Thursday, August 8, 2013

kohlrabi "canh"

Canh is just a Vietnamese word for soup. This is a nice, light summer soup using whatever garden produce is available. Here's a free-form recipe of the one I made recently, which is probably my favorite way to enjoy kohlrabi:

Boil all the following ingredients until the vegetables are tender: 

-Homemade chicken or pork stock (You could use vegetable stock, too! I like a relatively clear broth for this soup, so I strain my stock well)
-Kohlrabi, peeled and cubed (include the chopped up leafy tops near the end of cooking. You could also use turnips and their tops)
-Potatoes, peeled and cubed (This addition thickens the broth a bit)
-Carrot, peeled and sliced
-Onion, cut in chunks
-Fish sauce to taste (or substitute salt)
-A little sugar to taste

Ladle over rice and enjoy.

What I particularly loved about making this canh was that everything (save for the fish sauce and sugar) was homegrown! A humble soup, but a triumph of self-sustainability. 


  1. I love those "triumphs of self-sustainability." They give me such a happy little thrill. And do you know I have never in my life eaten kohlrabi. Maybe I'll try and grow some next year....

  2. Oh, WELL done! The humble soup has so much going for it. I never knew that kohlrabi could go in soup ~ of course it can!

  3. That is a truly lovely bowl of soup and how fun that you grew most of the ingredients! I like the idea of serving it over rice too. :)

  4. I love soup. And with our cooler than usual August, I'm already contemplating winter soup lunches!

    Interesting about the fish sauce. Sally Fallon mentions it in her book, Nourishing Traditions, but as you say, it's an acquired taste and I'm not sure I want to acquire it, LOL. There is much to be said about authentic ingredients, however. They can make or break a particular cuisine.


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