- 200 g chicken (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.
Vietnamese “Canh” Soups
Vietnam’s soups are many and varied. The southern regions sour soups or “canh chua” are generally made with starfruit, tamarind, pineapple, and/or tomatoes. They are full of balanced flavors – sour, sweet and savory – and contrasting textures from sundry vegetables and sea foods.
- Season the chicken 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
- In a small pot, heat 1 tbsp vegetable oil and quickly stir-fry the chicken for 1 minute. When the beef turns pale, immediately transfer to the bowl.
- Add 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.
- Just when it’s about to boil again, add the stir-fried chicken 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.