Canh Rau Day Thit Bam / Egyptian Spinach Soup with Ground Pork
Lately, I have been cooking a lot of Vietnamese home-style soups, and honestly, they never get old. These soups are deeply comforting, incredibly cozy, and always feel nourishing in a way that few other dishes do. They are usually packed with nutrients, come together without much fuss, and pair perfectly with a simple family meal
- Prep time
- 5 min
- Cook time
- 20 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 bundle Rau Day (Egyptian Spinach)
- 3 quarts Water
- 1/2 lb Ground Pork
- 3 stalks Green Onions, White Parts
- 1 tbsp Oil
- 2 tbsp Fish Sauce
- 1 tbsp Chicken Bouillon
- 1/2 tbsp Sugar
- Salt to Taste
- Green Onions, Green Parts
- Black Pepper
Instructions
- 1
Prep:
- 2
Finely chop the green onions, separating the whites from the greens. Set the whites aside for cooking and reserve the greens for garnish
- 3
Rinse the rau day thoroughly under cold water. Trim off the woody stem ends, as thicker stems are very fibrous. Chop the leaves and tender stems, then place them in a bowl and massage with your hands until slightly slippery and set aside
- 4
Cook the Canh Rau Day:
- 5
Heat a splash of oil in a pot over medium high heat. Add the green onion whites and minced garlic and sauté for about 1 minute or until fragrant. Add the ground pork, breaking it up into small pieces. Season lightly with salt and cook for 1 to 2 minutes
- 6
Pour in 3 quarts of water. Season with chicken bouillon and a small pinch of sugar. Bring to a boil and skim off any impurities. Add the prepared rau day, stir well, cover, and simmer for 5 minutes. Taste and adjust with fish sauce, salt, and black pepper
- 7
Serve:
- 8
Serve hot over rice or with rice on the side. Garnish with green onions and freshly ground black pepper