Canh Khoai Mo (Fat Potato Soup)
)Literally translated this root vegetable means Fat Potato or Fat Yam. There are 2 types, white and purple. Most stores here call it Chinese yam. The flesh is translucent white (or purple) in color and is very soft and slimy. To make the soup the â€œyamâ€ must first be peeled. Afterwards, a spoon is used to scrape the flesh into a smooth paste. Sound like a lot of work? Itâ€™s actually notâ€¦ the flesh is very soft and easy to scrapeâ€¦ only takes a few mins.
-1 khoai má»Ÿ about Â½ lb
-1/4 lb each: shrimp prawns, ground pork
-ngÃ² gai, ngÃ² om, lÃ¡ quáº¿, green onion (sawtooth herb, rice patty herb, thai basil)
-1 green onion
-1 tsp oil
-1 tbs fish sauce
-1 tsp sugar
-salt and pepper to taste
-5-6 cups water
What to Do:
Peel and mince shrimp with pork. Wash and crush onions. Heat oil in a pot, fry onion until fragrant, add shrimp and meat. Add fish sauce and water and wait for the soup base to boil. Meanwhile, wash peel and scrape the khoai má»Ÿ using a spoon. After most of the yamâ€™s flesh has been scraped, cut whatever is left behind (to small to scrape) into small bite size pieces and add to soup base. Once the soup comes to a boil, skim the surface and stir in the scraped yam flesh. Bring the soup back to a boil, add salt and pepper to taste. Sprinkle with chopped herbs and green onions (mentioned above) before serving.
Due to the starch from the yam, this soup should have a smooth yet thick texture, somewhat like Chinese style soups or congee.