How to Make Vietnamese Vegetarian Sweet Soup (Canh Kiểm)

Canh kiểm chay is a traditional Southern Vietnamese vegetarian soup known for the natural sweetness of root vegetables and the rich creaminess of coconut milk. Its light ivory broth is slightly thick, fragrant, and comforting, creating a dish that is both wholesome and full of flavour. If you’re looking for an authentic recipe to prepare for vegetarian days or offerings during full moon ceremonies, Vô Úy Vegetarian Restaurant invites you to discover this step-by-step guide.

Canh Kiểm Chay – A Traditional Southern Vietnamese Dish

Canh kiểm chay is a familiar dish in Southern Vietnamese cuisine, especially during vegetarian meals and offerings on the first and fifteenth days of the lunar month. The name “kiểm” is believed to refer to the combination of many different ingredients cooked together in one pot, carefully balanced to create a harmonious flavour.

Traditional vegetarian canh kiểm is prepared with sweet potatoes, pumpkin, ripe saba bananas, dried sweet potato noodles, wood ear mushrooms, and coconut milk. When simmered together, these ingredients create a naturally sweet, creamy soup with the distinctive aroma of coconut. Originating in Southern Vietnam, this comforting dish remains a favourite for vegetarian family meals and ceremonial offerings.

How to Cook Rich and Creamy Vegetarian Canh Kiểm

If you’d like to prepare a nourishing vegetarian dish for your family, canh kiểm chay is an excellent choice. Although simple to make, it offers a wonderful balance between the natural sweetness of vegetables and the rich creaminess of coconut milk.

Ingredients

While canh kiểm can be prepared with additional ingredients such as yardlong beans, cassava, peanuts, jackfruit, or wood ear mushrooms, the following ingredients form the traditional base of the dish.

• 500 g sweet potatoes
• 16 ripe saba bananas (about one medium bunch)
• 800 g pumpkin
• 150 g dried sweet potato noodles
• 50 g wood ear mushrooms
• 500 ml thick coconut milk
• 1 litre thin coconut milk

Instructions

Step 1: Prepare the Ingredients

Soak the wood ear mushrooms in water for about 30 minutes until softened. Remove the tough stems, rinse thoroughly several times, and slice into thin strips. Soak the dried sweet potato noodles in warm water for about 30 minutes until softened, then rinse and drain well. Peel the sweet potatoes, wash them, and cut them into chunks about 3 cm thick. Soak them in lightly salted water for around 15 minutes to prevent browning.

Peel the saba bananas and soak them together with the sweet potatoes. Peel the pumpkin, wash it, and cut it into large bite-sized pieces. Since pumpkin cooks faster than sweet potatoes, cut the pieces slightly larger to ensure even cooking. Drain the bananas and sweet potatoes. Place the sweet potatoes and pumpkin in a large bowl and marinate them with 5 tablespoons of sugar and 1 teaspoon of salt for about 30 minutes.

Step 2: Cook the Soup

Combine 1 litre of thin coconut milk with 1 litre of water to make approximately 2 litres of cooking liquid. Place the marinated sweet potatoes, pumpkin, and softened sweet potato noodles into a large pot. Pour in the diluted coconut milk and bring everything to a boil. Once the soup reaches a rolling boil, add the saba bananas. Continue simmering for 10–15 minutes until all the vegetables become tender.

During cooking, skim off any foam that rises to the surface to keep the broth clear. Once the vegetables are fully cooked, add the wood ear mushrooms and 500 ml of thick coconut milk. Season with another 5 tablespoons of sugar and 1 teaspoon of salt to balance the flavours. Simmer gently until the soup begins to bubble again, then remove it from the heat.

Step 3: Serve

Ladle the vegetarian canh kiểm into serving bowls and enjoy while hot for the best flavour.

The finished soup offers the gentle richness of coconut milk, complemented by the natural sweetness of sweet potatoes, pumpkin, and ripe saba bananas. The vegetables are soft and creamy, while the wood ear mushrooms and sweet potato noodles add a pleasantly chewy texture. Together, they create a comforting, nutritious vegetarian dish that’s perfect for family meals.

Tips for Cooking Vegetarian Canh Kiểm at Home

The quality of the ingredients and cooking technique greatly influence the final flavour of canh kiểm. Keeping the following tips in mind will help you achieve the best results.

• Cut the sweet potatoes into slightly smaller pieces than the bananas and pumpkin so everything cooks evenly without falling apart.
• Feel free to add ingredients such as jackfruit, tapioca pearls, taro, or a little vanilla extract for additional flavour.
• Adjust the amount of cooking liquid to avoid making the soup too thin or overly thick.
• Simmer over medium heat and avoid overcooking, as this may reduce the liquid too much or cause the vegetables to become mushy.

Following these simple tips will help you prepare a rich, creamy, and beautifully presented bowl of vegetarian canh kiểm.

Frequently Asked Questions

Should You Sauté the Ingredients Before Cooking?

Pre-sautéing is optional. However, lightly sautéing mushrooms or tofu skin in a little cooking oil with a pinch of salt can enhance their aroma, resulting in a richer and more flavourful soup.

Why Does Vegetarian Canh Kiểm Become Cloudy?

Several common factors may cause the soup to become cloudy:

• Stirring too vigorously after the sweet potatoes have softened.
• Sweet potatoes breaking apart during cooking.
• Boiling the soup for too long after adding the coconut milk.

To maintain a smooth and attractive broth, cook over medium heat, stir gently, and add the coconut milk near the end of the cooking process.

Can You Make Canh Kiểm Without Coconut Milk?

Yes. Although coconut milk provides the signature richness of canh kiểm, the soup can still be prepared without it. The result will be lighter and less creamy. If you prefer a mild richness, you may substitute diluted coconut milk or light coconut milk instead.

How Long Can Vegetarian Canh Kiểm Be Stored?

Vegetarian canh kiểm can be refrigerated for approximately 1–2 days. When reheating, warm it gently over low heat while stirring carefully to prevent the coconut milk from separating.

When Should Coconut Milk Be Added?

Thick coconut milk should be added during the final stage of cooking, once all the vegetables have become tender. Simmer gently until the soup just begins to bubble, then remove it from the heat. This helps preserve the smooth texture and prevents the coconut milk from separating.

How Can You Make Canh Kiểm Less Rich?

If you prefer a lighter version, simply use diluted coconut milk or mix the coconut milk with a little water before cooking. This maintains the characteristic flavour while reducing the richness.

Conclusion

With this simple recipe from Vô Úy Vegetarian Restaurant, you can easily prepare rich, creamy vegetarian canh kiểm at home for vegetarian days, family gatherings, or traditional lunar celebrations. If you’re looking for the perfect place to enjoy authentic Vietnamese vegetarian cuisine with family and friends, visit Vô Úy Vegetarian Restaurant at 47 Street No. 3, CityLand Park Hills Residential Area, Go Vap Ward, Ho Chi Minh City. Our carefully crafted vegetarian menu and peaceful dining atmosphere promise a memorable culinary experience for every guest.