14 Cozy Vietnamese Canh Soup Recipes for Gentle Broths That Nourish

Isn’t there something wonderfully comforting about a warm bowl of Vietnamese Canh soup?

Each gentle broth wraps you in warmth and nourishment with its vibrant flavors and delightful aromas.

Think about the tangy notes of Canh Chua Cá or the sweet simplicity of Canh Bầu Tôm.

These soups, full of fresh vegetables and herbs, are more than just meals.

They’re experiences waiting to be enjoyed.

Canh Chua Cá – Vietnamese Sour Fish Soup

Canh Chua Cá, or Vietnamese Sour Fish Soup, is a beloved dish that hails from the southern region of Vietnam. This soup is renowned for its harmonious balance of flavors—sour, sweet, and savory—all enveloped in a comforting, aromatic broth. The star of the dish is the fish, typically a white fish like catfish or tilapia, which is simmered to tender perfection.

Complemented by a medley of fresh vegetables, herbs, and a hint of chili for warmth, Canh Chua Cá is both invigorating and satisfying, making it a staple in many Vietnamese households. The sourness of the soup is traditionally achieved with tamarind, which gives it a tangy depth and pairs beautifully with the natural sweetness of pineapples and tomatoes.

This dish is often enjoyed with steamed rice, allowing the delicious broth to be soaked up. Perfect for any occasion, Canh Chua Cá is a delightful way to experience the vibrant and diverse flavors of Vietnamese cuisine, and it’s sure to be a hit with family and friends.

Ingredients for 4-6 servings:

• 2 lbs white fish (such as catfish or tilapia), cleaned and cut into chunks
• 1 tablespoon vegetable oil
• 1 onion, thinly sliced
• 2 cloves garlic, minced
• 1 tablespoon fish sauce
• 4 cups water or fish stock
• 2 tomatoes, cut into wedges
• 1/2 cup pineapple chunks
• 1/4 cup tamarind paste
• 1 tablespoon sugar
• 2 cups bean sprouts
• 1 cup okra, sliced
• 1 cup taro stems, cut into pieces (optional)
• 1 small bunch of fresh Thai basil leaves
• Fresh cilantro, chopped, for garnish
• 1-2 red chili peppers, sliced
• Salt and pepper to taste

Cooking Instructions:

1. Prepare the Fish and Aromatics: Begin by cleaning and cutting the fish into chunks. Season the fish lightly with salt and pepper. In a large pot, heat the vegetable oil over medium heat. Add the sliced onion and minced garlic, sautéing them until fragrant and the onion becomes translucent.
2. Simmer the Broth: Add the fish sauce to the pot, followed by the water or fish stock. Bring to a gentle boil, then reduce to a simmer. Add the fish chunks and let them cook for about 5-7 minutes until they’re just cooked through.
3. Add Vegetables and Tamarind: Stir in the tamarind paste and sugar, ensuring they dissolve fully into the broth. Add the tomato wedges, pineapple chunks, bean sprouts, okra, and taro stems (if using). Allow the soup to simmer for another 5-7 minutes, or until the vegetables are tender.
4. Season and Garnish: Taste the soup and adjust seasoning with additional fish sauce, salt, or sugar as needed. Add the sliced chili peppers for a bit of heat, if desired. Just before serving, stir in the Thai basil leaves and sprinkle with fresh cilantro.
5. Serve: Ladle the soup into bowls, ensuring each serving has a generous amount of fish, vegetables, and broth. Serve hot, accompanied by steamed rice.

Extra Tips:

For a more authentic experience, consider using a clay pot to cook the soup, which helps retain heat and enhances the flavors. If tamarind paste is unavailable, lime juice can be used as a substitute, though the taste will be slightly different.

Adjust the level of sourness to your liking by adding more or less tamarind. Be cautious not to overcook the fish, as it should be tender and moist. Finally, feel free to customize the vegetable selection based on what you have available—water spinach or bamboo shoots are excellent additions.

Canh Bầu Tôm – Calabash and Shrimp Soup

Canh Bầu Tôm, also known as Calabash and Shrimp Soup, is a delightful and invigorating Vietnamese dish that combines the subtle sweetness of calabash with the savory richness of shrimp. This soup is often enjoyed during warm weather due to its light and hydrating qualities.

The calabash, a type of gourd, adds a unique texture and mild flavor that perfectly complements the shrimp. This soup isn’t only delicious but also quick to prepare, making it a popular choice for a family meal in Vietnam.

The preparation of Canh Bầu Tôm is straightforward, involving simple ingredients that bring out the natural flavors of the main components. The key to this dish is confirming the freshness of the shrimp and the calabash, as these will greatly enhance the overall taste of the soup.

This recipe is designed to serve 4-6 people, making it ideal for a family gathering or a small dinner party. With its ease of preparation and delightful taste, Canh Bầu Tôm is sure to become a favorite in your culinary repertoire.

