White Yam with Pork Soup

5.0 from 3 votes

White Yam with Pork Soup is one of those quiet Khmer country dishes that never tries to show off. It is simple, gentle, and honest. The kind of soup that appears on the table without much effort, usually in an old pot that has cooked many meals before.

When I was growing up, this soup was cooked often during the rainy season. My mother made it when vegetables were easy to find and pork needed to be stretched carefully to feed everyone. The smell of white yam cooking in water always felt soft and calming, not strong or heavy.

This recipe is very easy and friendly for beginners. You do not need special skills or tools. I will explain everything slowly, the same way I would if you were standing next to me in my kitchen.

Why You’ll Love This Soup

This soup is light but filling. The white yam gives the broth a soft, slightly thick texture that feels gentle on the stomach. It is not oily or heavy, but it still makes you feel full and satisfied.

The taste is clean and simple. You can clearly taste the pork, the yam, and the fresh herbs at the end. Nothing is overpowering. It is the kind of food you eat when you want to rest your body.

This soup is also very forgiving. If you add a little more water or a little more yam, it will still taste good. That is why many home cooks love it.

My Personal Experience

I still remember watching my mother grate white yam using a small hand grater. Her hands moved slowly and carefully. The sound of the grater was soft, almost like rain falling on a roof.

She never measured the water exactly. She poured until it looked right. When I asked how much salt to add, she said, “Just enough so it tastes like soup.” At that time, I did not understand what she meant. Now I do.

When I cook this soup today, I still hear those sounds. The spoon touching the pot. The gentle boiling. The smell of saw leaves at the end. It feels like being home again, even if I am far away.

Easy-to-Find Ingredients

This recipe uses very simple ingredients that most Khmer households already have. You can find everything easily at local markets.

White yam is common in countryside markets and sometimes in city markets too. You can ask the seller for the starchy white yam used for soup.

Ground pork is affordable and easy to work with. You do not need a special cut. Just make sure it is fresh.

The herbs are important, but not stressful. Saw leaves add a strong fresh smell, but even a small amount is enough.

Ingredients List

1/2 lb (255 g) ground pork
1 tablespoon fish sauce
1/4 teaspoon black pepper
2 stalks green onion, chopped
4 cups water
1 lb (450 g) white yam, peeled and grated (about 2 cups)
1 tablespoon sugar
1/2 teaspoon salt
6 fresh saw leaves herb (chee pala), chopped

Why These Ingredients Are Used

Ground pork adds gentle richness and protein
Fish sauce brings salty depth and Khmer flavor
Black pepper adds warmth without heat
Green onion keeps the pork soft and fragrant
Water creates a clean and light broth
White yam thickens the soup and makes it filling
Sugar balances the salty flavor
Salt helps all flavors come together
Saw leaves herb finishes the soup with a strong aroma

Cooking Equipment Needed

Soup pot – for boiling and cooking the soup
Mixing bowl – to season the ground pork
Wooden spoon – for stirring gently
Grater – to grate the white yam safely

Cooking Instructions

First, season the ground pork. Mixing it before cooking helps the pork taste good inside the soup, not just on the surface. Mix gently so the pork stays soft.

Bring the water to a full boil before adding anything. This helps keep the soup clear and clean.

After adding the pork and yam, stay nearby and stir often. Grated yam can stick to the bottom if left alone.

Add the herbs at the very end. This keeps their smell fresh and bright.

Step-by-Step Directions

In a small bowl, mix ground pork with fish sauce, black pepper, and chopped green onion.
Bring the water to a boil in a soup pot.
Add the seasoned pork and grated white yam to the boiling water.
Stir often and cook until the yam is soft and the soup thickens.
Season with sugar and salt. Taste and adjust if needed.
Turn off the heat and add chopped saw leaves herb.
Serve hot with rice.

Tips for Best Flavor

Grate the white yam fresh, not too early
Stir gently and often
Taste before adding more salt
Add herbs after turning off the heat

Variations and Adaptations

Use basa fish instead of pork
Use snakehead fish for countryside-style flavor
Reduce sugar if you prefer lighter taste

Serving Suggestions

Serve hot with steamed rice
Eat with simple boiled vegetables
Enjoy as a light lunch or dinner

Storing Leftovers

Store in the refrigerator for up to 2 days
Reheat gently on the stove
Add a little water if the soup becomes thick

Final Thoughts

White Yam with Pork Soup is not fancy food. It is everyday food. It is the kind of dish that quietly takes care of you.

If you enjoy gentle Khmer soups like this, you may also like Khmer Pumpkin Pork Soup and Bitter Vines Soup. For more background on traditional Khmer food, this Cambodian food culture guide is a helpful read.

Thank you for cooking along with me. I hope this soup brings you the same calm feeling it has brought to my family for many years.

Frequently Asked Questions (FAQs)

Q: Can I use fish instead of pork?

A: Yes, basa fish or snakehead fish works very well.

Q: Is white yam the same as taro?

A: No, white yam is lighter and softer than taro.