Food & Receipts

Mastering Sour Soup with the ‘Poor Man’s’ Vegetable, Now a Delicacy Worth $25/lb

Once associated with the childhood of generations X and Y, this vegetable has now transformed into a trendy delicacy in major cities.

Administrator

21 April, 2024

Taro stems, commonly known as “bồng khoai” in Vietnamese, are edible shoots that grow from the root of the taro plant. They are characterized by their elongated, slender shape.

Traditionally, taro stems were considered a humble vegetable and were often only consumed by those with limited financial means; they were also fed to livestock. However, over time, as people discovered the delightful taste of taro stems, urban dwellers began to seek out and consume them as well. Today, taro stems are considered a delicacy, often requiring pre-orders and fetching a relatively high price of 65-70 thousand VND per kilogram for peeled and vacuum-packed varieties in the city.

Taro stems can be used in a variety of culinary preparations, including sour soups paired with snails, shrimp, ribs, or minced pork. Among these, sour soup made with taro stems and minced pork is both a quick and easy option. Here is a basic guide to making this dish:

Required Ingredients

– 500 grams of cleaned taro stems (to avoid any itching sensation), 100 grams of minced pork, 3 tomatoes, 2 onions, half an onion, a small bunch of cilantro, 1 tablespoon of filtered tamarind water, along with other seasonings such as salt and MSG to taste.

Sour soup made with taro stems and minced pork is both a quick and easy option

Instructions:

Step 1: Clean the taro stems by washing them thoroughly and draining them completely.

Step 2: Bring water to a boil in a pot, add a pinch of salt, and gently add the cleaned taro stems to blanch them briefly, then remove them immediately.

Step 3: Immediately soak the taro stems in cold water to preserve their natural green color.

Step 4: Sauté the minced onion and garlic in a pan until fragrant, then add the minced pork and stir-fry until the meat turns a slightly brown color and becomes firm.

Step 5: Temporarily remove the cooked pork from the pan. Using the same pan, add the washed and quartered tomatoes and sauté them, adding a pinch of salt for seasoning.

Step 6: Once the tomatoes have softened, add the taro stems to the pan and stir well. Season with additional MSG to taste and a bit of shrimp paste if you enjoy its characteristic flavor.

Step 7: Return the minced pork to the pan and stir for a few more minutes to allow the flavors to blend. Some believe that using chopsticks to stir taro stems can cause itching, but this is not the case if you are using the correct type of taro stems. However, be sure to purchase the correct type of taro stems, rather than wild taro or water taro, as these can cause itching.

Step 8: Add a moderate amount of water to the pot, cover it, and adjust the heat to low and simmer until the taro stems are tender.

Step 9: Once the taro stems are cooked through, add the tamarind to the pot, bring it back to a boil, and then adjust the seasonings to suit your taste.

Step 10: Finally, add the chopped cilantro and minced garlic to the pot. Turn off the heat, and your taro stem and minced pork soup is complete.

This dish offers a delightful blend of flavors, with the sweetness of the minced pork combining with the other seasonings to create an irresistible taste.

Whether it’s winter or summer, this sour soup made with taro stems and minced pork is always a great choice to enjoy.

Frequently asked questions

Taro stems are versatile and can be used in various culinary preparations, including sour soups. They can be paired with a range of ingredients, such as snails, shrimp, ribs, or minced pork. A quick and easy option is a sour soup made with taro stems and minced pork, for which a simple recipe is provided below.

The key ingredients are: 500g cleaned taro stems, 100g minced pork, 3 tomatoes, 2 onions, half an onion, cilantro, 1 tbsp filtered tamarind water, and seasonings like salt and MSG to taste.

1. Clean the taro stems by washing and draining them.
2. Blanch the stems briefly in boiling water with a pinch of salt, then soak them in cold water to preserve their color.
3. Sauté minced onion and garlic, then add and stir-fry the minced pork until slightly brown.
4. Temporarily remove the pork. Sauté washed and quartered tomatoes with a pinch of salt.
5. Once the tomatoes soften, add the taro stems and season with MSG and shrimp paste (optional).
6. Return the pork to the pan and stir for a few minutes.
7. Add water, cover, and simmer on low heat until the stems are tender.
8. Add tamarind, bring to a boil, and adjust seasonings.
9. Finally, add chopped cilantro and minced garlic. Your soup is now ready to be enjoyed!

The soup offers a delightful blend of flavors, with the sweetness of the minced pork combining harmoniously with the other seasonings, resulting in an irresistible taste. It is a perfect choice for any season, providing a refreshing and flavorful experience.