Canh mồng tơi (Malabar spinach soup)
Serves 1
Directions
- 1Wash the Malabar spinach well, trim the ends and cut it into smaller pieces.
- 2Season the minced shrimp with salt and pepper.
- 3In a large pot, heat the oil and sauté the shallots and garlic until fragrant.
- 4Add the minced shrimp and dried shrimp and cook until the shrimp turns pink.
- 5Fill the pot halfway with water and bring it to a boil. Season with chicken bouillon and fish sauce.
- 6Add the mồng tơi and cook for 1–2 minutes, until soft and silky.
- 7Spoon it over hot rice.
Ingredients
- 1 large bunch Malabar spinach, trimmed and cut into smaller pieces
- 0.5 lb shrimp, peeled and finely minced
- 0.25 tsp salt
- 0.25 tsp black pepper
- 2 tbsp dried shrimp
- 1 tbsp oil
- 2 whole shallot, minced
- 2 clove garlic, minced
- 6 cup water
- 2 tbsp chicken bouillon
- 2-3 tbsp fish sauce
Equipment
pot
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