Vietnamese Ground Pork And Chrysanthemum Greens Soup (Canh Tần Ô/Caỉ Cúc Nấu Thịt Băm)

By Vicky Pham · 30 min

Ingredients

Instructions

1. Peel and finely chop the garlic and shallot. Remove any woody stems from the chrysanthemum greens, then tear or cut the greens into bite-size pieces and set everything aside.
2. Add the vegetable oil to a heavy small pot on medium-low heat. Add the garlic and shallot and pan-fry until fragrant, about 5 seconds.
3. Add the ground pork and stir it through the garlic and shallot for 5 seconds. Pour in the water, bring to a low simmer and cook for 8 minutes, skimming off foam with a spoon or fine mesh as needed.
4. Season with the sea salt, sugar, fish sauce and chicken bouillon powder, adjusting to taste.
5. Add the greens and cook for 1 minute at a rolling boil over high heat. Serve in a bowl and finish with a sprinkle of ground black pepper.

Summarized from Vicky Pham's video. Watch it for the details.

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