Ingredients (Serves 4-6)

• 1 medium calabash (about 500g), peeled and sliced thinly
• 250g fresh shrimp, peeled and deveined
• 1 tablespoon fish sauce
• 1 teaspoon salt
• 1/2 teaspoon sugar
• 1/4 teaspoon black pepper
• 1.5 liters of water or chicken broth
• 2 tablespoons vegetable oil
• 3 cloves garlic, minced
• 1 small onion, finely chopped
• 2 green onions, sliced
• Fresh cilantro, chopped (for garnish)

Instructions

1. Prepare the Ingredients: Begin by peeling the calabash and cutting it into thin slices. Peel and devein the shrimp, and set them aside. Mince the garlic and finely chop the onion and green onions.
2. Sauté the Aromatics: In a large pot, heat the vegetable oil over medium heat. Add the minced garlic and chopped onions, sautéing until they become fragrant and the onions turn translucent.
3. Cook the Shrimp: Increase the heat to medium-high and add the shrimp to the pot. Cook the shrimp until they’re pink and opaque, about 2-3 minutes. Remove the shrimp from the pot and set aside.
4. Simmer the Soup: Add the water or chicken broth to the pot and bring it to a boil. Stir in the fish sauce, salt, sugar, and black pepper. Once the broth is boiling, add the sliced calabash.
5. Combine Ingredients: Reduce the heat to medium and let the soup simmer until the calabash is tender, about 5-7 minutes. Return the cooked shrimp to the pot and let them heat through for another 1-2 minutes.
6. Garnish and Serve: Turn off the heat and stir in the sliced green onions. Ladle the soup into bowls and garnish with fresh cilantro before serving.

Extra Tips

For the best flavor, make sure to use fresh shrimp and calabash. If fresh shrimp is unavailable, frozen shrimp can be a good substitute. However, confirm they’re completely thawed before cooking.

The calabash should be firm and free of blemishes for ideal texture. Adjust the seasoning to your taste, and feel free to add a bit of chili for a spicy kick if desired. This soup pairs wonderfully with steamed rice or as a light dish on its own.

Canh Bí Đao – Winter Melon Soup

Canh Bí Đao, also known as Winter Melon Soup, is a popular and invigorating Vietnamese soup ideal for cooling down during the hot summer months. Made with tender pieces of winter melon and flavored with traditional Vietnamese spices, this soup is both nourishing and delicious. The winter melon, known for its cooling properties, is subtly sweet and becomes incredibly soft when cooked, absorbing the savory broth flavor.

This dish is often served as part of a larger meal but can also be enjoyed on its own as a light lunch or dinner. Winter melon soup isn’t only easy to prepare but also highly customizable. Variations of this soup can include additional proteins such as shrimp, pork, or chicken, depending on your preference.

The key to a perfect Canh Bí Đao is in its balance of flavors—slightly sweet from the winter melon, savory from the broth, and a hint of freshness from herbs like cilantro or scallions. It’s a perfect example of Vietnamese cuisine’s focus on balance and harmony in flavors and textures.

Ingredients (serves 4-6 people):

• 1 medium-sized winter melon (about 1-1.5 pounds)
• 8 cups of chicken or vegetable broth
• 1/2 pound of shrimp, peeled and deveined (optional)
• 2 tablespoons fish sauce
• 1 teaspoon salt
• 1 teaspoon sugar
• 1/2 teaspoon ground black pepper
• 3 cloves garlic, minced
• 2 tablespoons vegetable oil
• 1 small bunch of cilantro, chopped
• 3 scallions, sliced
• Fried shallots (optional for garnish)

Cooking Instructions:

1. Prepare the Winter Melon: Start by peeling the winter melon and removing the seeds. Cut the flesh into 1-inch cubes. Set aside while you prepare the other ingredients.
2. Sauté the Garlic: In a large pot, heat the vegetable oil over medium heat. Add the minced garlic and sauté until golden brown and fragrant, about 1-2 minutes.
3. Cook the Shrimp (optional): If using shrimp, add them to the pot with the garlic and cook until they turn pink and are slightly opaque. Remove the shrimp and set aside, leaving the garlic in the pot.
4. Add the Broth: Pour the chicken or vegetable broth into the pot with the sautéed garlic. Bring it to a gentle boil.
5. Cook the Winter Melon: Add the cubed winter melon to the boiling broth. Reduce the heat to a simmer and cook for about 15-20 minutes, or until the melon becomes tender and translucent.
6. Season the Soup: Stir in the fish sauce, salt, sugar, and ground black pepper. Adjust the seasoning to taste.
7. Add the Shrimp and Herbs: Return the cooked shrimp to the pot, if using. Add the chopped cilantro and sliced scallions. Allow the soup to simmer for an additional 2-3 minutes to combine the flavors.
8. Serve: Ladle the soup into bowls, garnish with additional cilantro, scallions, and fried shallots if desired. Serve hot.

Extra Tips:

For the best flavor, use fresh winter melon and adjust the seasonings according to your taste. If you prefer a more robust broth, consider simmering the soup with pork or chicken bones before adding the winter melon.

Additionally, to enhance the soup’s depth of flavor, you can add a few slices of ginger to the broth. Always taste and adjust the seasoning at the end of cooking since the saltiness can vary with the type of broth used. Enjoy your Canh Bí Đao with steamed jasmine rice to complete the meal.

Canh Rau Dền – Amaranth Greens Soup

Canh Rau Dền is a traditional Vietnamese soup that’s both nourishing and flavorful, ideal for complementing many main dishes. This soup features the subtle, earthy flavor of amaranth greens, which are known for their nutritional benefits, including high levels of vitamin A, vitamin C, and calcium.

Often served with rice, this dish is light yet satisfying, making it a staple in Vietnamese households. Depending on the region, it can be prepared with either pork or shrimp for added richness, or it can remain purely vegetarian to highlight the greens.

This recipe focuses on simplicity and freshness, capturing the essence of Vietnamese home cooking. The preparation of Canh Rau Dền requires minimal ingredients, allowing the natural flavors of the amaranth greens to shine through. The soup is quick to prepare, making it an excellent choice for a healthy weeknight dinner or a light lunch.

