What is it?
In Western country and America, yam is often confused with sweet potato. Yam and sweet potato are from different plant species and so in fact, yam is less sweet than sweet potato, but it is richer in taste. Depending on the variety, a yam’s flesh may be various shades off-white, yellow, purple, or pink, and the skin from off-white to dark brown color. The main ingredient in this soup is purple yam (Khoai Mỡ Tím), but you can also use other kinds of yam. The soup isn’t something you slurp and liquidity, it’s grainy and sort of like porridge. It is eaten hot and is a good matching with winter’s cold weather.
How do you make it?
As noted above, yam is often confused with sweet potato, so to avoid confusion, you should go and find fresh yam at Asian markets or African markets. Aside from yam, you can also add pork, chicken or shrimp into the soup to create additional sweetness and nutrition. In today’s recipe, pork will be used, but the same cooking method is applied for shrimp or chicken. For the first step, you mix ground pork with some salt and powder pepper and leave the mixture wait 10 minutes. After that, you heat the oil, add sliced purple onion and fry until it is fragrant. At last, you add ground pork and fry quickly about 5 minutes.
After finished with the pork, you use a hard spoon to scrape the yam into a bowl. Then you add water (it is better to use bone broth) into pot, cook until it boils and add purple yam into pot. It will take a while until the yam turning soft. Before turning off the heat, you taste and season again to suit your flavor. Scoop the soup onto bowl and sprinkle more sliced spring onion and parsley on face of soup. Good luck to you with this simple recipe!
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