Canh He Dau Hu Thit Bam / Tofu and Garlic Chive Soup with Pork Meatballs

If you’ve ever eaten dinner at a Vietnamese home, you already know there is always a soup on the table. It’s one of those unspoken rules of com gia dinh (Vietnamese family style dining) that a meal simply isn’t complete without a bowl of canh. And the kinds of soups you’ll find at the family table? You’ll rarely ever see them at any restaurant. So if you’ve never had this one before, let me introduce you to Canh He Dau Hu Thit Bam, a light Vietnamese garlic chive and tofu soup with tender pork meatballs. Soups like this one are a cornerstone of everyday Vietnamese cooking and, in my opinion, absolutely deserve a bigger spotlight.

Now, let me be transparent: this soup is not meant to be the star of the show. It’s not packed with bold, punchy flavor the way a bowl of pho or bun bo hue might be, and that’s not its job. Soups like canh he dau hu thit bam exist to provide nourishment, sustenance, and balance. They round out the meal. They fill bellies. They stretch the dollar when ingredients are running a little thin. When I was growing up, my mom never had a specific recipe for this kind of soup. She never measured anything. She just opened the fridge, looked at what we had, and made it work, because she needed to make sure my four siblings and I were all full by the end of dinner. When you’re feeding a family of that size with limited means, you learn to be resourceful, and a big pot of canh is one of the most resourceful moves in Vietnamese cooking.

That’s the beauty of this dish. A few simple ingredients, one pot, and less than 30 minutes of your time will give you a soup that feels like a warm hug from someone who loves you. If you grew up in a Vietnamese household, this should taste like home. And if you didn’t, consider this your invitation to the table.

What is Canh He Dau Hu Thit Bam?

Canh He Dau Hu Thit Bam translates to garlic chive and tofu soup with ground pork. Let me break the name down so you can pick up each ingredient with confidence at an Asian grocery store or impress someone at the dinner table:

Canh means soup in Vietnamese, specifically the category of light, brothy soups served alongside rice and other dishes as part of a family meal.

He refers to garlic chives, also known as Chinese chives or flat chives. These are not the same as the thin, delicate chives you see at Western grocery stores. Garlic chives are wider and flatter, and they carry a gorgeous, mild garlic flavor that perfumes the entire broth.

Dau Hu means tofu. For this recipe, I use medium-firm tofu, which holds its shape in the soup while still offering that soft, silky bite.

Thit Bam means minced or ground meat, in this case, pork. I form mine into small meatballs for a more elegant presentation and a better eating experience.

Tips for the Best Canh He Dau Hu

Don’t overcook the garlic chives. This is the number one mistake people make. Garlic chives should be added at the very end, right when you turn off the heat. They cook in the residual heat and stay vibrant and fragrant.

Skim your broth. Taking 30 seconds to skim the foam after adding the meatballs makes a noticeable difference in the soup’s clarity and taste.

Use medium-firm tofu. Soft tofu will break apart too easily in the pot. Firm tofu works in a pinch, but medium-firm gives you the ideal texture for this soup.

Make it your own. True to the spirit of this dish, you can adapt it based on what you have. Some cooks add tomato wedges for a touch of acidity. Others toss in a handful of spinach or bok choy if garlic chives are hard to find. The soup is forgiving and flexible, so make it your own!

Canh He Dau Hu Thit Bam / Tofu and Garlic Chive Soup with Pork Meatballs

4.4 from 5 votes

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Ingredients

US Metric

• 3 quarts 3 Water

• 16 oz 16 Medium Firm Tofu

• 1 1 bundle Garlic Chives

• 1/2 tbsp 1/2 Sugar

• 1 tbsp 1 Chicken Bouillon

• 2 tbsp 2 Dear Mam Fish Sauce

• Pork Meatballs:

• 1/2 lb 1/2 Ground Pork

• 1/2 tsp 1/2 Dear Mam Fish Sauce

• 1/2 tsp 1/2 Sugar

• 1/4 tsp 1/4 Black Pepper

• Garnish:

• Black Pepper

Directions

• Prepwork:
• Remove the tofu from its packaging and drain it well. Cut it into bite-sized cubes, roughly 1-inch squares. Set aside on a plate lined with a paper towel to absorb any excess moisture
• Wash the garlic chives thoroughly under cold water. Trim off the tough, woody ends at the base (usually the bottom inch or so) and discard them. Cut the remaining chives into 2-inch pieces. Set aside
• Make the pork meatball mixture:
• In a medium bowl, combine the ground pork with fish sauce, sugar, and black pepper. Mix everything together until the seasonings are evenly distributed
• Cook the canh he dau hu thit bam:
• Add 3 quarts of water to a large pot and bring it to a rolling boil over high heat. Using two spoons, scoop small portions of the pork mixture and gently drop them into the boiling water. Let the meatballs cook for about 3 to 4 minutes. You will see them float to the surface, and the water will turn slightly cloudy. Skim off any impurities that rise to the top
• Lower the heat, carefully add the cubed tofu to the pot, and let the soup simmer for 5 minutes. Season the broth with chicken bouillon, sugar, and Dear Mam Fish Sauce. Taste the broth and adjust the seasonings to your preference
• Turn off the heat, and add in the garlic chives, and let the residual heat wilt the chives
• Serve:
• Serve the soup in bowls alongside steamed rice or directly over it. Garnish with fresh ground black pepper and pair with your favorite Vietnamese dishes. Enjoy!

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Frequently Asked Questions

Can I use chicken broth instead of water? Absolutely. Chicken broth will give you a richer, more flavorful base. If you go this route, reduce the chicken bouillon to taste so the soup does not become too salty.

Where can I find garlic chives? Any Asian grocery store will carry them, usually in the produce section near the herbs. They’re sometimes labeled as Chinese chives or flat chives. If you cannot find them, green onions make a reasonable substitute, though the flavor will be different.

Can I make this soup ahead of time? You can prepare the broth and meatballs ahead of time and store them in the fridge for up to 3 days. Add the tofu and garlic chives fresh when you reheat, so they do not become mushy or overcooked.

Is this soup gluten-free? Check the labels on your fish sauce and chicken bouillon, as some brands contain gluten. The soup itself is naturally gluten-free when made with gluten-free seasonings.