In this recipe, we are making a traditional Vietnamese soup with chrysanthemum greens and ground pork. It’s a traditional and easy soup to eat with steamed rice for an authentic Vietnamese home-cooked meal.
Related Post: The Guide to Cooking Perfectly Steamed Rice: Asian Kid Edition
What are Chrysanthemum Greens?
Chrysanthemum greens are the green leaves of the garland chrysanthemum, a species of flowering plant in the daisy family. They are harvested as a leafy vegetable in many Asian cuisines. They are also known as shungiko, shungiku, Japanese greens, and crown daisies. You can find chrysanthemum greens in many asian markets during the spring to autumn seasons.
In Vietnamese markets, you can find them labeled as rau tần ô or cải cúc.
Are Chrysanthemum Greens Edible?
Yes, chrysanthemum greens are edible. If the greens are young, you can enjoy both the leaves and stalks. Enjoy them fresh in salads or cooked soups and stir-fries. You can also find them as one of the vegetables in hot pot, a communal one-pot meal.
If the greens are too mature, they can be bitter. So it’s best to harvest the greens before it flowers.
Chrysanthemum flowers are also edible, but its best use is to dry them out and brew into tea. You will often find dried chrysanthemum flowers in many asian grocery stores for tea brewing.
What Does Chrysanthemum Greens Taste Like?
Chrysanthemum greens have a mildly herbaceous taste. Whereas, the stalks are sweet with a similar texture and taste of cooked asparagus.
Other Soups You May Enjoy
- Chicken Soup with Baby Spinach
- Kabocha Squash Soup with Pork Ribs
- Ground Pork Stuffed Cabbage Soup
- Fish and Sour Bamboo Soup
- Pork Spare Rib Soup with Chayote
Popular Side Dishes to Complete the Meal
Vietnamese Ground Pork & Chrysanthemum Greens Soup (Canh Tan O/Cai Cuc Nau Thit Bam)
- Total Time: 15 minutes
- Yield: 4 1x
Description
A traditional Vietnamese soup with ground pork and Chrysanthemum greens. Serve with steamed rice and other side dishes for a complete Vietnamese family meal.
Ingredients
- 2 tablespoons vegetable oil
- 3 cloves garlic
- 1 small shallot
- 1 1/2 quarts water
- 10 oz ground pork
- 1 lb chrysanthemum greens/Rau Tần Ô/Caỉ Cúc
- 1 teaspoon sea salt
- 2 teaspoons granulated sugar
- 2 teaspoons fish sauce
- 1 teaspoon chicken bouillon powder (optional)
- Sprinkle ground black pepper
Instructions
- Prepare the ingredients: Peel and finely chop garlic and shallot. Discard any woody stems of the chrysanthemum greens. Snap by hand or cut into bite-size pieces. Set all ingredients aside.
- Pan fry the aromatics: Add vegetable oil to the bottom of a heavy-bottom small pot. Heat on medium-low. Add garlic and shallots. Pan-fry until fragrant (about 5 seconds).
- Ground pork: Add ground pork and toss in the garlic and shallot mixture for 5 seconds. Add water and bring the pot to a low simmer and cook for 8 minutes. Occasionally skim off the foam with a spoon or fine mesh, if needed.
- Season stock: Season to taste with salt, sugar, fish sauce, and chicken bouillon powder.
- Add chrysanthemum greens and serve: Add greens and cook for 1 minute on a rolling boil (high heat). Transfer to a serving bowl and garnish with a sprinkle of ground black pepper.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: side dish
- Method: Stovetop
- Cuisine: asian, vietnamese
