Hey there, foodies! It’s your favorite food blogger here, back with another delicious recipe to share. Today, we’re talking about Vietnamese Beet Soup (Canh Củ Dền), a dish that’s equal parts healthy, delicious, and…well…red.
Now, I know what you’re thinking. “Beet soup? Really? That sounds like something my grandma would make.” And you know what? You’re not wrong. But hear me out. This soup is seriously good. Like, “I-can’t-believe-I’m-eating-something-healthy-and-actually-enjoying-it” good.
I first tried this soup at my friend’s house. Her mom is Vietnamese and let me tell you, that woman can cook. I was skeptical at first (I mean, it’s beet soup), but one spoonful and I was hooked.
The natural sweetness of the red beet pairs perfectly with the savory ground pork and the crunch of the Napa cabbage. It’s a flavor explosion in your mouth.
So, of course, I begged my friend’s mom for the recipe and she graciously shared it with me. And now, I’m sharing it with you! Because that’s what friends do. We share soup recipes.
In this blog post, I’ll show you how to make this delicious Vietnamese Red Beet Soup at home. It’s easier than you think and the end result is so worth it. Plus, it’s healthy! So you can feel good about eating it (and maybe even have seconds).
But enough chit-chat. Let’s get cooking! This Vietnamese Red Beet Soup is sure to become a new favorite in your recipe collection.
- 1 medium-sized red beet
- 7 oz ground pork
- 5.3 oz Napa cabbage
- Salt, pepper, cilantro, purple onion, sugar
- Start by marinating the ground pork with 1 teaspoon salt and a little pepper. Give it a good mix and let it sit for 15 minutes.
- While the pork is marinating, peel the red beet and slice it into small cubes.
- Clean the Napa cabbage and slice it into small pieces.
- Heat some oil in a pot and add minced purple onion. Fry until fragrant and then add the marinated ground pork. Fry for 3-4 minutes.
- Pour in 3-4 bowls of water and continue to cook until it boils. Use a spoon to scoop away any dirty bubbles on the surface of the broth.
- Add the sliced red beet into the pot and cook on low heat.
- When the red beet is soft, add the sliced Napa cabbage and cook for 2-3 minutes. Season with salt, pepper, and sugar to taste (but it is suggested not to add sugar as the sweetness from the red beet is enough). Turn off the heat.
- Serve hot and sprinkle some sliced cilantro on top of the soup before serving.
- Add some diced carrots for extra flavor and nutrition: Carrots are a great source of vitamins and minerals, and they add a natural sweetness to the soup. Simply peel and dice 1-2 carrots and add them to the pot along with the red beet.
- Substitute the ground pork with ground chicken or tofu for a lighter or vegetarian option: If you’re looking for a lighter or vegetarian option, you can easily substitute the ground pork with ground chicken or tofu. Simply use the same amount of ground chicken or crumbled tofu and follow the same instructions.
- Add some sliced mushrooms for an earthy flavor and texture: Mushrooms have a rich, earthy flavor that pairs well with the sweetness of the red beet. Simply clean and slice 4-5 mushrooms and add them to the pot along with the red beet.
- Use vegetable or chicken broth instead of water for a richer flavor: Using vegetable or chicken broth instead of water will add more depth of flavor to the soup. Simply replace the water with an equal amount of vegetable or chicken broth.
- Add some diced tomatoes for a tangy flavor and extra nutrition: Tomatoes add a tangy flavor to the soup and are also a great source of vitamins and minerals. Simply dice 1-2 tomatoes and add them to the pot along with the red beet.