In Vietnam, no meal feels complete without a bowl of canh (light soup). This light and refreshing amaranth soup, Canh Rau Dền, comes together in just minutes—simple, wholesome comfort in a bowl.
What’s Inside
What is Canh Rau Den ?
Rau Dền is amaranth, a leafy green that’s super popular in Vietnamese cooking. It’s refreshing, slightly earthy, and perfect for cooling you down on hot summer days.
In Vietnam, we always have some kind of canh on the table.
Canh means a light, clear soup—quick to cook, easy to eat, and comforting in its simplicity.
It’s different from súp (or xúp), which usually refers to Western-style soups like Súp Gà (chicken soup) or Súp Măng Cua (crab and asparagus soup).
You’ll find canh in many forms, from Canh Bi Do (pumpkin soup) to the tangy Canh Chua, and even borrowed versions like Canh Miso (miso soup) or Canh Kimchi (kimchi soup)
Canh Rau Dền is exactly what the name says—amaranth simmered in a light broth, often with a little minced pork or shrimp. Simple, quick, and nourishing, it’s one of those soups that feels like home.
Where to Find Amaranth Leaves
Amaranth leaves come in two types—green and red (often called “Red Army Spinach”). Both are great for cooking.
Vietnamese & Asian markets: usually labeled as rau dền, amaranth leaves, Vietnamese spinach, or Chinese spinach.
Indian stores: sold as Bhaji or Lal Maath (the red type).
Caribbean shops: often called Callaloo—though sometimes that name also refers to taro leaves, it’s most often amaranth.
I’ve even written a post all about popular Vietnamese veggies and the many ways they’re used in our cooking.
Ingredients
For 2 servings
- 1 bunch amaranth leaves (rau dền, about 7–9 oz / 200–250 g)
- 3.5 oz / 100 g minced pork (or 6–8 small shrimp, peeled & chopped)
- 2 cups water (500 ml)
- ½ tsp salt
- Chicken powder, to taste
- 1 tsp cooking oil
- 1 tbsp minced shallots
Instructions
Step 1: Prep – Rinse amaranth leaves, remove tough stems, and cut into 2–3 inch (5 cm) pieces.
Step 2: Cook – Heat oil, sauté shallots, then stir-fry minced pork or shrimp with salt until half-cooked. Add water, season with chicken powder, and bring to a boil, skimming foam.
Step 3: Finish – Add amaranth leaves, simmer 2–3 minutes until tender. Serve hot with steamed rice.
How to Serve Canh Rau Den
Vietnamese style: Set the pot of soup in the middle of the table, alongside steamed rice and other dishes.
Each person ladles some into their own small bowl, sipping it between bites of rice, meat, and veggies.
Western style: Portion the soup into individual bowls and serve it as a light starter or side. Its clean, refreshing taste makes it a perfect first course before a main dish.
How to Build a Balanced Vietnamese Meal
A typical Vietnamese everyday meal is built around a balance of cơm (rice) + canh (soup) + mặn (savory protein dish) + rau (pickles, stir-fried, or simply blanched greens).
🍚 Cơm (Rice)
Steamed jasmine rice is the heart of every meal—simple, fluffy, and comforting. (Try my quick microwave jasmine rice method!)
🍲 Canh (Soup)
A light, refreshing soup balances the richness of other dishes:
- Canh Rau Den (Amaranth soup with pork or shrimp)
- Canh Bi Xanh (Winter melon soup with pork or shrimp)
- Canh Khoai Mo (Ube soup)
🥩 Mặn (Savory main dish)
The star protein of the meal, often braised or caramelized:
- Thit Kho Trung (Braised pork belly with eggs)
- Ca Kho (Caramelized fish)
- Suon Ram Man (Caramelized pork ribs)
- Ga Kho Gung (Chicken braised with ginger)
🥬 Rau (Veggies / Pickles)
- Do Chua (Pickled carrot & daikon)
- Dua Chua (Pickled mustard greens)
- Stir-fried morning glory
- Light stir-fried cabbage with garlic
🌶️ Extras (Optional but common)
- Nuoc Cham (dipping fish sauce with garlic, chili, lime, sugar)
- Fresh Vietnamese herbs, cucumber, or tomato slices
Quick Asian Eats with Rice
with Garlic Scallion Sauce
Vietnamese Amaranth Soup (Canh Rau Dền)
Ingredients
- 1 bunch amaranth leaves rau dền, about 7–9 oz / 200–250 g
- 3.5 oz minced pork 100 g, or 6–8 small shrimp (peeled & chopped
- 2 cups water 500 ml
- ½ tsp salt
- Chicken powder to taste
- 1 tsp cooking oil
- 1 tbsp minced shallots
Instructions
- Wash the amaranth thoroughly, trim off the fibrous stems, and cut the leaves into 2–3 inch (5 cm) sections.
- Warm a little oil in a pot, sauté shallots until fragrant, then add ground pork or shrimp with a pinch of salt. Stir-fry until just turning opaque. Pour in water, season with chicken bouillon, and let it come to a boil, skimming off any foam.
- Add the amaranth, simmer gently for 2–3 minutes until the leaves are tender and vibrant. Serve hot alongside steamed jasmine rice.
