As a traditional dish cherished by generations of Hai Phong residents, ‘canh cu’ or tuber soup is a standout, especially popular in winter, drawing food lovers from far and wide.

Locals said canh cu is made from a distinctive tuber known as "cu canh" (Dioscorea alata). This ingredient is also referred to as "cu dau" (a round, large tuber) or "cu coc" (elongated tuber).

Hai Phong people mostly cook cu canh with seafood, such as shrimp, fish, and pork, to create a mixture with thickness like porridge, which is called ‘canh cu’.

This dish can be enjoyed as is, served with rice, or modified into versions like hotpot.

According to Le Tuan Anh, who owns a restaurant on Tra Le Street, in Le Chan District, there are two varieties of cu canh, including purple tuber and white tuber Of these, the white variety is more favored.

For authenticity and flavor, Anh prefers white cu canh grown in Do Son. He selects tubers that aren't too young and are uniformly round and large.

The meat and fish used in the soup can vary to enhance the sweetness, but most Hai Phong people prefer shrimp and ca loc or ca chuoi (hanna maculate).

It is easy to prepare canh cu. It needs to be cleaned with water to remove sand, and then unpeeled and cleaned once again.

After that, tubers are grated with a spoon or finely chopped with a knife to preserve its sweet flavor and achieve a creamy, thick consistency when cooked.

The broth for canh cu doesn't require elaborate seasoning. It can be made from simmered pig or fish bones, or shrimp head to ensure a naturally sweet flavor.

“You need to use fresh shrimp, soaked in ice water for easy peeling and to retain their freshness. Shrimp heads are crushed, strained for extracts, while shrimp bodies are chopped, lightly sautéed, and seasoned,” Anh explained.

The next step is boiling shrimp extract, adding spices and grated tubers, and maintaining a medium heat while stirring to prevent lumps.

When the soup is nearly cooked, it is time to add fried shrimp, and wait some minutes until the soup boils gently.

Besides the primary ingredients of cu canh and seafood, Hai Phong people also use rau can (celery). The vegetable is added when the soup is nearly ready to be sure that it remains crisp and flavorful.

The soup is available all year round but is most popular in winter. It's simple to eat; just scoop it into a bowl and slurp it up, no need to use chopsticks or a spoon.

Thao Trinh