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Canh mùng, Vietnamese taro stem soup with peanuts

Canh mùng, Vietnamese taro stem soup with peanuts

Appetizers

A quick Vietnamese Northern soup: finely chopped shallots and peanuts, toasted until golden brown, then cooked taro stems (mùng) in water, seasoned at the…

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Recipe from Mxn, Đức Anh, Iosraia, adapted by Recette de cuisine · · updated on

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The stalks of mung beans (Alocasia) are spongy and absorb the broth; the roasted peanuts add a rich flavor. A ready-to-eat soup in just 15 minutes.

Ingredients and directions

  • Prep time10 min
  • Cook time15 min
  • Total25 min
  • DifficultyEasy
  • Cooking methodsaucepan
  • Vegetarian
  • Vegan
  • Gluten-free

Ingredients

3 people
  • $1.65
  • $0.13

Directions

  1. Peel and wash the mung bean stems, then cut them into pieces. ≈ 8 min
  2. Roughly chop the shallots and peanuts. ≈ 3 min
  3. Sauté them for 2 minutes in a little oil, until they are fragrant and the peanuts are lightly toasted.
  4. Pour the water, add the mung bean stems, and cook for 10 minutes.
  5. Season and cook for another 5 minutes before serving.

Equipment

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Before you start

Ingredients

  • 20 stalks of taro (giant taro)
  • ½ cup of peanuts
  • 10 small shallots
  • salt or fish sauce, depending on your preference
  • A little bit of oil

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