Yampi Root / Yam Soup (Canh Khoai Mo)

I’ve always been fascinated by the creamy, silkiness of Yampi Soup (Canh Khoai Mo).  The fact that this unique slippery texture comes from a root vegetable is equally intriguing.  What exactly is this mysterious vegetable?  My research tells me this vegetable, called the Yampi Root, is a tuber in the yam family.  It’s called by many different names and often confused with similar root vegetables.  Because of the frequent mix-ups, it’s often just generically called a yam.  As with many root vegetables there are endless varieties.  With this particular vegetable, it’s best to know what you’re looking for when shopping for it rather than asking for it by name.  In the video, I show you how to identify it among the mountains of other root vegetables.

Yampi Root/Yam Soup with Shrimp (Canh Khoai Mo) -- a hearty soup that is full of flavor and texture.
In Vietnamese, this vegetable is called “khoai mo” , “khoai” means root vegetable and “mo” means fat so it would be roughly translated as “fatty root vegetable”.  At my house, we call this dish “Slippery Potato” soup.  Fortunately for us, we are not eating fat or anything close to it.  Yampi root is deliciously hearty and when made into a soup the starchiness serves as an instant thickener so we don’t need to add heavy creams or sauces.  I’ve only ever had yampi root prepared as a soup and because the combination is so good I’ve never deviated from it but I imagine it would taste great cooked and then mashed,  added to a stew or even pan-fried or deep-fried.  I hope you’ll give this recipe a try and let me know what you think!

Watch the video for instructions.

Yampi Root Soup / Canh Khoai Mo

Yampi Root/Yam Soup with Shrimp (Canh Khoai Mo) -- garnish with Rice Paddy Herb for a pop of freshness and flavor!


2 green onions
1 small bunch rice paddy herb or cilantro
6 oz shrimp, peeled and deveined
1/4 tsp sugar
1 lb yampi root
1/4 tsp salt
2 (14 oz) cans chicken broth or homemade chicken stock or pork stock
1 tsp fish sauce
1/8 tsp ground black pepper


Finely dice the green onion tops (green stems).  Set aside in a small bowl.  Dice the remaining green onion bottoms (white portion) and set aside in a separate bowl.  Coarsely chop the rice paddy herb and add to green onion tops.  Toss together and then set aside for now.

Coarsely chop the shrimp and add to bowl with the green onion bottoms.  Add the sugar, several dashes of ground black pepper and salt.  Combine everything together and set aside for now.

Using a vegetable peeler, remove the skin from the yampi root.  Use a paring knife to remove any deep spots or remaining skin.  Rinse with cool water and pat dry.  Grate the vegetable using a coarse blade.  Leave about a 1 inch section of the root remaining.  Cut this section into small chunks.

In a medium saucepan, add the chicken broth and bring to a boil.  Add the yampi root chunks. Cover the pot and simmer for 5 minutes.

Add the grated yampi root and stir together.  Cover and simmer for 10 minutes.  Every few minutes stir the soup so it doesn’t stick to the bottom of the pan.

Add the shrimp and combine with the soup.  Turn off the heat.  Stir the soup for 1 minute until the shrimp is cooked.  If the soup is too thick, add some water.  Add fish sauce and combine together.  Add 2 Tbsp of the chopped green onions and herb mixture.  Stir together.

Just before serving, sprinkle the top of the soup with more fresh greens and ground black pepper.

Enjoy the Yampi Root Soup while hot. Refrigerate any remaining portions and enjoy within 3-4 days.

Yields: 4 servings

Need a refresher on what Rice Paddy Herb is? Check out this post: A Quick Guide to Vietnamese Herbs

Assorted Vietnamese Herbs | runawayrice.com


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8 Responses to Yampi Root / Yam Soup (Canh Khoai Mo)

  1. Howard February 6, 2023 at 5:05 am #

    My Vietnamese friend makes a similar soup. She uses the red tomalley from the shrimp head to give the soup a reddish coloring.

    Your version looks delicious. Thank you for making the instructions for your recipe easy to follow. I hope to try your recipe soon.

  2. Kimberly January 2, 2020 at 4:48 am #

    Is this similar to Taro???

    • Trang June 28, 2021 at 4:11 pm #

      It’s similar but it has a silkier texture. It’s delicious and I hope you try it.

  3. Trang Nguyen May 3, 2014 at 7:53 pm #

    I just posted at the wrong place my friend πŸ˜‰ Sorry about that, but again, you have made this dish looks delicious too πŸ˜‰
    Thank You Trang for sharing. Happy Cooking πŸ˜‰

    • Trang May 13, 2014 at 8:15 am #

      No worries! I am glad you like the recipe! πŸ™‚

  4. Trang Nguyen April 24, 2014 at 4:20 pm #

    Finally arrived! πŸ˜‰ I was anxiously waiting for it because it is one of my favorites. I have cooked this dish many times but … your writing, your preparation, your voice … is something so … exotic ;-).
    It looks so delicious and I definitely will try it soon;-). You had made it so easy that it becomes β€œfool-proof” my friend πŸ˜‰
    I love your attention to the details of preparation.
    Thanks for sharing Trang! Happy Cooking πŸ˜‰

    • Trang April 30, 2014 at 9:18 am #

      Hi Trang,

      I had no idea you were waiting for this recipe! I hope it lives up to your expectations πŸ™‚ It’s a really easy recipe. When you make it I hope you will share your results friend. Happy Cooking!!

      • Kimberly January 2, 2020 at 4:48 am #

        Is this similar to Taro???

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