Let’s explore the ingredients and steps to create this delightful soup for 4-6 servings.

Ingredients:

• 1 bunch of amaranth greens (approximately 500g)
• 200g of shrimp, peeled and deveined (optional)
• 1 tablespoon of fish sauce
• 1 teaspoon of salt
• 1 teaspoon of sugar
• 1.5 liters of water
• 2 cloves of garlic, minced
• 1 tablespoon of vegetable oil
• Freshly ground black pepper to taste

Instructions:

1. Prepare the Greens: Begin by thoroughly rinsing the amaranth greens under cold water to remove any dirt or grit. Trim the tough stems and cut the greens into 2-3 inch pieces. Set aside.
2. Sauté the Aromatics: In a large pot, heat the vegetable oil over medium heat. Add the minced garlic and sauté until fragrant and golden, being careful not to burn it.
3. Cook the Shrimp (Optional): If using shrimp, add them to the pot with the garlic. Stir-fry for 2-3 minutes until they turn pink and are cooked through. Remove the shrimp and set them aside.
4. Simmer the Soup: Pour in 1.5 liters of water into the pot and bring it to a boil. Add the fish sauce, salt, and sugar. Stir to combine.
5. Add the Greens: Once the water is boiling, add the amaranth greens to the pot. Reduce the heat to a simmer and cook for about 5-7 minutes, or until the greens are tender.
6. Combine Ingredients: Return the cooked shrimp to the pot, if using, and stir to combine. Allow everything to heat through for another 2 minutes. Season with freshly ground black pepper to taste.
7. Serve: Ladle the soup into bowls and serve hot, accompanied by steamed rice if desired.

Extra Tips:

For a vegetarian version, simply omit the shrimp and use vegetable broth instead of water for added flavor.

If amaranth greens are unavailable, you can substitute with spinach or water spinach (morning glory), though the flavor will differ slightly. Adjust the seasoning to your taste, and feel free to add more fish sauce or salt if needed.

This soup is best enjoyed fresh, as the greens can lose their vibrant color and texture upon reheating.

Canh Cải Ngọt – Mustard Greens Soup

Canh Cải Ngọt, also known as Mustard Greens Soup, is a traditional Vietnamese dish that combines the peppery flavor of mustard greens with the savory richness of pork or chicken broth. This soup is a staple in Vietnamese households, often served as part of a family meal.

It’s both nutritious and comforting, offering a perfect balance of flavors and textures. The mustard greens provide a slight bitterness that’s beautifully offset by the umami flavor of the broth, making it a delightful addition to any lunch or dinner spread.

This soup is typically prepared with minimal ingredients, allowing the natural flavors of the mustard greens to shine. It’s a versatile dish that can be adapted to suit different tastes by adding tofu, seafood, or other vegetables.

Preparing Canh Cải Ngọt is straightforward, and it can be made in a relatively short amount of time, making it a convenient option for a quick yet satisfying meal. Here’s a simple recipe to make Canh Cải Ngọt for a serving size of 4-6 people.

Ingredients:

• 1 bunch of mustard greens
• 1 pound of pork ribs or chicken (cut into bite-sized pieces)
• 1 tablespoon fish sauce
• 1 teaspoon salt
• 1 teaspoon sugar
• 1/2 teaspoon black pepper
• 1 tablespoon vegetable oil
• 1 small onion (sliced)
• 4 cloves garlic (minced)
• 6 cups water
• 2 green onions (chopped)
• Fresh cilantro (for garnish)

Cooking Instructions:

1. Prepare the Mustard Greens: Wash the mustard greens thoroughly under running water to remove any dirt or grit. Cut the greens into 2-inch pieces and set aside.
2. Prepare the Meat: In a large pot, heat the vegetable oil over medium heat. Add the onion and garlic, sautéing until fragrant and the onion becomes translucent.
3. Cook the Meat: Add the pork ribs or chicken pieces to the pot and cook until they’re browned on all sides. This should take about 5-7 minutes.
4. Add Water and Seasonings: Pour in the water and bring it to a boil. Once boiling, reduce the heat to low and add fish sauce, salt, sugar, and black pepper. Let it simmer for about 20 minutes to allow the meat to become tender.
5. Add the Mustard Greens: Increase the heat to medium-high and add the mustard greens to the pot. Cook for an additional 5-7 minutes or until the greens are tender but still vibrant in color.
6. Finish and Serve: Stir in the chopped green onions and let the soup simmer for another minute. Taste and adjust the seasoning if necessary. Serve hot, garnished with fresh cilantro.

Extra Tips:

When cooking Canh Cải Ngọt, it’s important not to overcook the mustard greens, as they can become overly soft and lose their bright green color.

For a lighter broth, skim off any impurities that rise to the top while simmering the meat. If you prefer a stronger flavor, you can add a few slices of ginger or a splash of soy sauce.

Canh Mồng Tơi Tôm – Malabar Spinach and Shrimp Soup

Canh Mồng Tơi Tôm, or Malabar Spinach and Shrimp Soup, is a classic Vietnamese dish known for its light yet flavor-packed profile, often enjoyed as part of a larger family meal. This soup highlights the natural sweetness of fresh shrimp combined with the earthy, slightly mucilaginous texture of Malabar spinach.

It’s a nutritious and invigorating dish that’s perfect for warm weather, often serving as a palate cleanser among richer dishes. The soup is quick to prepare, making it an excellent choice for weeknight dinners or when you need a comforting yet uncomplicated meal.

