#VietnameseFood #VietnameseHomeCooking #Canh #Soup
Yam or sweet potato leaves are an underrated leafy vegetable. They are very similar to the water spinach/morning glory (rau muống) in appearance, texture, and flavor, but a lot cheaper. Here is a quick soup recipe with yam leaves and dried salted shrimp for a traditional Vietnamese home-cooked family-style meal.
Vietnamese Sweet Potato / Yam Leaves Soup With Salted Dried Shrimp (Canh Rau Khoai Lang Nau Tom Kho)
Serves 2-3
INGREDIENTS
1 tablespoon vegetable oil
2 garlic cloves (peel and mince)
1/2 cup dried salted shrimp (soften with hot water for 15 minutes; rinse and drain)
1 liter water
8-10 oz sweet potato leaves/tender stems
1 teaspoon salt
1 teaspoon chicken bouillon powder
1 teaspoon granulated sugar
1/4 teaspoon MSG (optional)
Pinch (1/8 teaspoon) ground black pepper
INSTRUCTIONS
To a small stockpot, heat vegetable oil on medium-high. Add garlic and dried shrimp. Saute until fragrant (10-20 seconds).
Add water and bring the pot to a boil. Reduce heat to a low simmer and cook for 10 minutes. Occasionally skim off any foam that floats to the top if needed.
Add sweet potato/yam leaves. Cook for 2-3 minutes.
Season stock with salt, stock powder, sugar and MSG.
Transfer to a serving bowl and garnish with ground black pepper.
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