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If you grew up in a Vietnamese household, you already know that soups like this were just part of home. Canh Rau Dền is another classic at-home Vietnamese soup that you will rarely ever find at a restaurant, but it shows up at weeknight dinners all the time. What cracks me up is that, right now, one of the biggest viral trends on social media is brothy rice. People are just now discovering how comforting it is to pour warm soup over rice, and I honestly find that so funny because cozy soups like this were a cornerstone of my family meals growing up. Now, honestly, though, I love it. I am so glad people are finally getting more exposure to eating rice and soup together, because it is such an elite combo. Today, we are breaking down how to make one of my favorites, Canh rau den.

What Is Canh Rau Den

Canh Rau Den is a light and cozy Vietnamese soup made with red amaranth greens. It is clean, nourishing, and incredibly simple. The broth is usually flavored with dried shrimp, fresh shrimp, or ground pork, depending on each family’s recipe. The greens cook down to a tender, silky texture, turning the broth a rosy tint. It is the kind of soup that always brings me back to my mom’s kitchen.

A bowl of canh rau den being lifted into a spoon

What is Rau Den

Rau Dền, or sometimes called amaranth or Vietnamese callaloo, is a leafy green vegetable that comes in both green and red varieties. The red variety has beautiful purple-red leaves that bleed into the broth, giving the soup a naturally pink hue, while the green variety is slightly milder but just as delicious. The vegetable has long, slender stems with soft, delicate leaves, and the red variety has deep magenta veins that can lightly stain the cutting board when you chop it.

a bundle of red amaranth used to make canh rau den

Amaranth wilts quickly, cooks fast, and becomes tender without turning mushy. The stems can vary in thickness, so trimming away any woody or tough ends is important for the best texture. Its flavor is clean, slightly sweet, and earthy, with a fresh vegetal taste that works beautifully in brothy Vietnamese soups. To prepare it, cut the stems into manageable pieces, separate any thicker stems from the tender leaves, and discard any tough or woody sections. Wash the greens thoroughly, as amaranth tends to hold dirt. After that, it is ready to go straight into your soup pot.

How to Make Canh Rau Den

Prep Work:

Start by preparing the amaranth. Separate the stems, trim off any tough ends, and cut the leaves and stems into smaller pieces. Wash and rinse thoroughly until the water runs clean.

Finely dice a small shallot, mince some garlic, and finely chop a handful of green onions. Set everything aside.

Building the Broth:

Begin by soaking dried shrimp in water for about ten minutes to rehydrate them.

In a large pot, heat a small splash of oil and sauté the diced shallot and minced garlic until fragrant. Add the rehydrated dried shrimp and sauté for another minute to bring out more of its flavor. Pour in about four quarts of water and bring it up to a boil. Skim off any impurities that float to the top to keep your broth clear. Once the broth is clean, add all of the amaranth greens. Season with a little sugar, fish sauce, and a pinch of MSG.

Making the Shrimp Balls:

Take cleaned, deveined shrimp and chop them with a knife until they form a loose paste. Add finely chopped green onions, minced garlic, fish sauce, sugar, and white pepper. Continue chopping and folding the mixture together until it becomes a rough paste you can scoop.

Using two spoons, scoop up small portions of the shrimp mixture and gently drop them into the simmering soup. Cook for a few minutes, just until the shrimp balls float.

Serve:

Taste the soup and make any final seasoning adjustments. Serve it ladled over a bowl of fresh rice or enjoy it on the side with your meal. Garnish with green onions and fresh ground black pepper. Enjoy!