Vietnamese Beet Soup (Canh Củ Dền)
How to make Vietnamese Beet Soup (Canh Củ Dền)! This is the ultimate comforting Vietnamese soup you eat at home as part of a traditional meal with family. My dad always makes this for me and my siblings just in case we get sick. It’s a very healthy, nutritious soup and easy to make!
Vietnamese beet soup is light and subtly sweet, allowing the natural flavor of beets to shine through a gently simmered broth. It’s often paired with rice and other savory dishes to balance the meal.
The key ingredient in this soup is beetroot, which adds natural sweetness, vibrant color, and nutrients without overpowering the broth. Because it’s not spicy or rich, this dish is comforting and easy to digest.
Vietnamese Beet Soup (Canh Củ Dền)
Ingredients
Soup
- ½ lb pork spare ribs
- ½ onion
- 1" knob of ginger
- 1 cup water
- 1.5 cups veggie stock
- ½ cup beets, chopped
- ½ cup carrots, chopped
- ½ cup potatoes, chopped
- ½ cup kabocha pumpkin, chopped
- 1 Tbsp fish sauce
- ½ tbsp salt
- ½ tsp turmeric
- 1 tsp pepper
Garnish
- Green onion
- Cilantro
Instructions Start Cooking
- Place the pork spareribs in a large pot and cover with water. Bring to a boil over high heat and cook for 5 minutes. Drain and rinse the ribs under cold running water; set aside.½ lb pork spare ribs
- In the same clean pot, combine the water and vegetable stock and bring to a boil over high heat. Add the parboiled pork, onion, and ginger. Reduce heat to medium and cook for 5 minutes.½ onion, 1" knob of ginger, 1 cup water, 1.5 cups veggie stock
- Skim off any foam or impurities that rise to the surface using a spoon.
- Add the carrots, potatoes, beets, and pumpkin. Cover, reduce heat to low, and simmer gently for 30 minutes, or until the vegetables are tender and the pork is cooked through.½ cup beets, ½ cup carrots, ½ cup potatoes, ½ cup kabocha pumpkin
- Remove and discard the onion and ginger. Season soup with fish sauce, turmeric, salt, and pepper. Increase heat slightly and cook for 2 more minutes to allow the flavors to meld.1 Tbsp fish sauce, ½ tbsp salt, ½ tsp turmeric, 1 tsp pepper
- Ladle the soup into a sharing bowl and garnish with green onion and cilantro before serving with rice.Green onion, Cilantro
Hi, I’m Tam!
I’m a Vietnamese American and the creator behind this recipe blog. I was previously a scientist but now do recipe development and content creation. I turned my love for research and food into intentional, science-backed cooking…
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