Canh Rau Khoai Lang Nấu Tôm Khô (Sweet Potato/Yam Leaves Soup with Dried Shrimp)

I went to the grocery store the other day in search of water spinach / morning glory (rau muống) for a quick vegetable side dish. But at $4.99/lb and a bundle of over 2 lbs, I skip the water spinach and got yam leaves instead. Yam or sweet potato leaves are an underrated leafy vegetable. You probably won’t find them at American grocery stores, as they are usually considered a throwaway part of the tubers. Head to an Asian grocery store and they are available aplenty. They are very similar to the water spinach / morning glory in appearance, texture, and flavor. The main difference is that there are no large hallow stalks that the water spinach is most prized for. Yam leaves are nutritious, delicious, and relatively inexpensive. To prepare them, pinch a leaf or two with a bit of tender stem. Discard the main stalk, as they may be woody and tough to eat. Wash and rinse thoroughly a couple of times then drain off any excess water before cooking. You can use the yam leaves in a simple stir fry with garlic and ginger, or in a soup. A quick soup recipe with yam leaves and dried salted shrimp is below for a traditional Vietnamese home-cooked family-style meal.