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
Units
Scale
- 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