The combination of ingredients provides a balance of flavors and nutrients, with the shrimp offering protein and the spinach providing fiber and vitamins. The simplicity of the recipe allows the natural flavors of the ingredients to shine through, making it a beloved staple in Vietnamese households.

Ingredients for 4-6 servings:

• 1 pound of fresh shrimp, peeled and deveined
• 1 bunch of Malabar spinach, roughly chopped
• 1 tablespoon of fish sauce
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 tablespoon vegetable oil
• 4 cups of water
• 1 medium onion, thinly sliced
• 2 cloves of garlic, minced
• 1 scallion, chopped for garnish

Cooking Instructions:

1. Prepare the Shrimp: Rinse the shrimp under cold water and pat dry with paper towels. Season with a pinch of salt and pepper, then set aside.
2. Sauté Aromatics: In a large pot, heat the vegetable oil over medium heat. Add the minced garlic and sliced onion, sautéing until fragrant and the onion becomes translucent, about 2-3 minutes.
3. Cook the Shrimp: Add the shrimp to the pot, cooking for 2-3 minutes until they turn pink and opaque. Remove the shrimp and set aside, leaving the onions and garlic in the pot.
4. Prepare the Broth: Pour the water into the pot with the sautéed onions and garlic. Bring it to a simmer and season with fish sauce, salt, and pepper.
5. Add Spinach: Once the broth is simmering, add the chopped Malabar spinach. Cook for 2-3 minutes until the spinach is tender but still vibrant green.
6. Combine Ingredients: Return the cooked shrimp to the pot, allowing them to heat through for another minute. Adjust seasoning to taste.
7. Serve: Ladle the soup into bowls, garnish with chopped scallions, and serve hot.

Extra Tips:

When cooking Canh Mồng Tơi Tôm, verify that the shrimp aren’t overcooked, as they can become rubbery. The shrimp should be added back to the soup just before serving to maintain their tender texture.

Additionally, Malabar spinach cooks quickly, so add it towards the end to prevent it from becoming overcooked and losing its vibrant color and nutritional benefits. Finally, using fresh ingredients will enhance the natural flavors of the dish, making it even more enjoyable.

Canh Khổ Qua – Bitter Melon Soup

Canh Khổ Qua, also known as Bitter Melon Soup, is a traditional Vietnamese dish famous for its unique bitter taste balanced with a savory broth. This delicious soup is often enjoyed during family meals and is particularly popular during the Lunar New Year as it symbolizes overcoming difficulties. The bitterness of the melon is believed to bring good luck and prosperity, making it a cherished dish in Vietnamese cuisine.

The soup is typically made with bitter melon stuffed with a flavorful mixture of ground pork, glass noodles, and seasonings, all simmered in a clear, aromatic broth. While the bitterness of the melon may be an acquired taste, the combination of ingredients in Canh Khổ Qua creates a complex and satisfying flavor profile. The pork stuffing adds richness, while the broth brings a subtle sweetness that complements the bitterness.

This recipe will guide you through creating an authentic Canh Khổ Qua that serves 4-6 people, perfect for family gatherings or a comforting meal on a chilly evening.

Ingredients:

• 3 medium bitter melons
• 300g ground pork
• 50g glass noodles (soaked and cut into small pieces)
• 1 tablespoon fish sauce
• 1 tablespoon soy sauce
• 1 teaspoon ground black pepper
• 1 tablespoon chopped green onions
• 1 tablespoon chopped cilantro
• 1 egg
• 1 liter chicken or pork broth
• Salt to taste
• 1 tablespoon vegetable oil
• 1 tablespoon minced garlic
• Extra cilantro and green onions for garnish

Instructions:

1. Prepare the Bitter Melon: Cut the bitter melons in half lengthwise and remove the seeds and pith using a spoon. Be careful not to puncture the outer skin. Rinse the melon halves under cold water and soak them in salted water for 15 minutes to reduce bitterness. Rinse again and set aside.
2. Make the Stuffing: In a mixing bowl, combine the ground pork, soaked glass noodles, fish sauce, soy sauce, ground black pepper, chopped green onions, cilantro, and the egg. Mix well until all ingredients are thoroughly combined.
3. Stuff the Bitter Melons: Fill each bitter melon half with the pork mixture, pressing it firmly so it holds together. Be sure to evenly distribute the stuffing among the melon halves.
4. Cook the Soup: In a large pot, heat the vegetable oil over medium heat. Add the minced garlic and sauté until fragrant. Pour in the chicken or pork broth and bring it to a boil.
5. Simmer the Soup: Gently add the stuffed bitter melon halves into the boiling broth. Reduce the heat to a simmer and cook for about 30-40 minutes or until the bitter melon is tender and the pork is fully cooked. Adjust the seasoning with salt to taste.
6. Serve: Ladle the soup into bowls and garnish with extra chopped cilantro and green onions. Serve hot with steamed rice or on its own.

Extra Tips:

To further reduce the bitterness of the melon, you can blanch the melon halves in boiling water for a few minutes before stuffing them. Additionally, selecting younger, smaller bitter melons can result in a milder taste.

For a richer flavor, consider adding a few slices of dried mushroom or a piece of ginger to the broth while simmering. Finally, if you prefer a vegetarian version, you can substitute the pork with firm tofu and add a bit of mushroom or soy sauce for depth.

