CLEAR SOUP WITH WATER SPINACH
How to Make Canh Rau Muống
Vietnamese canh rau muống, or clear soup with water spinach, makes a quick, healthy and delicious meal that highlights the fresh flavors of the leafy greens. This versatile soup works well for breakfast, lunch or dinner. With just a handful of ingredients, it comes together easily in under 30 minutes. Follow these steps to create this authentic, tasty Vietnamese soup at home.
Ingredients Needed
– 1 bunch water spinach
– 900 ml water or broth
– 2 tablespoons fish sauce
– 1 tablespoon dried shrimp
– 1 clove garlic, minced
– 1 small shallot, diced
– 1 teaspoon sugar
– 1 teaspoon salt
– 1 teaspoon pepper
– 1 teaspoon canola oil
– Optional protein like shrimp, chicken or tofu
Wash and Prep the Vegetables
Rinse the water spinach well under cold water to remove any grit. Trim away any thick stems and wilted leaves. The tender leaves and tops will cook down significantly, so start with a large bunch. Mince the garlic and dice the shallot. Also prep any optional protein like shrimp or chicken.
Bring the Broth to a Boil
In a medium pot, bring the water or broth to a rolling boil over high heat. Chicken, beef or vegetable broth will add more flavor, but water will also work. The boiling liquid will become the soup base.
Sauté the Aromatics
In a skillet, heat 1 teaspoon of oil over medium heat. Add the minced garlic and diced shallot. Sauté for 1 minute until fragrant. Then add dried shrimp and optional proteins like cubed tofu or shrimp to sauté 2 minutes more.
Add Seasonings to Taste
Next, stir in 2 tablespoons fish sauce, 1 teaspoon sugar, 1 teaspoon salt and 1 teaspoon pepper. Adjust these amounts to taste if desired. Let the mixture simmer another minute. The broth should taste nicely balanced between salty, sweet and savory.
Introduce the Water Spinach
Once the broth base boils, add in the prepped water spinach leaves and stems. The greens will cook down significantly. Use tongs to push them into the broth until fully submerged.
Cook Until Tender
Allow the soup to simmer uncovered for 2-3 minutes more, until the water spinach becomes tender but still retains bright green color. The soup should remain light and brothy.
Finish with Protein Mixture
Finally, add the sautéed aromatics, shrimp, tofu or other protein to the soup pot. Give a gentle stir to incorporate throughout. Cook just until protein is heated through, about 1 minute.