Canh Rau Ngót Thịt Băm (Vietnamese Malabar Spinach Soup with Minced Pork)
Món truyền thống · Vietnamese
A classic and comforting Vietnamese soup featuring tender malabar spinach and savory minced pork in a light, flavorful broth. This is the quintessential version, highlighting fresh ingredients and simple preparation.
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
- Malabar spinach (rau ngót)500g
- Minced pork200g
- Garlic2 cloves
- Fish sauce2 tablespoons
- Water1.5 liters
- Saltto taste
- Black pepperto taste
- Cooking oil1 tablespoon
Các bước
- 1
Wash the malabar spinach thoroughly and pick the leaves. Roughly chop them.
- 2
Mince the garlic. In a bowl, marinate the minced pork with half of the minced garlic, 1 tablespoon of fish sauce, salt, and pepper. Set aside for 10 minutes.
- 3
Heat cooking oil in a pot over medium heat. Sauté the remaining minced garlic until fragrant.
- 4
Add the marinated minced pork to the pot and stir-fry until it changes color and is mostly cooked.
- 5
Pour in the water and bring to a boil. Skim off any scum that rises to the surface.
- 6
Add the chopped malabar spinach to the boiling broth. Cook for about 3-5 minutes until the spinach is tender but still vibrant green.
- 7
Season the soup with the remaining fish sauce, salt, and pepper to taste. Stir well.
- 8
Serve hot in bowls, garnished with a sprinkle of black pepper.