Canh Nấm – Mushroom Soup

Canh Nấm, or Vietnamese Mushroom Soup, is a light and nourishing dish that embodies the simplicity and natural flavors of Vietnamese cuisine. This soup highlights the earthy taste of mushrooms, complemented by the fresh aroma of herbs, creating a comforting and savory experience.

Traditionally served as a part of a Vietnamese family meal, Canh Nấm isn’t only delicious but also healthy, offering a delightful balance of textures and tastes. Ideal for 4-6 servings, this recipe involves minimal ingredients, allowing the mushrooms to truly shine while being enhanced by the subtlety of seasonings and fragrant herbs.

Whether you’re a seasoned cook or a beginner, Canh Nấm is straightforward to prepare, making it a perfect dish for any occasion.

Ingredients (Serves 4-6):

• 200g fresh white button mushrooms, cleaned and sliced
• 200g shiitake mushrooms, cleaned and sliced
• 1 liter vegetable broth
• 1 tablespoon vegetable oil
• 1 small onion, thinly sliced
• 2 cloves garlic, minced
• 1 tablespoon fish sauce
• 1 teaspoon salt
• 1 teaspoon sugar
• 200g tofu, diced
• 3 spring onions, chopped
• Fresh cilantro, chopped, for garnish
• Freshly ground black pepper, to taste

Cooking Instructions:

1. Prepare the Ingredients: Start by cleaning and slicing the mushrooms. If using dried shiitake mushrooms, soak them in warm water until softened.
2. Sauté Aromatics: In a large pot, heat the vegetable oil over medium heat. Add the sliced onion and minced garlic, sauté until they’re fragrant and the onion becomes translucent.
3. Cook the Mushrooms: Add the sliced mushrooms to the pot, stirring occasionally. Cook them for about 5 minutes until they start to soften and release their juices.
4. Add Broth and Tofu: Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat to a simmer, then add the diced tofu. Stir gently to combine.
5. Season the Soup: Stir in the fish sauce, salt, and sugar. Let the soup continue to simmer for about 10 minutes, allowing the flavors to meld together.
6. Finish with Herbs: Add the chopped spring onions to the pot, stirring them in just before turning off the heat. This will preserve their vibrant color and fresh taste.
7. Serve and Garnish: Ladle the soup into bowls, garnish with freshly chopped cilantro and a sprinkle of black pepper. Serve hot alongside steamed rice or as a complement to other Vietnamese dishes.

Extra Tips:

For a vegetarian version, you can substitute the fish sauce with soy sauce to maintain the umami flavor. When selecting mushrooms, feel free to experiment with different varieties such as oyster or enoki for added texture and flavor.

If you prefer a richer broth, consider adding a few slices of ginger for a warming touch. Finally, remember that soup tastes even better after resting, so feel free to make it ahead of time and reheat gently before serving.

Canh Bắp Cải Cuốn Thịt – Stuffed Cabbage Soup

Canh Bắp Cải Cuốn Thịt, also known as Stuffed Cabbage Soup, is a beloved Vietnamese dish that combines the delicate flavors of pork and cabbage in a soothing broth. This dish is often enjoyed during cooler months, as the warm soup provides a comforting and nourishing meal.

The stuffed cabbage rolls are made by wrapping seasoned ground pork in tender cabbage leaves, which are then simmered in a savory broth, creating a harmonious balance of taste and texture. This recipe is perfect for a family meal, serving 4-6 people.

The preparation involves creating a flavorful pork filling, wrapping it in cabbage leaves, and cooking it all together in a deliciously seasoned broth. The result is a comforting, hearty soup that offers a delightful combination of soft cabbage, savory pork, and aromatic broth.

Ingredients:

• 1 large head of cabbage
• 1 pound ground pork
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon fish sauce
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon sugar
• 6 cups chicken broth
• 2 tablespoons soy sauce
• 2 green onions, chopped
• Fresh cilantro for garnish

Instructions:

1. Prepare the Cabbage: Gently peel off about 12 large outer leaves from the cabbage. Bring a large pot of water to a boil, then blanch the cabbage leaves for 2-3 minutes until they’re pliable. Remove and set aside to cool.
2. Make the Pork Filling: In a large bowl, combine the ground pork, chopped onion, minced garlic, fish sauce, salt, pepper, and sugar. Mix well until all the ingredients are thoroughly combined.
3. Stuff the Cabbage Leaves: Lay a cabbage leaf flat on a clean surface. Place a spoonful of the pork mixture at the base of the leaf. Roll the leaf tightly, tucking in the sides to form a small parcel. Repeat with the remaining leaves and filling.
4. Prepare the Broth: In a large pot, bring the chicken broth to a simmer. Add the soy sauce and adjust the seasoning to taste.
5. Cook the Stuffed Cabbage Rolls: Gently place the stuffed cabbage rolls into the pot with the simmering broth. Cover and let them cook for about 20-25 minutes, until the pork is fully cooked and the flavors have melded.
6. Serve: Ladle the soup into bowls, making sure to include several stuffed cabbage rolls per serving. Garnish with chopped green onions and fresh cilantro.

Extra Tips:

When selecting a cabbage, opt for one with large, flexible leaves to make rolling easier. If the leaves are tearing, try blanching them a bit longer to increase their pliability.

For a more robust flavor, you can add additional herbs such as Thai basil or mint to the pork mixture. If you find the broth to be too salty after cooking, simply add a bit of water to balance the flavors.

This dish is best enjoyed fresh, but leftovers can be stored in the refrigerator for up to two days and reheated gently on the stove.

