u003cstrongu003eQ: Can I use chicken instead of pork ribs?u003c/strongu003e

u003cstrongu003eA:u003c/strongu003e Yes, chicken works well and cooks faster.

u003cstrongu003eQ: Is yucca the same as cassava?u003c/strongu003e

u003cstrongu003eA:u003c/strongu003e Yes, they are the same root.

u003cstrongu003eQ: Can I skip saw leaf herb?u003c/strongu003e

u003cstrongu003eA:u003c/strongu003e You can, but it adds traditional flavor.

u003cstrongu003eQ: Can I store leftovers?u003c/strongu003e

u003cstrongu003eA:u003c/strongu003e Yes, keep in the fridge up to 3 days.

Bamboo Shoots Yucca Soup

5.0 from 1 vote

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There are some soups that don’t try to impress. They don’t shout with strong spices or bright colors. They just sit quietly on the stove, bubbling gently, filling the house with a soft, comforting smell. This Bamboo Shoots Yucca Soup is exactly that kind of food.

I grew up with soups like this one. Simple pots of broth, pork ribs simmering slowly, vegetables cut by hand, and everyone waiting patiently with bowls of rice. This soup was never written down in a notebook. It was cooked from memory, from feeling, from watching someone older than you stir the pot and say, “Just wait a little longer.”

Bamboo Shoots and Yucca Soup is a humble Khmer soup, but it carries a lot of heart. It’s the kind of food you make when you want something warm, filling, and familiar. Nothing fancy. Just honest ingredients and time.

Why You’ll Love This Soup

You’ll love this soup because it’s easy. Truly easy. You don’t need special skills or rare tools. If you can chop, rinse, and wait, you can make this.

You’ll also love how gentle the flavors are. The bamboo shoots add a light sour note. The yucca becomes soft and slightly sticky, almost creamy inside. The pork ribs make the broth rich without feeling heavy.

Most of all, this soup feels good to eat. It warms your body slowly. It tastes even better the next day. And it always feels like something made with care.

My Personal Experience

This soup reminds me of quiet afternoons at home. The kind of day when rain comes and goes, and the kitchen stays warm. My mother or aunt would start the soup early, before anyone asked what was for dinner.

I remember the sound of the pot lid rattling softly. The smell of bamboo shoots drifting through the house. Someone washing rice. Someone else chopping saw leaf herb with careful hands.

When I cook this now, I don’t rush. I let the soup take its time. I taste, adjust, and sometimes sit nearby doing nothing at all. Cooking this soup feels like slowing down, and I think that’s why I keep coming back to it.

Easy-to-Find Ingredients

One of the best things about this soup is how simple the ingredients are. You don’t need a long shopping list. Most items can be found at Asian markets, and some even at regular grocery stores.

Canned bamboo shoots make life easier, especially when fresh ones are hard to find. Yucca root might look intimidating, but once peeled, it’s very easy to work with. Pork ribs are affordable and full of flavor.

These are everyday ingredients, used in many Khmer kitchens, not just for special occasions.

Ingredients List

1 lb pork ribs, cut into bite-size pieces
1 small canned sliced bamboo shoots (5 oz), drained
1 lb fresh yucca root, peeled and cut into chunks, or ½ lb frozen yucca, thawed
1 small yellow onion, chopped
5 cups water
2 tablespoons fish sauce
½ tablespoon sugar
¼ teaspoon black pepper
5 fresh saw leaf herbs, chopped

Why These Ingredients Are Used

Pork ribs – Add natural richness and depth to the soup
Bamboo shoots – Give a light sour taste and crunchy texture
Yucca root – Makes the soup filling and slightly creamy
Onion – Adds sweetness to balance the broth
Fish sauce – Brings saltiness and umami
Sugar – Softens the sharp edges of the soup
Black pepper – Adds gentle warmth
Saw leaf herb – Fresh aroma and traditional Khmer flavor

Cooking Equipment Needed

Soup pot – Large enough to hold all ingredients comfortably
Cutting board – For chopping vegetables safely
Sharp knife – Makes peeling and cutting yucca easier
Spoon – For stirring and tasting

Cooking Instructions

Start by preparing all your ingredients. Peel the yucca carefully and cut it into chunks. Rinse the pork ribs under water. Drain the bamboo shoots well.

Place the pork ribs, bamboo shoots, yucca, chopped onion, and water into a soup pot. Set the heat to medium-high and bring everything to a gentle boil.

Once boiling, lower the heat and let it simmer. You’ll see foam rise to the top. You can skim it off if you like, but it’s okay if you don’t.

Let the soup cook until the pork ribs are tender and the yucca is soft. This usually takes about 35 to 45 minutes.

Season the soup with fish sauce, sugar, and black pepper. Stir gently and taste. Adjust if needed.

Turn off the heat and sprinkle chopped saw leaf herb on top. The smell at this point is wonderful.

Step-by-Step Directions

Rinse pork ribs and drain bamboo shoots
Peel and cut yucca into chunks
Add pork ribs, bamboo shoots, yucca, onion, and water to pot
Bring to a boil over medium-high heat
Lower heat and simmer until ribs and yucca are tender
Season with fish sauce, sugar, and black pepper
Turn off heat and add chopped saw leaf herb
Serve hot with rice

Tips for Best Flavor

Let the soup simmer slowly for tender meat
Taste before serving and adjust seasoning gently
Don’t overcook saw leaf herb; add at the end
Use fresh yucca when possible for better texture

Serving Suggestions

Serve with steamed jasmine rice
Pair with fried fish or dried fish
Enjoy with fresh cucumber on the side
Best eaten hot, straight from the pot

Final Thoughts

This Bamboo Shoots and Yucca Soup is not complicated, but it carries a lot of meaning. It’s food that feeds the body and calms the heart. Every time I make it, I feel connected to home, to family, and to the quiet moments that matter most.

If you enjoy simple Khmer soups, you might also like Bamboo Shoot and Slirk Ngup Soup, which has a brighter, tangier flavor, or Bamboo Shoots Soup with Pork, another gentle and comforting dish often served with rice.

For those curious about ingredients, you can read more about bamboo shoots in Southeast Asian cooking from root vegetable guides. This source help explain why these ingredients are so loved in many cultures.

Frequently Asked Questions (FAQs)

Q: Can I use chicken instead of pork ribs?

A: Yes, chicken works well and cooks faster.

Q: Is yucca the same as cassava?

A: Yes, they are the same root.

Q: Can I skip saw leaf herb?

A: You can, but it adds traditional flavor.

Q: Can I store leftovers?

A: Yes, keep in the fridge up to 3 days.