A simple soup that is most often seen as part of a Vietnamese daily meal.
Video by: Helen
Chanel Youtube: https://www.youtube.com/user/HelenRecipes
- 200 g beef (7 oz) thinly sliced against the grain
- 1/2 tsp each pepper, chicken stock
- 1/2 tsp garlic minced
- 1 inch ginger
- 2 tsp fish sauce
- 1 tbsp vegetable oil
- 1 bunch leafy vegetables choy sum, bok choy, mustard greens etc.
the beef with pepper, chicken stock and minced garlic ( ½ tsp each).
Also add 2 tsp fish sauce and 1 tsp vegetable oil. Mix well and set
aside for about 15 minutes.
- Next, peel and smash a small piece of ginger.
For Rau cai, you just cut into 2-inch length, then rinse a few times to get rid of all the dust
a small pot, heat 1 tbsp vegetable oil and quickly stir-fry the beef
for 1 minute. When the beef turns pale, immediately transfer to the
1 liter water (4 cups) to the pot and bring to a boil. (You can also
use 1 part water and 1 part chicken broth to make the soup more hearty).
When it boils, skim off the foam and season with 1 tsp salt and 1 tsp
chicken stock. Have a taste and add a little bit fish sauce if needed.
Then add the greens and bring the soup to a boil again.
when it's about to boil again, add the stir-fried beef and mix well.
And don;t forget to throw in the ginger. When it boils again,
immediately turn off the heat to avoid overcooking the veggies.
- Transfer to a serving bowl and serve as part of a Vietnamese family meal.