Canh Hẹ Đậu Phụ – Garlic Chive and Tofu Soup

Canh Hẹ Đậu Phụ is a classic Vietnamese soup that combines the fresh, aromatic flavors of garlic chives with the soft, delicate texture of tofu. This soup isn’t only delicious but also light and nutritious, making it a perfect choice for a healthy meal.

Traditionally served as part of a family dinner, Canh Hẹ Đậu Phụ is a simple yet flavorful dish that can be prepared quickly, ideal for both busy weeknights and leisurely weekends. Its subtle flavors are comforting and pair wonderfully with a side of steamed rice.

The key ingredients—garlic chives and tofu—are readily available in most Asian grocery stores, and their preparation requires minimal effort. The soup is flavored with fish sauce, which adds a depth of umami, but can be substituted with soy sauce for a vegetarian version.

With its quick cooking time and simplistic preparation, Canh Hẹ Đậu Phụ is an excellent recipe for those looking to explore Vietnamese cuisine without extensive cooking experience needed.

Ingredients (serves 4-6):

• 200g firm tofu
• 1 bunch of garlic chives (about 200g)
• 1 liter of water or vegetable broth
• 2 tablespoons fish sauce (or soy sauce for a vegetarian option)
• 1 tablespoon vegetable oil
• 1 teaspoon salt
• 1/2 teaspoon sugar
• 1/4 teaspoon white pepper
• Optional: sliced scallions and cilantro for garnish

Cooking Instructions:

1. Prepare the Tofu: Start by cutting the tofu into small cubes, approximately 1-inch in size. Set the tofu cubes aside on a clean plate.
2. Chop the Chives: Wash the garlic chives thoroughly under running water to remove any dirt. Pat them dry with a kitchen towel, then cut them into 1-inch long pieces.
3. Heat the Oil: In a large pot, heat the vegetable oil over medium heat. Once the oil is hot, add the tofu cubes and lightly sauté them for about 2 minutes until they develop a slight golden color. Be gentle to avoid breaking the tofu.
4. Add Liquid: Pour in the water or vegetable broth, and bring to a gentle simmer. Reduce the heat if needed to maintain a low simmer.
5. Season the Soup: Stir in the fish sauce (or soy sauce), salt, and sugar. Taste the soup and adjust the seasoning if necessary. Let the soup simmer for another 5 minutes to allow the flavors to meld together.
6. Add Garlic Chives: Add the chopped garlic chives to the pot. Stir gently and allow the soup to simmer for an additional 3-4 minutes until the chives are tender but still bright green.
7. Finish with Pepper: Sprinkle the white pepper into the soup and give it a final stir. Remove the pot from heat.
8. Serve: Ladle the soup into serving bowls. Garnish with sliced scallions and cilantro if desired. Serve hot alongside steamed rice.

Extra Tips:

For a richer flavor, you may opt to use chicken broth instead of water or vegetable broth. If you prefer a bit of heat, consider adding a dash of chili oil or some sliced fresh chili peppers to the soup.

When cutting the tofu, it’s advisable to use a sharp knife to obtain clean cuts and to prevent the tofu from crumbling. Also, be gentle when stirring the soup after adding the tofu to maintain its shape.

The soup is best enjoyed fresh, but it can be stored in the refrigerator for up to two days in an airtight container.

Canh Rau Ngót – Sweet Leaf Soup

Canh Rau Ngót, or Sweet Leaf Soup, is a beloved Vietnamese dish known for its simplicity and nutritional benefits. This light and invigorating soup is made with rau ngót, also known as sweet leaf or katuk, which is rich in vitamins and minerals. The soup is often prepared with tender pieces of pork or shrimp to enhance its flavor, making it a comforting and satisfying meal.

It’s a popular choice in Vietnamese households, especially during warmer months when its cooling properties are most appreciated. The soup’s delicate flavors come from the combination of sweet leaf’s natural sweetness and the savory depth of the broth. This dish isn’t only easy to prepare but also highly adaptable, allowing cooks to adjust ingredients to their preferences or dietary needs.

Whether you’re a seasoned cook or new to Vietnamese cuisine, Canh Rau Ngót is an excellent dish to try, offering a taste of traditional Vietnamese home cooking.

Ingredients (serves 4-6):

• 200 grams of rau ngót (sweet leaf)
• 300 grams of pork tenderloin or shrimp
• 1 tablespoon fish sauce
• 1 teaspoon salt
• 1 teaspoon sugar
• 1 tablespoon vegetable oil
• 1 small onion, finely chopped
• 3 cups of chicken or pork broth
• 2 cloves of garlic, minced
• Freshly ground black pepper, to taste

Cooking Instructions:

1. Prepare the Ingredients: Start by washing the rau ngót thoroughly under running water. Remove any tough stems and tear the leaves into bite-sized pieces. If using pork, slice the tenderloin into thin strips. If using shrimp, peel and devein them.
2. Sauté the Aromatics: In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, sautéing until they’re fragrant and the onions are translucent.
3. Cook the Meat: Add the pork slices or shrimp to the pot. Stir-fry for about 2-3 minutes until the meat is browned and cooked through. This step guarantees the meat absorbs the flavors of the onion and garlic.
4. Add the Broth: Pour in the chicken or pork broth, and bring the mixture to a gentle boil. Once boiling, reduce the heat to a simmer.
5. Season the Soup: Stir in the fish sauce, salt, and sugar. Taste the broth and adjust the seasoning if necessary. The balance of salty, sweet, and savory should be just right to complement the sweet leaf.
6. Cook the Sweet Leaf: Add the rau ngót to the pot. Allow it to simmer for about 5-7 minutes, or until the leaves are tender and cooked through. Be careful not to overcook the leaves, as they should retain their vibrant green color.
7. Finish and Serve: Once the sweet leaf is tender, remove the pot from the heat. Sprinkle freshly ground black pepper over the soup, and serve it hot. Canh Rau Ngót is best enjoyed with steamed rice.

