Come eat a bowl of taro soup

Yam - a familiar potato that can be used to make many delicious dishes

The north wind blows, and the year is over in no time. Small streets, small alleys, and the wind blows. Suddenly, I am awakened by the lingering nostalgia for the delicious, fatty, and aromatic taste of the taro soup.

During harvest season, yams are carried on people’s shoulder poles to “stay” in the corner of the house, under the bed. Occasionally, when there are important guests, the women in the countryside just need to drag a few tubers from under the bed, wash off the outer skin, boil them, and dip them in bean salt.

Quang Nam has a sweet potato dessert. Stew with a handful of sticky rice, shake chopsticks until the potato is soft, then add sugar, and don't forget to add a little crushed fresh ginger. Scoop the dessert into a bowl, the sweet aroma of the potato and ginger blend together.

But there is nothing like yam soup with bones. Holding a bowl of yam soup fresh from the oven and inhaling it is enough to warm the body.

How to cook yam soup is simple, it only takes a few minutes to cook. But to have a delicious and flavorful bowl of soup, choosing the right ingredients is quite important. Just a few pork bones, a few yams and spices, you have a delicious pot of soup for the whole family.

A bowl of hot taro soup on a windy day is delicious.

The first choice of housewives is the hard, fresh tubers, not bruised, crushed, cracked or chipped. Peel the yam, wash it, cut it into bite-sized pieces, and drain.

According to the experience of women in the countryside, before peeling the yam, you should blanch it in boiling rice water. This step helps the yam peel easily. As for the bones, you must choose the type of bone, whether it is the shaft or the tail bone.

On a low fire, the bones are simmered until tender, then the potatoes are added. The fire must be watched so that the bones and potatoes are soft but still intact. Add some thinly sliced ​​onions and a few sprigs of coriander, and the whole family will be bustling around the dinner table.

Tet is still more than a month away, but this afternoon the street market corner is full of the Tet atmosphere of my hometown with lots of beans, potatoes, and vegetables. So I couldn’t hesitate, I immediately bought a kilo of yam to cook soup to satisfy my nostalgia.

Although it doesn't have the smell of wood smoke, a bowl of hot, simple taro soup in the middle of the city is just as fragrant as a bowl of soup from my hometown memories...

Source: https://baoquangnam.vn/ve-an-bat-canh-cu-tu-3146395.html