Description
A warm and comforting side soup of malabar spinach and beef. Serve with steamed rice for a complete meal.
Ingredients
Units
Scale
Beef
- 10 oz ground beef
- 1/2 teaspoon sea salt
- 1/2 teaspoon granulated sugar
- 1 teaspoon chicken or mushroom bouillon powder
- 1/4 teaspoon ground black pepper
- 1 teaspoon fish sauce
Soup
- 1 tablespoon vegetable oil
- 3 cloves garlic (mince)
- 1 3/4 quarts water
- 1 teaspoon sea salt
- 1 teaspoon fish sauce
- 1 teaspoon chicken or mushroom bouillon powder
- 1 teaspoon granulated sugar
- 1 1/2 lbs malabar spinach (remove woody stems if any and cut into bite-size pieces)
- 1/4 teaspoon ground black pepper
Instructions
- Prepare beef: Marinate ground beef with salt, sugar, chicken/mushroom bouillon powder, black pepper and fish sauce for 10 minutes.
- Toast garlic: In a medium stock pot, heat vegetable oil on medium high. Add garlic and sauté until fragrant (about 10 seconds).
- Prepare broth: Add ground beef and stir to mix with garlic. Cook for one minute. Add water and bring the pot to a boil. Reduce heat to low simmer. Skim off any impurities that float to the top. Continue to cook for 5 minutes.
- Season to taste: Add salt, fish sauce, chicken/mushroom bouillon powder and sugar. Add malabar spinach and cook until tender (5 minutes).
- Finish: Sprinkle the top of soup with black pepper and serve with steamed rice and a protein side dish (see below) for a complete and traditional Vietnamese meal.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: side dish
- Method: Stovetop
- Cuisine: asian, vietnamese