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Taro and Water Spinach Soup
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Vietnam Authentic home cooking from Vietnam, with US measurements.
Originally published on Cookpad Vietnam as Canh khoai rau muống
A picture of Taro and Water Spinach Soup.

Taro and Water Spinach Soup

Minh Hayes
Minh Hayes @Minh_0929
California United States

This soup is perfect for hot weather—especially if you serve it with a few pieces of pickled eggplant! Week 1: taro, ground pork.

This soup is perfect for hot weather—especially if you serve it with a few pieces of pickled eggplant! Week 1: taro, ground pork.

Read more

Taro and Water Spinach Soup

Minh Hayes
Minh Hayes @Minh_0929
California United States

This soup is perfect for hot weather—especially if you serve it with a few pieces of pickled eggplant! Week 1: taro, ground pork.

This soup is perfect for hot weather—especially if you serve it with a few pieces of pickled eggplant! Week 1: taro, ground pork.

Read more
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Ingredients

30 minutes
2 people
  1. 1 lbtaro root (about 450 grams)
  2. 1 bunchwater spinach
  3. 1 cupground pork (about 225 grams)
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Steps

30 minutes
  1. 1

    Bring a pot of water to a boil. Add the ground pork and skim off any foam as it cooks. Peel the taro and cut into pieces. Cut the water spinach into sections. Once the pork broth is boiling, add the taro and cook until tender. Then add the water spinach and season the soup to taste.

    A picture of step 1 of Taro and Water Spinach Soup.
    A picture of step 1 of Taro and Water Spinach Soup.
  2. 2

    Turn off the heat, ladle the soup into a bowl, and sprinkle black pepper on top.

    A picture of step 2 of Taro and Water Spinach Soup.
    A picture of step 2 of Taro and Water Spinach Soup.
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Minh Hayes
Minh Hayes @Minh_0929
Published in the US on August 12, 2025 16:08
California United States
Nấu ăn đòi hỏi một sự đam mê và đặt niềm vui . Nấu ăn còn phải biết cách trình bày khi kết thúc món ăn với cách bày trí đó là một nghệ thuật sáng tạo cho người thưởng thức một cách ngon miệng, nên tôi dành tất cả sự đam mê trong nấu ănCooking requires passion and the ability to find joy in it. It also calls for the art of presentation — turning the final dish into a creative experience that delights the senses. That’s why I pour all of my passion into cooking.
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