Purple yam soup with ground pork is one of the author’s favourite Vietnamese soups, eaten with a bowl of hot rice, especially on cold days. Spoonfuls of a shrimp and pork mixture cook in the pot first, then the minced purple yam goes in. Ingredients 500 g purple yam 200 g ground pork 300 g shrimps Pinch of rice paddy herb and saw-leaf herb 2 cloves of spring onion 1 clove of garlic Pepper, salt, MSG Fish sauce How to make purple yam soup 1. Prepare the yam and herbs Peel the purple yam and clean it, then mince it until smooth. Slice the spring onion and keep the white and green parts separate. Peel and mince the garlic. Clean the herbs and slice them small. 2. Make the shrimp and pork mixture Peel the shrimp, pull out the black lines and clean them in cold water with a little salt. Mince the shrimp with the pork, then add the sliced white part of the spring onion and the minced garlic. Season the mixture with salt, sugar and MSG, and keep mincing until it becomes tougher. 3. Cook the soup Boil 6 cups of water. Dip a spoon in cold water, scoop up a spoonful of the shrimp and pork mixture and put it into the pot. Repeat with the rest of the mixture, dipping the spoon into cold water again from time to time. Cook for about 5–10 minutes, then pour the purple yam into the pot. Wait until it boils and add salt, sugar, MSG and fish sauce to suit your taste. Turn off the heat. 4. Serve Scoop the soup into a big bowl and top it with the sliced green part of the spring onion, the saw-leaf herb and the rice paddy herb. Eat it hot, with rice. Share:
