Vietnamese Malabar Spinach and Shrimp Soup (Canh Mồng Tơi)
What is Canh Mồng Tơi?
Canh mồng tơi is a light Vietnamese soup of malabar spinach and shrimp. The greens turn soft and silky in the broth, while loofa squash and dried shrimp add sweetness. It's a simple, homey soup that's perfect with rice and salty sides.
Its giving ✨nostalgia✨ back to my grandparents house eating this with a side of pickled eggplants with shrimp paste (Ca Phao Mam Tom) - IYKYK 🤤🔥 thank you Kho Market for the dried shrimp!
Watch How to Make It
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Vietnamese Malabar Spinach and Shrimp Soup (Canh Mồng Tơi)
Ingredients
- 1 bundle malabar spinach Mong Toi, leaves only
- 1 loofa squash optional, seeds removed
- 10 shrimps cleaned, diced
- 2 tablespoon dried shrimp - Kho Market
- 8 cups water
- ½ tablespoon chicken powder
To season
- 1 tablespoon chicken powder
- ½ tablespoon sugar
- ⅓ tablespoon MSG
- black pepper
Instructions
- Presoak your dried shrimp in warm water for 15 mins minimum. Drain and clean. Set aside.
- Clean and prep your malabar spinach and loofa squash (optional). For the malabar spinach, discard the stems and only keep the leaves. Slice into bite size pieces. Set aside.
- In a large pot, add your dried shrimp.
- Add in 8 cups of water and wait for it to reach a boil. Lower to simmer and allow to cook for 15 minutes.
- While waiting, mince your shrimp into paste like texture. Season with ½ tablespoon chicken powder and black pepper. Mix well.
- After 15 minutes of simmering, add the minced shrimp by the spoonful. Allow to cook for 2-3 minutes or until fully cooked.
- Add your malabar spinach and loofa squash (optional) to the pot. Allow to cook for 2-3 minutes.
- Season the soup with 1 tablespoon chicken powder, ½ tablespoon sugar, and ⅓ tablespoon MSG.
- Turn off the heat. Serve with side of rice and pickled eggplants with shrimp paste.
