Canh Cải Nấu Thịt Băm with Shrimp Paste (Regional Twist)
75% chuẩn vị · Vietnamese
A flavorful variation of the classic soup, incorporating a small amount of shrimp paste (mắm ruốc) for a deeper, more complex umami profile, often found in Central Vietnamese cooking.
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
- Shrimp paste (mắm ruốc)1 tsp
- Fish sauce1 tbsp
- Vegetable oil1 tbsp
- Water1.5 liters
- Saltto taste
- Black pepperto taste
- Fresh cilantro (garnish)small bunch
Các bước
- 1
Wash and chop the mustard greens. Mince the garlic.
- 2
Marinate the minced pork with 1 tsp fish sauce, salt, and pepper.
- 3
In a small bowl, dissolve the shrimp paste in about 50ml of warm water. Strain if necessary to remove solids.
- 4
Heat vegetable oil in a pot. Sauté minced garlic until fragrant.
- 5
Add the marinated minced pork and stir-fry until browned.
- 6
Pour in 1.5 liters of water and bring to a boil.
- 7
Add the dissolved shrimp paste mixture to the boiling broth.
- 8
Add the chopped mustard greens and cook for 5-7 minutes until tender.
- 9
Season with the remaining 1 tbsp fish sauce, salt, and pepper to taste. Adjust seasoning carefully due to the shrimp paste.
- 10
Serve hot, garnished with fresh cilantro.
