Posts tagged canh
Vietnamese Mustard Green Soup with Pork Spare Ribs (Canh Cai Be Xanh Nau Suon Heo)

A traditional Vietnamese family meal usually comes with a vegetable soup dish. Not only is it a healthy side dish, but having soup to slurp helps with the digestion of the food in a multi-course meal. One of the simplest traditional Vietnamese soups is mustard green soup or Canh Cai Be Xanh.

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Vietnamese Homemade Pork Stock/Broth (Nuoc Leo Suon Heo)

In Vietnamese cooking, we always clean bones first before making stock. Either rubbing them down with salt and giving them a good rinse with water, or parboiling the bones with salted water, cleaning the bones will get rid of all the impurities to keep the stock clear. In other words, boiling the bones first will remove all the gunk and make the stock pretty. In Vietnamese cooking, a highly prized stock is a clear stock.

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Vietnamese Sweet & Sour Shrimp Soup with Pineapple (Canh Chua Tom Nau Thom)

Vietnamese sweet and sour soup (canh chua) is an example of everything that is great about Vietnamese home cooking. It uses a variety of fresh vegetables and herbs to produce a soup of contrasting yet complementary textures and flavors.

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Vietnamese Kabocha Squash Soup with Chicken (Canh Bi Do Nau Ga)

Soups, otherwise known as canh, is a staple in Vietnamese home cooking. However, rather than being served on its own, soup is treated as a side dish to steamed rice and a protein entrée. A simple Winter/Fall soup is Vietnamese Kabocha Squash.

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Vietnamese Pork Spare Rib Soup with Chayote (Canh Suon Nau Su Su)

Vietnamese Pork Spare Rib Soup with Chayote (Canh Suon Nau Su Su) is one of my favorite soups. Chayote, also known as Mirliton Squash or Trai Su Su in Vietnamese, is part of the gourd family. It is light green, pear-shaped and grow on vines with a pit in the middle. Once cooked, it has a very sweet taste. Best of all, it cooks up quickly. Chayote with fall-of-the-bone tender spare ribs is a traditional Vietnamese home-cooked soup that will fill the belly and comfort the soul.

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Vietnamese Opo Squash & Shrimp Soup (Canh Bau Tom)

It's starting to feel like Summer! The weather is finally warming up. The birds are chirping. The kids are playing outside and the neighbors are walking around half-naked. More importantly, the garden is blooming. The other day, I harvested my first Opo Squash (Bầu). I'm so proud of it because it's the first ever Opo Squash that didn't die as soon as it got started. Opo Squash, also known as Calabash Gourd or White Gourd, grows on vines and can grow up to the size of a baseball bat if you let it. Not only can you use it as a lethal weapon, Opo Squash can be used in a traditional Vietnamese side dish, Opo Squash and Shrimp Soup (Canh Bau Tom).

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Vietnamese Sweet & Sour Catfish Soup (Canh Chua Ca Tre)

Whenever I come home from traveling, I long for nothing more than traditional Vietnamese home-cooked food. And nothing's more traditional than Vietnamese Sweet and Sour Catfish Soup (Canh Chua Cá Trê) and Vietnamese Caramelized Clay Pot Cat Fish (Cá Kho Tộ). One fish. Two easy dishes. Add steamed white rice and you have a complete Vietnamese home-cooked meal. 

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Vietnamese Sour Soup with River Leaf (Canh Chua La Giang)

La Giang, also called River Leaf, mainly grows in Southeast Asian countries. During my recent trip to Vietnam, I made sure to bring some home with me. The leaves were boiled, frozen, and tucked neatly into my check-in baggage. Now when I have that craving for Canh Chua, I just thaw out my frozen boiled La Giang and I'm ready to go.

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Vietnamese Kabocha Squash Soup with Pork (Canh Bi Do Nau Suon Heo)

During the cold months, Kabocha Soup or Canh Bi Do is my one of my go-to soups. Kabocha squash is plentiful, starting in the early Fall. You can find them in both Asian and American supermarkets. They are similar to pumpkins but instead of a bright orange skin, it is deep green. Some may have bumpy knobs on the surface, and the center of the squash is hollow and filled with large seeds. The flesh is bright yellow/orange and hard as a rock. When cooked, it softens and tastes sweet, making it perfect for soups and stews. If you can't find kabocha squash, substitute with pumpkin.

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