White Yam with Pork Soup

Q: What is saw-leaf herb?

Saw-leaf herb is the leaf of Eryngium foetidum , also called culantro. It has long, serrated leaves and a strong, fresh aroma that is often compared to cilantro. In Cambodian cooking, it is used as a finishing herb in soups and salads.

Overhead view of Cambodian white yam and pork soup in a ceramic bowl, topped with chopped green onion and saw-leaf herb. — A gentle Cambodian soup thickened naturally with grated white yam.

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Some Cambodian soups are built for quiet evenings, and this white yam with pork soup is one of them. The broth turns gently cloudy from the grated yam, giving it a soft body that feels filling without being heavy. Ground pork adds a clean savoury note, and a handful of saw-leaf herb at the end lifts the whole pot with a fresh, grassy aroma.

It is a simple country-style soup, the kind you can stir together with ingredients from a local market and a pot you already own. The steps are short, the seasoning is forgiving, and the final bowl tastes like something a Khmer home cook would set on the table without fuss.

What You Need

The soup relies on three main ingredients: starchy white yam, ground pork, and fresh saw-leaf herb. White yam is the thickener here, so choose one that feels firm and heavy for its size. Ground pork should be fresh and not too lean, because a little fat keeps the meat tender in the boiling water. Saw-leaf herb, also called chee pala in Khmer, is added at the very end so its aroma stays bright. If you are new to this herb, the University of Florida IFAS Extension explains that culantro—its other common name—has serrated leaves and a stronger flavour than cilantro.

Equipment

Soup pot: To bring the water to a boil and simmer the pork and yam until the yam is tender.
Chef’s knife: To chop the green onion and the saw-leaf herb.
Cutting board: To hold the green onion and herbs while chopping.
Vegetable peeler: To remove the skin from the white yam before grating.
Grater: To grate the peeled white yam into small pieces so it melts into the broth.
Measuring cup: To measure the 4 cups of water.
Measuring spoons: To measure the fish sauce, black pepper, sugar, and salt.
Mixing bowl: To mix the ground pork with fish sauce, pepper, and green onion before cooking.
Wooden spoon: To stir the soup often, especially after the yam goes in, so it does not stick.
Ladle: To transfer the finished soup and broth into serving bowls.

How to Make White Yam with Pork Soup

Step 1: Season the ground pork

In a small mixing bowl, combine ½ lb (255 g) ground pork, 1 tablespoon fish sauce, ¼ teaspoon black pepper, and 2 chopped green onion stalks. Mix well with a spoon until the seasoning is evenly distributed. Set the bowl aside while you prepare the yam and the water.

Step 2: Boil the water

Pour 4 cups water into a soup pot and set it over high heat. Let the water come to a rolling boil. A wider pot helps the water heat faster, but any medium soup pot will work.

Step 3: Add the pork and yam

Once the water is boiling, add the seasoned ground pork and 1 lb (450 g) grated white yam. Stir gently to break up the pork into small pieces. The yam will start to release starch and turn the broth slightly cloudy. Cook until the yam is tender, stirring often so the grated yam does not settle and stick to the bottom of the pot.

Step 4: Season the broth

When the yam is tender, season the soup with 1 tablespoon sugar, ½ teaspoon salt, and extra fish sauce to taste. Stir well and let the soup simmer for another minute so the seasonings dissolve. Taste the broth and adjust—the soup should be gently salty with a faint sweetness from the sugar.

Step 5: Finish with saw-leaf herb

Turn off the heat and stir in 6 chopped fresh saw-leaf herb leaves. The residual heat will soften the leaves and release their aroma without cooking them into a dull green. Ladle the soup into bowls and serve hot.

Cooking Tips

Stir the pot often after adding the grated yam. White yam is starchy, and the starch can settle on the bottom and catch if the soup sits without movement.
Keep the saw-leaf herb for the end. Its flavour is volatile, and adding it after the pot is off the heat preserves the fresh aroma that defines this soup.
If the broth looks thicker than you like, add a splash of hot water and stir. The soup is forgiving, and a little extra water will not dull the taste.

How to Serve

Ladle the soup into deep bowls and serve it hot as part of a Cambodian family meal. It pairs well with steamed jasmine rice and a simple side of fresh vegetables or pickles. For another pork soup in the same comforting style, try our grounded pork stuffed cabbage soup. If you enjoy starchy root vegetables in broth, our yellow yam soup with pork ribs is a natural next recipe to explore.

Frequently Asked Questions

What is saw-leaf herb?

Saw-leaf herb is the leaf of Eryngium foetidum, also called culantro. It has long, serrated leaves and a strong, fresh aroma that is often compared to cilantro. In Cambodian cooking, it is used as a finishing herb in soups and salads.

How do I know when the white yam is tender?

Pierce a piece of grated yam with a spoon or fork. It should go through without resistance, and the yam should look soft and slightly translucent at the edges. If it still feels firm, simmer for a few more minutes and check again.

Can I make this soup ahead of time?

The soup is best served fresh, but you can store leftovers in a covered container in the refrigerator for up to two days. Reheat gently on the stove, adding a little water if the broth has thickened. The saw-leaf herb will lose some of its brightness after storage, so you may want to add a fresh pinch when reheating.

Final Thoughts

White yam with pork soup is not a dish that asks for attention. It simmers quietly, thickens on its own, and finishes with a herb that smells like a Cambodian garden after rain. The next time you want a bowl of something soft, savoury, and undemanding, this is a recipe worth keeping close.