How to make Canh Cai

Why cooks start here

Canh Cai is cooked the way home kitchens cooks it — salt judged by hand, fat used generously, and the table set for sharing. This is the home version, written down the way a vietnamese family cook actually puts it on the table.

Canh Cai finds its home in the warm kitchens of Vietnam, where its simplicity and comfort make it a staple for family meals. Often enjoyed as part of a midday or evening spread, this soup reflects the unpretentious nature of Vietnamese home cooking. The dish comes together with a handful of ingredients, each contributing to a harmonious and nourishing bowl that complements the array of flavors at the table. The taste of Canh Cai is a delicate balance of mild mustard greens and tofu, enriched by the depth of pork stock. The generous use of fat and a mindful pinch of fine sea salt bring out the natural flavors, while scallions add a bright note. The soup's warmth and simplicity invite you to savor each spoonful, reminiscent of the care and skill of home cooks who prepare it with love.