Description
A quick and easy Vietnamese vegetable soup made with mustard greens and calamari. It is light, warm, and filling with rice. It’s the perfect side dish for busy weeknights.
Ingredients
Units
Scale
- 1 bundle Chinese mustard greens (about 1 lb, cut into 2-inch segments)
- 10 oz calamari or squid (cut into bite-sized pieces)
- 1 tablespoon lard or neutral oil of choice
- 1 large shallot (peel and cut into thin wedges)
- 1 1/2 quarts water
- 1 teaspoon salt
- 2 teaspoons chicken bouillon powder or mushroom seasoning powder
- 2 teaspoons fish sauce
- 1/4 teaspoon ground black pepper
Instructions
- Sauté aromatics: Heat oil (1 tablespoon) in a medium-sized pot. Add shallot slices and sauté until fragrant and lightly caramelized (about 2 minutes).
- Add calamari and liquid: Add calamari (10 oz) and sautéed in the toasted shallots (about 1 minute). Pour in water and bring the pot to a boil (about 8 minutes).
- Add mustard greens and season: Add in bite-sized pieces of mustard greens (1 lb). Allow to cook for 4 minutes to get the flavors to meld. Season to taste with salt (1 teaspoon), fish sauce (2 teaspoons), and chicken/mushroom bouillon powder (2 teaspoons).
- Serve: Transfer soup to a large bowl. Garnish with freshly cracked black pepper (1/4 teaspoon) and serve with steamed rice and other side dishes below for a complete Vietnamese family-style meal.
Notes
For extra authentic flavor like mom’s cooking, add 1/2 teaspoon MSG.
- Prep Time: 2 minutes
- Cook Time: 13 minutes
- Category: Side Dish
- Method: Stovetop