Canh Cải Nấu Thịt Băm (Classic Mustard Greens Soup with Minced Pork)
Món truyền thống · Vietnamese
A comforting and classic Vietnamese soup featuring tender mustard greens and savory minced pork in a light, flavorful broth. This is the quintessential version of the dish, perfect for a simple yet satisfying meal.
Đánh giá công thức này
Chọn từ 1 đến 5 sao. Mỗi công thức chỉ có thể được đánh giá một lần.
Chưa có đánh giá.
Nguyên liệu
- Mustard greens (cải bẹ xanh)500g
- Minced pork200g
- Garlic3 cloves
- Fish sauce2 tbsp
- Vegetable oil1 tbsp
- Water1.5 liters
- Saltto taste
- Black pepperto taste
- Scallions (optional garnish)2 stalks
Các bước
- 1
Wash and chop the mustard greens into bite-sized pieces. Mince the garlic.
- 2
Marinate the minced pork with 1 tbsp fish sauce, a pinch of salt, and black pepper. Let it sit for 10 minutes.
- 3
Heat vegetable oil in a pot over medium heat. Sauté minced garlic until fragrant.
- 4
Add the marinated minced pork to the pot and stir-fry until it's mostly cooked and slightly browned.
- 5
Pour in 1.5 liters of water and bring to a boil.
- 6
Add the chopped mustard greens to the boiling broth. Cook for about 5-7 minutes, or until the greens are tender but still vibrant.
- 7
Season the soup with the remaining 1 tbsp fish sauce, salt, and black pepper to taste.
- 8
Ladle the soup into bowls. Garnish with chopped scallions if desired.
