Canh khoai môn — Vietnamese taro soup — is the ultimate home-cooking comfort dish. Cubes of taro root simmered in a pork or duck broth until they're soft and creamy, naturally thickening the soup with their starch. The taro absorbs the savory broth and releases its own subtle sweetness and nuttiness. In NYC, canh khoai môn is more of a home-cooking staple than a restaurant menu star, but you can find it at Vietnamese delis, family-style restaurants, and bakeries that serve homestyle meals in Chinatown, Sunset Park, and the East Village.
Kitchen Co Ut top-pick
Kitchen Co Ut's taro soup appears on their menu as a homestyle soup option. The taro is cooked until it's just starting to break down at the edges — the corners soften into the broth, thickening it naturally, while the cubes still hold their shape. The pork ribs add depth, and the scallions on top provide freshness. The portion is generous, and the price is reasonable. It's the kind of soup that tastes like it came from a Vietnamese home kitchen.
Thanh Da best-value
Thanh Da occasionally features taro soup as a daily special. When available, it's a must-order: the taro is velvety and creamy, the broth is rich and savory, and the pork provides depth. The soup is served as a side or as part of a rice plate. The Sunset Park location, deeply embedded in the Vietnamese community, is the best bet for finding this homestyle specialty.
Nón Lá hidden-gem
Non La's taro soup is a lighter, more refined version. The broth is clearer, the taro is precisely cooked, and the flavors are clean and pure. The soup is often featured as a starter or side. The East Village setting provides a more polished experience.
Recipe for This Dish
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