideal for cooler days, Canh Khoai Môn is more than just a meal; it’s a warm embrace in a bowl, embodying the homely and generous spirit of Vietnamese home cooking.
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Historical Context and Cultural Significance
The use of sweet potatoes in Vietnamese cooking traces back centuries to when traders first brought the crop from the Americas to Southeast Asia in the 16th and 17th centuries. Over time, sweet potatoes became a staple ingredient across Vietnamese cuisine. Their natural sweetness and versatility lent itself well to both savory and sweet applications.
In particular, sweet potatoes became integral in one of Vietnam’s national dishes – phở. The tubers are often used to make phở’s signature sweet broth. Beyond phở, sweet potatoes find their way into many everyday Vietnamese dishes like this hearty pork and sweet potato soup.
This soup is commonly served as part of a family meal, special holiday gatherings, or community events. The combination of pork, sweet potatoes, and aromatics makes it both filling and celebratory. Sweet potato soup provides sustenance and warmth – perfect for sharing with loved ones.
How to Cook Vietnamese Sweet Potato Soup With Pork?
Detailed Ingredients List and Substitutions
- 1 lb sweet potatoes, peeled and cut into 1-inch cubes
- 1 lb pork shoulder, cut into 1-inch cubes
- 1 onion, diced
- 4 cloves garlic, minced
- 2 inch knob ginger, peeled and grated
- 1 tablespoon fish sauce
- 1 teaspoon sugar
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 6 cups chicken or vegetable broth
- 2 tablespoons cooking oil
- 1 cup coconut milk
- Chopped scallions, cilantro, chili sauce for serving
Substitution options:
- Pork shoulder can be replaced with pork belly, pork chops, chicken, beef, or extra firm tofu.
- Onion can be swapped with shallots, leeks, or omitted.
- Chicken or vegetable broth can be replaced with water or pork broth.
- Coconut milk is optional and can be omitted if avoiding dairy.
Step-by-Step Cooking Guide
Prep ingredients (10 minutes):
Peel and cube sweet potatoes. Cut pork into 1-inch cubes. Mince garlic, grate ginger, and dice onion.
Sear pork (5 minutes):
In a large pot, heat oil over medium-high heat. Working in batches if needed, add pork cubes and brown on all sides, about 1 minute per side. Remove pork from pot and set aside.
Cook aromatics (3 minutes):
Add onion, garlic, and ginger to pot. Saute until fragrant, about 1 minute.
Simmer soup (25 minutes):
Return pork to pot and add sweet potatoes, fish sauce, sugar, salt, pepper, and broth. Bring to a boil then reduce heat and simmer for 20-25 minutes, until sweet potatoes and pork are very tender.
Finish and serve (5 minutes):
Stir in coconut milk and heat through. Taste and adjust seasoning as needed. Serve hot garnished with scallions, cilantro, and chili sauce.
Expert Tips and Common Mistakes
- Browning the pork adds deeper flavor. Make sure oil is hot enough before adding.
- Simmer low and slow. Higher heat will cause potatoes to break down too much.
- Sweet potatoes can oxidize and turn brown when cut. Add a splash of lemon juice to the water you soak them in to prevent.
- If soup is too thick, add more broth to reach desired consistency.
- Undercooked potatoes will be crunchy. Cook until very soft.
- Limit stirring to prevent breaking down potatoes into mush.
- Add chili sauce, lime wedges, fish sauce, herbs and aromatics at the table to adjust flavor.
Nutritional Profile
This soup delivers a nutritious balance of protein, complex carbs, fiber, vitamins, and minerals.
Pork provides high-quality complete protein for muscle repair, immune function, and energy. Sweet potatoes offer antioxidants like vitamin A and vitamin C as well as fiber for digestive health. The onions, garlic, and ginger add anti-inflammatory benefits and several active compounds that support wellbeing.
Broth-based soups like this are also lower in calories compared to other dishes while still providing filling satisfaction. The sweet potatoes make this soup mildly sweet for a change from heavier cream-based soups.
Serving and Pairing
Serve Canh Khoai Mon Nong in large wide bowls with:
- Steamed rice – The savory soup pairs perfectly with fluffy white or brown rice.
- Salad rolls – For contrast, try Vietnamese salad rolls bursting with mint, cilantro, rice noodles and shrimp.
- Stir fried veggies – Quick-cooked greens, napa cabbage, bok choy, or green beans.
- Tofu lemongrass tofu OR grilled lemongrass beef skewers – For extra protein.
Drink pairings:
- Vietnamese iced coffee – The dark roast coffee and sweetened condensed milk offer the perfect sweet and bitter counterpoint.
