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<strong>Canh Xà Lách Xoong Nấu Thịt Bằm</strong> (Vietnamese Watercress with Ground Pork Soup)

  • Servings: 4
  • Difficulty: easy peasy
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Author: Katie Le | Katie’s Test Kitchen

Ingredients

Marinade for Ground Pork:

  • 1/3 lb of ground pork
  • 1 tsp of sugar
  • 1.5 tbsp of mushroom seasoning
  • 1 tbsp of fish sauce; I used 3 Crabs brand.
  • 1/4 tsp of black pepper
  • 1 shallot, minced
  • 1 green onion (smashed and minced white part for marinating; green part chopped to garnish)

Others:

  • 2 bunches of watercress (washed well, drained and chopped in half)
  • 5 cups of hot water
  • 1-2 tbsp of cooking oil
  • 1 shallot, sliced
  • 1/4 tsp of ground black pepper, more to garnish
  • 1 tbsp of Quoc Viet Vegetarian Soup Base

Directions

  1. Combine all items under “Marinade for Ground Pork” section above.  Allow it marinate for 10-15 minutes.
  2. When ready to cook, bring 5 cups of water to a boil in your kettle.  In your soup pot, on medium heat add cooking oil to cover bottom surface (about 1-2 tbsp).  Once it’s hot add sliced shallot then follow by the marinated ground pork and saute until it’s no longer pink.  Pour in 5 cups of boiling water.  Add 2 tbsp of Quoc Viet Vegetarian Soup Base.  Taste the both and adjust accordingly with extra seasonings such as sugar and/or mushroom seasoning.  Once the broth comes to a boil add the watercress.  Turn off heat when the watercress are slightly wilted.
  3. Garnish with chopped green onion and black pepper.  This soup can be served with white rice and compliment perfectly with Braised Fish and Stir-fried Water Spinach with Garlic as part of a traditional Vietnamese Family Dinner.

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