Beef and Mustard Green Soup

Name: Beef and Mustard Green Soup (Canh Cải Chua Thịt Bò)
Cuisine: Vietnam
Ingredients: 350 g (12 oz) beef sirloin, trimmed and thinly sliced; 2 tablespoons sliced spring onion (scallion); 2 tablespoons sliced spring onion (scallion); 1 tablespoon sliced sawtooth herb; 100 g (3½ oz) blanched raw peanuts; 2 tablespoons fish sauce; 2 slices peeled ginger, bruised; 1 teaspoon sugar; 1 tablespoon sliced rice paddy herb; 1 small handful coriander (cilantro) leaves; 1 bird’s eye chilli, thinly sliced; fish sauce, for dipping; 1 garlic clove, crushed; 2 tablespoons vegetable oil; 2 tomatoes, cut into 3 cm (1¼ inch) cubes; 350 g (12 oz) pickled mustard greens

Canh Cải Chua Thịt Bò

Preparation info

Serves
4-6
as part of a Shared Meal

Difficulty
Easy

Appears in

The Songs of Sapa

By Luke Nguyen

Published 2009

About

I SAW THIS SOUP SERVED TO AN ELDERLY COUPLE IN A LOCAL HUE RESTAURANT. THEY DIDN’T HAVE IT WITH ANYTHING ELSE - NO RICE OR FISH - JUST BEER. THE SOUP DID HAVE SOME PEANUTS IN IT, SO I GUESS YOU COULD CALL IT A ‘DRINKING DISH.

Ingredients

2 tablespoons vegetable oil
1 garlic clove, crushed
350 g (

Asia
Vietnam
Hue
Soup
Dinner
Gluten-free

Method

Place a large saucepan over medium heat, add the oil and fry the garlic until fragrant. Add the mustard greens and stir-fry for 5 minutes, then add the tomatoes and peanuts and stir-fry for a further 5 minutes.

Add 1.5 litres (52