Extra Tips:

To enhance the flavor of your Canh Rau Ngót, consider using homemade broth, as it will provide a richer taste compared to store-bought versions. If you prefer a vegetarian version, you can substitute the meat with tofu and use vegetable broth.

Be mindful of the cooking time for rau ngót, as overcooking can result in a loss of nutrients and an undesirable texture. Finally, adjust the seasoning to your liking, keeping in mind that the fish sauce will add not only saltiness but also a depth of umami flavor to the dish.

Canh Cá Lóc – Snakehead Fish Soup

Canh Cá Lóc, or Snakehead Fish Soup, is a classic Vietnamese dish that captures the essence of traditional Vietnamese flavors. This soup is known for its light yet flavorful broth, infused with the natural sweetness of snakehead fish and the aromatic freshness of herbs. Typically served as part of a family meal, Canh Cá Lóc is both comforting and nourishing, offering a harmonious balance of savory, sour, and umami notes.

The combination of tender fish, tangy tamarind, and fragrant greens makes it an ideal choice for any season. The preparation of Canh Cá Lóc involves using fresh ingredients to bring out the best of the soup’s flavors. Snakehead fish is particularly favored in Vietnamese cuisine for its firm texture and mild taste, which pairs beautifully with the bold flavors of herbs and spices.

This soup is often enjoyed over a bowl of steamed rice, making it a satisfying and complete meal. Whether you’re a seasoned cook or new to Vietnamese cuisine, this recipe is straightforward and rewarding.

Ingredients for 4-6 servings:

• 1 whole snakehead fish (about 1.5-2 pounds), cleaned and cut into chunks
• 2 tablespoons fish sauce
• 1 tablespoon tamarind paste
• 1 tablespoon vegetable oil
• 4 cups water
• 1 tablespoon sugar
• 1 teaspoon salt
• 2 cloves garlic, minced
• 2 tomatoes, quartered
• 1 cup pineapple chunks
• 1 cup bean sprouts
• 4 okra, sliced
• 1 cup water spinach (rau muống), cut into 2-inch pieces
• 1/2 cup fresh dill, chopped
• 1/2 cup fresh coriander, chopped
• 1/2 cup fresh basil, chopped
• 2 green onions, chopped
• Red chili slices (optional, for garnish)

Cooking Instructions:

1. Prepare the Fish: Clean the snakehead fish thoroughly and cut it into chunks. Marinate the fish with 1 tablespoon of fish sauce and set aside for 15 minutes to let the flavors penetrate.
2. Make the Broth: In a large pot, heat the vegetable oil over medium heat. Add minced garlic and sauté until fragrant. Add the quartered tomatoes and pineapple chunks, and continue to cook for about 3 minutes until the tomatoes start to soften.
3. Simmer the Soup: Add 4 cups of water to the pot and bring it to a boil. Stir in the tamarind paste, sugar, and salt. Adjust the seasoning with additional fish sauce if needed.
4. Cook the Fish: Gently add the marinated fish chunks into the boiling broth. Reduce the heat to a simmer and let the fish cook for about 10 minutes until it’s opaque and cooked through.
5. Add Vegetables: Add the okra, bean sprouts, and water spinach to the pot. Continue to simmer for another 5 minutes until the vegetables are tender but still vibrant.
6. Finish with Herbs: Stir in the fresh dill, coriander, and basil, and let them wilt into the soup. Top with chopped green onions and a few slices of red chili for a bit of heat, if desired.
7. Serve: Ladle the soup into bowls and serve hot, accompanied by steamed rice.

Extra Tips:

When preparing Canh Cá Lóc, it’s essential to use fresh snakehead fish to guarantee the best flavor and texture. If snakehead fish isn’t available, you can substitute it with catfish or tilapia.

Be mindful of the cooking time for the fish to prevent it from becoming overcooked and falling apart. Adjust the sourness of the soup by modifying the amount of tamarind paste according to your taste preference.

Finally, always taste the broth and adjust the seasoning before serving, as the balance of flavors is key to this dish’s success.

Canh Rau Muống – Water Spinach Soup

Canh Rau Muống, or Water Spinach Soup, is a popular and invigorating Vietnamese dish that epitomizes the essence of Vietnamese home cooking. This delightful soup is cherished for its light and nutritious qualities, making it a perfect addition to any meal, especially during warm weather. The key ingredient, water spinach, is known for its tender stems and mildly sweet leaves, which pair beautifully with the subtle flavors of the broth.

This soup is often enjoyed as a part of a larger family meal, complementing a variety of other dishes. The simplicity of Canh Rau Muống makes it an excellent choice for those new to Vietnamese cuisine or those who appreciate clean, vibrant flavors. Traditionally, this soup is made with a light pork or chicken broth, but it can also be adapted for vegetarians by using vegetable stock.

Despite its simplicity, the soup is incredibly satisfying and can be easily customized with additional ingredients like tofu or shrimp to add more depth and flavor. Whether enjoyed on its own or as a side dish, Canh Rau Muống is sure to bring a taste of Vietnam to your table.

