Vietnamese Mustard Green Soup with Calamari (Canh Cai Be Xanh Muc)

By Vicky Pham · 30 min

Ingredients

Instructions

1. Heat the oil in a medium pot. Add the shallot wedges and fry until fragrant and lightly caramelized, about 2 minutes.
2. Add the calamari and stir-fry with the shallots for about 1 minute.
3. Pour in the water and bring to a boil, about 8 minutes.
4. Add the mustard greens and cook for 4 minutes so the flavors blend.
5. Season with 1 tsp salt, 2 tsp fish sauce and 2 tsp chicken or mushroom bouillon powder.
6. Transfer to a large bowl and finish with 1/4 tsp ground black pepper.

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

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