This humble and hearty soup gets its pleasantly thick texture from a slippery root called yampi. The most common variety is known in Vietnamese as khoai mỡ which ranges in color from deep purple to white; the soup can also be made from similar varieties like khoai từ.
Yampi soup is quite easy to make and is a great breakfast or side dish. A garnish of zesty lime and herbs really makes this simple soup something special.
1 cup mushroom stock
1 yampi root(khoai mỡ or khoai từ), peeled and shredded
2 shiitake mushroom, chopped, or ½ cup beech mushroom
2 green onion, white and green part separated, finely chopped
12 black peppercorn, ground
1 tsp salt
2 tsp palm sugar
4 stem rice paddy herb or coriander, chopped
1 lime juice
1 bird’s eye chili, minced (optional)
• boil mushroom stock
• add yampi
• add mushroom, green onion white, black peppercorn, salt, sugar
• garnish with green onion green, rice paddy herb, lime juice, bird’s eye chili