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A steaming bowl of Canh Rau Den, Vietnamese amaranth soup, with tender green and red amaranth leaves floating in a clear broth, served simply in a patterned bowl.

Vietnamese Amaranth Soup (Canh Rau Dền)

Canh Rau Dền (Vietnamese Amaranth Soup) – A light, everyday soup made with sautéed shallots, shrimp or pork, and tender amaranth leaves simmered in a clear, savory broth. Best enjoyed hot with steamed jasmine rice as part of a balanced Vietnamese meal.
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Prep Time: 5 minutes
Cook Time: 5 minutes
Course: Appetizer, Soup
Cuisine: Vietnamese
Servings: 2 servings
Author: Cielle

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.
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