I love Vietnamese canh (aka soup) because they are true comfort soups for me. This simple soup made with soft and sweet luffa and is cooked in a light shrimp broth. Typically ground pork is used or pork ribs are used (aka “Canh Muop Bun Tau Thit Bam”) but I kept it this dish pescatarian because this is how my mom used to make this.

As a kid I loved how soft and gooey these taro potatoes are. Today, that texture still tickles my tastebuds 😋.

This was one of my favorite soups that my mom made, quick, simple, but so flavorful. Click to read more and for recipe!

This Vietnamese “Canh” aka clear soup is so savory yet light. Fuzzy melon is peeled and stuffed with a filling of ground pork, mushroom, and mung bean noodles. Fresh herbs like Chinese chives and cilantro adds a fresh aromatic fragrance. Similarly you can also use bitter melon as well which is called “Canh Kho Qua”.

A simple lunch for a busy day but it's also one of my favorite quick meals. This simple Vietnamese soup aka "canh" in Vietnamese is full of umami with the addition of chopped fresh shrimp and fish sauce. This simple soup and egg quiche was a frequent rotation for weekday dinners served with a hot bowl of jasmine rice.

The soup was made many ways with raw shrimp as the umami protein but was also sometimes subbed out with dried shrimp, pork (small rib bones or ground pork), or tofu. Click through for recipe!

One of our rotating dinner staples in our home is Vietnamese sweet and sour fish soup aka “Canh Chua Ca” . It’s a homey, super traditional Vietnamese soup that is typically made with catfish or salmon. My mom likes to use a large salmon head which I love because the meat is so tender and a little fatty. Click on to see recipe.

This simple Vietnamese soup is made with amaranth and shrimp and is cooked in a deliciously seasoned soup stock. I love these soups because they’re nice, light and super healthy and so easy to make! Traditionally, these soups often accompany a salty meat dish and a side of rice.

Typically used are pennywort greens but I got these asian amaranth leaves from my local CSA. These leaves are very nutrient-rich and is a good source of carotenoids, proteins, and essential amino acids like methionine and lysine, dietary fiber and minerals, such as magnesium, calcium, potassium, copper, phosphorus, zinc, and iron!

This Japanese Shoyu Ramen was created with a homemade shoyu broth using dried shitake mushrooms and some aromatics.

Did you know that ‘Shoyu’ means soy sauce in Japanese? So simply translated, shoyu ramen, is basically ramen with a soy sauce-based broth. The broth is beautifully clear and brown colored and full of umami richness that it’s great without any chicken or beef stock, making it very vegetarian friendly!

This taro soup is a homestyle comfort food that dad used to cook all the time at home when we were kids. Typically at our dinner table there was almost always a soup to accompany our meat/fish dish. This soup was always one of my favorites because of the soft, sweet, and unique taste and texture of the taro potatoes.

One of my favorite things to make is ramen or soba noodle soup especially on cold muggy days. This is not a traditional soba by any means but it’s super easy and packs in a lot of flavor!