Canh Rau Spinach Tôm Khô (Spinach with Dried Shrimps Soup)
Author: Katie Le | Katie’s Test Kitchen
- 1/2 lbs (8 oz) of spinach leaves, (I like buying the package from the salad section. It has been washed and ready to eat. If you buy the bundles then cut off the old stems and wash at least 3 times.)
- 5 cups of water
- 1/3 cup of dried shrimps, (Soaked in warm water for at least 15-30 minutes or until soften. Drained the liquid, then use a mortar to lightly smash the shrimps to release flavor.)
- 1.5 tsp of sea salt
- 1 tbsp of sugar
- 1 tbsp of mushroom seasoning
- 1/8 tsp of black pepper
- Bring 5 cups of water to a boil. Add soaked dried shrimps and let the liquid boil for 2-3 minutes. Then season with sea salt, sugar, mushroom seasoning and black pepper. Adjust the taste to your liking.
- Lastly, add spinach leaves and turn off heat. Let the spinach leaves sit in the pot for another 5 minutes. Add a few dashes of black pepper on top when ready to serve. Goes well with rice as part of a typical Vietnamese Family Dinner (Com Gia Dinh).
Hi Katie. I’ve tried this recipe but hesitated at 1.5 tbsp of sea salt. I added only a little under 1 tbsp and it was salty. I had to add more hot water to balance out the saltiness. Did you meant to type, 1.5 tsp?
Hi Diane, it does said 1.5 tsp of sea salt though, not tbsp. I had to check to make sure. Yes, 1.5 tbsp of be too much for this.
Do you have a brand of dried shrimp that you recommend?
Hi Michelle, I don’t have a specific brand but I usually prefer the ones that are made in the US, particularly Louisiana.
Can you cook this with an instant pot?
You can, but it really isn’t necessary.
This looks simple and delicious! Would love to try this tonight but do not have the mushroom seasoning. Is there something else I can substitute it with?
Thank you 😊
If you have chicken powder or MSG that would work. Add a little bit at a time and see. I use Mushroom Seasoning to create umami in soup.