Egyptian Spinach Soup / Canh Rau Đay
Like many kids, I didn't grow up enjoying most vegetables, but the one I could eat without fail was my mom's canh rau đay, or Egyptian spinach soup. The veggie also goes by the names of Vietnamese Moringa Leaves, Jute Leaves, or Molochia. Whatever you call it, I call it delicious. This isn't a dish
- Prep time
- 15 min
- Cook time
- 30 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 3 quart Water
- 1 bundle Egyptian Spinach
- 1/4 cup Dried Shrimp
- 1 Small Shallot
- 1 tbsp Oil
- 1 tbsp MSG
- 1 tbsp Sugar
- 2 tbsp Fish Sauce
- Salt and Pepper
- 1 lb Shrimp
- 1 tsp Fish Sauce
- 1/2 tsp Black Pepper
- Green Onions
Instructions
- 1
Rehydrated dried shrimp in warm water, then put aside
- 2
Add oil and sauté minced shallots until fragrant in a small stock pot. Add dried shrimp and sauté for another minute. Add water, bring up to a boil, and skim off the impurities
- 3
Wash Egyptian spinach, remove woodsy stems, then cut it into strips, and massage it until the leaves give off sticky residue. Then add to the pot
- 4
Season broth with fish sauce, MSG, sugar, and salt to taste
- 5
Combine minced shrimp with fish sauce and black pepper in a mixing bowl. Use a spoon to form small balls and add them to the soup pot. When they float, they're done cooking
- 6
Garnish with green onions and serve