Canh Tao/Rong Bien (Vietnamese Seaweed Soup)

Sunday, October 9, 2011
Canh Tao Rong Bien (Vietnamese Seaweed Soup) 1

After I made the Canh Du Du (Vietnamese Papaya Soup), I remembered that Koreans often serve seaweed soup to new mothers to replenish iron. I decided to make Canh Rong Bien (Vietnamese Seaweed Soup) instead. My mom used to make this soup quite often when I was growing up. When I saw a package of laver at the grocery store, I purchased it with this soup in mind.

The type of seaweed used in this soup is not the same type used in making sushi. This laver is black with a purplish tint, is dried in thick sheets, and is not seasoned. Don't substitute as nori is far too salty for this type of preparation.

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