Ingredients for 4-6 servings:

• 1 bunch of water spinach (approximately 500 grams)
• 1 liter of chicken or vegetable broth
• 200 grams of lean pork or chicken breast (optional)
• 2 cloves of garlic, minced
• 1 tablespoon of fish sauce
• 1 tablespoon of vegetable oil
• Salt and pepper to taste
• 1 teaspoon of sugar
• Fresh lime wedges, for serving
• Fresh chili slices, for serving (optional)

Cooking Instructions:

1. Prepare the Water Spinach: Rinse the water spinach thoroughly under cold running water to remove any dirt or grit. Trim off the tough stems and cut the remaining stems and leaves into 2-inch pieces. Set aside.
2. Cook the Meat (if using): In a large pot, heat the vegetable oil over medium heat. Add the minced garlic and sauté until fragrant. If using, add the sliced pork or chicken breast to the pot and cook until browned on all sides.
3. Prepare the Broth: Pour in the chicken or vegetable broth and bring to a gentle boil. Season the broth with fish sauce, sugar, salt, and pepper, adjusting to taste. Allow the broth to simmer for about 5 minutes to let the flavors meld together.
4. Add the Water Spinach: Once the broth is ready, add the prepared water spinach to the pot. Stir gently and let the soup simmer for an additional 3-5 minutes, or until the water spinach is tender but still vibrant green.
5. Final Adjustments: Taste the soup and adjust the seasoning if necessary. Remove from heat once the water spinach is cooked to your preference.
6. Serve: Ladle the soup into bowls and serve hot. Accompany with fresh lime wedges and chili slices for added flavor, allowing each person to customize their bowl to their liking.

Extra Tips:

For the best flavor, always use fresh water spinach, as it has a distinct taste that may not be as pronounced with frozen varieties. If you’re looking to add more protein, consider adding shrimp or tofu in place of, or in addition to, the pork or chicken.

It’s important not to overcook the water spinach to maintain its bright color and crisp texture. Finally, don’t shy away from adjusting the amount of fish sauce, lime juice, and chili according to your taste preferences, as this will guarantee the soup is perfectly suited to your palate.

Canh Chay – Vegetarian Soup

Canh Chay, a delightful Vietnamese vegetarian soup, is a wholesome dish that epitomizes the balance of flavors and textures. This nourishing soup is perfect for those seeking a light, yet satisfying meal. It’s a versatile recipe that can be customized with your choice of fresh vegetables and tofu, making it not only delicious but also nutrient-rich.

Canh Chay is often enjoyed with a bowl of steamed rice, providing a comforting experience that’s both filling and healthy. This vegetarian soup is a staple in many Vietnamese households, especially during special occasions or for those observing vegetarian diets. Its clear, flavorful broth is infused with the natural sweetness of vegetables and the umami of mushrooms. The addition of tofu offers a good source of protein, making it a well-rounded dish.

Perfect for a family serving of 4-6 people, Canh Chay is a simple yet elegant soup that celebrates the essence of Vietnamese cuisine.

Ingredients for 4-6 servings:

• 1 tablespoon vegetable oil
• 1 onion, thinly sliced
• 3 cloves garlic, minced
• 1-inch piece of ginger, sliced
• 2 carrots, sliced
• 1 cup broccoli florets
• 1 cup cauliflower florets
• 1 cup sliced mushrooms (shiitake or button)
• 1 block firm tofu, cubed
• 6 cups vegetable broth
• 2 tablespoons soy sauce
• 1 tablespoon sugar
• Salt and pepper to taste
• 2 green onions, chopped
• Fresh cilantro, for garnish

Cooking Instructions:

1. Prepare Ingredients: Begin by prepping all your vegetables and tofu. Confirm that your carrots, broccoli, cauliflower, and mushrooms are washed thoroughly and cut into bite-sized pieces. Cut the tofu into cubes and set aside.
2. Sauté Aromatics: In a large pot, heat the vegetable oil over medium heat. Add the sliced onion, minced garlic, and sliced ginger. Sauté for about 2-3 minutes until the onion becomes translucent and the mixture is fragrant.
3. Cook Vegetables: Add the carrots, broccoli, cauliflower, and mushrooms to the pot. Stir well to combine with the aromatics. Cook for another 5 minutes, allowing the vegetables to begin softening.
4. Add Tofu and Broth: Gently add the cubed tofu to the pot, followed by the vegetable broth. Increase the heat to bring the mixture to a boil.
5. Season the Soup: Once the soup reaches a boil, reduce the heat to a simmer. Add soy sauce, sugar, salt, and pepper. Stir to dissolve the sugar completely and to mix the flavors evenly.
6. Simmer the Soup: Cover the pot and let the soup simmer for about 15-20 minutes, allowing the flavors to meld together and the vegetables to become tender.
7. Finish and Serve: Taste the soup and adjust the seasoning if needed. Add the chopped green onions and stir. Ladle the hot soup into bowls, garnish with fresh cilantro, and serve immediately.

Extra Tips:

When making Canh Chay, feel free to experiment with different vegetables you have on hand, such as spinach, bok choy, or bell peppers, to add more variety and nutrition.

For deeper flavor, consider adding a splash of sesame oil just before serving. Always taste and adjust the seasoning to your preference, as the saltiness of soy sauce can vary. Additionally, make sure not to overcook the vegetables to retain their crunch and vibrant color. Enjoy this soup hot for the best experience.