Vietnamese Yu Choy and Pork Soup (Canh Cải Ngọt Thịt Bằm)
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A simple, comforting Vietnamese soup of tender yu choy and ground pork in a light broth built on sautéed garlic and shallots.
Course Soup
Cuisine Vietnamese
Prep Time 10 minutes mins
Cook Time 15 minutes mins
Total Time 25 minutes mins
- 10 oz yu choy (cải ngọt) washed and trimmed
- ¼ lb ground pork
- 2 garlic cloves minced
- 1 small shallot minced
- 2 tablespoon cooking oil
- 6 cups water
To season
- 1 tablespoon chicken powder
- 1 tablespoon fish sauce
- ½ teaspoon salt plus a sprinkle for the pork
- ½ teaspoon sugar
- black pepper to taste
Wash and trim the yu choy (cải ngọt). Set aside.
In a 6 qt pot, heat 2 tablespoon oil over medium-high heat. Once hot, add the minced shallot and garlic and sauté for 30 seconds.
Add the ground pork and gently break it apart. Add a sprinkle of salt and sauté for 2 minutes.
Add 6 cups of water and bring to a boil, about 6 minutes. Skim the foam from the top and discard.
Add the yu choy and stir gently so all the greens cook in the soup.
Season with chicken powder, fish sauce, salt, sugar and black pepper. Taste and adjust to your liking.
Turn off the heat and serve with hot rice.