Cherry & Dennis Helper Habitat

Vietnamese Canh Rau Ngot Minced Pork Soup

越式甜葉菜肉碎湯

Vietnamese Canh Rau Ngot Minced Pork Soup — finished dish

Total time: 34 min
Difficulty: Easy
Servings: 4 servings

Recipe overview

A mild Vietnamese clear soup with tender rau ngot leaves and small fully cooked pork crumbles.

01

Ingredients

Main ingredients

300 g rau ngot sweet leaf
200 g minced pork
2 shallots
1 L water

Pork seasoning

1 tbsp fish sauce
1/4 tsp white pepper

For cooking

1 tbsp neutral oil
to taste salt

Vietnamese Canh Rau Ngot Minced Pork Soup — ingredients

02

Tools

colander
chopping board
knife
mixing bowl
lidded saucepan
wooden spatula
ladle
food thermometer

Vietnamese Canh Rau Ngot Minced Pork Soup — tools

03

Steps

Vietnamese Canh Rau Ngot Minced Pork Soup — 1. Strip tender rau ngot leaves from the tough stems and discard dam

Step 1

1. Strip tender rau ngot leaves from the tough stems and discard dam

Strip tender rau ngot leaves from the tough stems and discard damaged leaves.

Vietnamese Canh Rau Ngot Minced Pork Soup — 2. Rinse the leaves thoroughly in cool water, then drain them in a c

Step 2

2. Rinse the leaves thoroughly in cool water, then drain them in a c

Rinse the leaves thoroughly in cool water, then drain them in a colander.

Vietnamese Canh Rau Ngot Minced Pork Soup — 3. Peel and finely mince the shallots on a clean chopping board.

Step 3

3. Peel and finely mince the shallots on a clean chopping board.

Peel and finely mince the shallots on a clean chopping board.

Vietnamese Canh Rau Ngot Minced Pork Soup — 4. Mix minced pork with fish sauce and white pepper

Step 4

4. Mix minced pork with fish sauce and white pepper

Mix minced pork with fish sauce and white pepper; rest it for 5 minutes.

Vietnamese Canh Rau Ngot Minced Pork Soup — 5. Warm neutral oil in a saucepan over medium heat.

Step 5

5. Warm neutral oil in a saucepan over medium heat.

Warm neutral oil in a saucepan over medium heat.

Vietnamese Canh Rau Ngot Minced Pork Soup — 6. Fry minced shallots for 1 minute until fragrant without browning

Step 6

6. Fry minced shallots for 1 minute until fragrant without browning

Fry minced shallots for 1 minute until fragrant without browning them.

Vietnamese Canh Rau Ngot Minced Pork Soup — 7. Add pork and break it into small crumbs

Step 7

7. Add pork and break it into small crumbs

Add pork and break it into small crumbs; cook until no pink remains.

Vietnamese Canh Rau Ngot Minced Pork Soup — 8. Pour in water, bring to a boil and skim any foam from the surface

Step 8

8. Pour in water, bring to a boil and skim any foam from the surface

Pour in water, bring to a boil and skim any foam from the surface.

Vietnamese Canh Rau Ngot Minced Pork Soup — 9. Simmer for 8 minutes and check pork crumbs reach 71°C.

Step 9

9. Simmer for 8 minutes and check pork crumbs reach 71°C.

Simmer for 8 minutes and check pork crumbs reach 71°C.

Vietnamese Canh Rau Ngot Minced Pork Soup — 10. Add drained rau ngot leaves and press them gently under the broth

Step 10

10. Add drained rau ngot leaves and press them gently under the broth

Add drained rau ngot leaves and press them gently under the broth.

Vietnamese Canh Rau Ngot Minced Pork Soup — 11. Simmer for 2 to 3 minutes until the leaves are tender and bright

Step 11

11. Simmer for 2 to 3 minutes until the leaves are tender and bright

Simmer for 2 to 3 minutes until the leaves are tender and bright green.

Vietnamese Canh Rau Ngot Minced Pork Soup — 12. Taste, adjust salt lightly, then ladle the fully cooked clear sou

Step 12

12. Taste, adjust salt lightly, then ladle the fully cooked clear sou

Taste, adjust salt lightly, then ladle the fully cooked clear soup into bowls.

Common mistakes

Tough stems make the soup fibrous.
Pork that remains pink is not cooked through.
Boiling the leaves too long makes them dull and soft.

Tips

Add rau ngot at the end so its leaves stay tender and green; use separate utensils for raw pork and the finished soup.