- Chrysanthemum tea – The floral herbal tea helps cleanse the palate after the rich soup.
- Tamarind juice – The sweet-sour juice accentuates the sweet potatoes.
Storage and Reheating Tips
- Refrigerate leftovers within 2 hours of cooking. Keep up to 4 days chilled.
- Reheat gently on the stovetop or microwave until hot, 165°F. Add broth if too thick.
- The soup may thicken after refrigeration. Add hot water or broth to thin out.
- Flavors concentrate overnight leading to an even deeper, more intense taste.
Conclusion: Vietnamese Sweet Potato Soup With Pork
Vietnamese sweet potato soup with pork beautifully showcases both simplicity and complexity in one comforting family-friendly dish. By bringing together sweet potatoes, pork, and aromatic seasonings, this soup encapsulates the very spirit of Vietnamese cuisine. It offers just the right balance of flavors and nutrition for any meal. For home cooks seeking to expand their culinary horizons, this savory-sweet soup is the perfect gateway to exploring the tapestry of tastes that Vietnam has to offer.
Ingredients
- For the Broth:
- 1 liter (4 cups) water
- 1 - 2 tamarind pods or 1 - 2 tablespoons tamarind concentrate
- 1 tomato, sliced
- 1 shallot, thinly sliced
- 1 stalk lemongrass, bruised (optional)
- Salt, sugar, and fish sauce to taste
- For the Vegetables:
- 200g (7 oz) white fish fillets (basa, catfish, tilapia, etc.), cut into bite-sized pieces
- 100g (3.5 oz) okra, sliced diagonally (optional)
- 100g (3.5 oz) green beans, trimmed and cut into short pieces (optional)
- 50g (1.8 oz) bean sprouts (optional)
- Optional vegetables: sliced pineapple, baby corn, water spinach, elephant ear stems
- For the Aromatics:
- 1 tablespoon vegetable oil
- 1 clove garlic, minced
- 1 Thai chili pepper, thinly sliced (optional)
- For Garnish (Optional):
- Fresh herbs (cilantro, Vietnamese coriander, mint, perilla leaves)
- Fried shallots
Instructions
- Prepare the Tamarind Broth:
- In a pot, combine water, tamarind pods (or concentrate), tomato, shallot, and lemongrass (if using). Bring to a boil, then reduce heat and simmer for 10-15 minutes, allowing the flavors to infuse.
- Mash the tamarind pods (if using) with a spoon to release the pulp and strain the broth to remove solids.
- Season the broth with salt, sugar, and fish sauce to taste. The broth should be slightly sour, salty, and sweet.
- Cook the Vegetables (Optional):
- If using vegetables like okra or green beans, add them to the simmering broth and cook for a few minutes until tender-crisp.
- Cook the Fish:
- Gently add the fish pieces to the pot and simmer for 3-5 minutes, or until cooked through and opaque. Don't overcook the fish to prevent it from becoming tough.
- Add Aromatics (Optional):
- In a separate pan, heat oil over medium heat. Add garlic and chili pepper (if using) and saute for 30 seconds until fragrant.
- Assemble and Serve:
- Ladle the hot soup into individual serving bowls.
- Top with bean sprouts (if using) and the optional stir-fried aromatics (garlic and chili).
- Garnish with fresh herbs (cilantro, Vietnamese coriander, mint, perilla leaves) and fried shallots (optional). Serve hot with rice.
Notes
- You can adjust the amount of tamarind to your preferred level of sourness.
- Some recipes may use pre-made canh chua paste or commercially prepared tamarind broth to save time.
- Feel free to add other vegetables like sliced pineapple, baby corn, water spinach, or elephant ear stems according to your preference.
- This soup is traditionally enjoyed with steamed white rice.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. However, the fish may become slightly softer upon reheating.
Nutrition Facts
Vietnamese Sour Fish Soup (Canh Chua Cá)
Serves: 4-6 servings
|
Amount Per Serving: Per Bowl
|
||
|---|---|---|
| Calories | 250-350 | |
| % Daily Value* | ||
| Total Fat 5-10g | 7.7% | |
| Saturated Fat 2-4g | 10% | |
| Trans Fat 0g | ||
| Cholesterol 50-100mg | 16.7% | |
| Sodium 500-800mg | 20.8% | |
| Total Carbohydrate 20-30g | 6.7% | |
| Dietary Fiber 3-5g | 12% | |
| Sugars 10-15g | ||
| Protein 20-30g | ||
| Vitamin A Low | Vitamin C Moderate | |
| Calcium Low | Iron Moderate | |
* 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