I love this chrysanthemum greens soup recipe because it perfectly balances the comforting, savory flavors of ground pork and chicken broth with the fresh, herbal notes of the greens and cilantro. Plus, the quick cooking time and simple ingredients make it an ideal weeknight meal that feels like a warm hug in a bowl.
Chrysanthemum Soup (Canh Tần Ô) is one of my favorite comforting dishes. I adore how the fragrant chrysanthemum pairs gorgeously with the oolong-simmered broth.
Ground pork or chicken, a whisper of garlic, and the umami from fish sauce or soy sauce brings it all together in a highly nutritious 3-amigos type of way. All are instant and good-for-you garnishes: hit the table with some fresh greens, a pile of cilantro and/or scallions—aromas galore!
They’re better than incense.
Ingredients
– Chrysanthemum Greens: Packed with antioxidants, they offer a slightly bitter, refreshing flavor.
– Ground Pork or Chicken: Provides protein and depth, enhancing the soup’s richness.
– Fish Sauce: Adds umami and a touch of saltiness, enhancing overall flavor.
– Chicken or Vegetable Broth: Subtle base, contributing to the comforting nature of the soup.
– Garlic: Infuses aromatic depth and boosts immune-supporting properties.
– Green Onions: Adds a mild, slightly sweet onion flavor, perfect for garnish.
Ingredient Quantities
– 1 bunch chrysanthemum greens (about 200 grams), washed and trimmed
– 200 grams ground pork or chicken
– 1 liter chicken or vegetable broth
– 1 tablespoon fish sauce
– 1 teaspoon salt, or to taste
– 1/2 teaspoon sugar
– 1/4 teaspoon ground white pepper
– 2 cloves garlic, minced
– 1 tablespoon vegetable oil
– 2 green onions, chopped
– Fresh cilantro, for garnish
Instructions
1. Warm the vegetable oil in a big pot on a medium burner. Toss in the minced garlic and stir until it’s slightly colored and putting off a delicious odor—this should take about 30 seconds.
2. Add the ground pork or chicken to the pot, cooking and stirring it until it is browned and cooked through, breaking it up into small pieces as it cooks.
3. Add the chicken or vegetable broth and bring it to a gentle boil.
4. Incorporate the fish sauce, salt, sugar, and white pepper. Mix thoroughly to unify the seasonings.
5. Lower the heat so that it is barely bubbling, then let it simmer for about 5 minutes to give the flavors time to meld.
6. Place the chrysanthemum leaves in the pot and stir them gently to mix.
7. Cook for an additional 3 to 5 minutes so the greens are tender and fully cooked.
8. Adjust the seasoning as necessary to suit your taste. If you prefer a stronger flavor, add more salt or fish sauce.
9. Remove from heat and add the chopped green onions, stirring well.
10. Pour the soup into bowls, add fresh cilantro for garnish, and serve steaming.
Equipment Needed
1. Large pot
2. Stove or cooktop
3. Wooden spoon or spatula
4. Measuring spoons
5. Knife
6. Cutting board
7. Ladle
8. Serving bowls
FAQ
- What are chrysanthemum greens?Chrysanthemum greens—also known as crown daisy—are leafy vegetables. They hold a place of prominence in Asian dishes for their slightly bitter and aromatic flavor.
- Can I substitute the ground pork or chicken in the recipe?Certainly, for a vegetarian iteration, feel free to replace the meat with either tofu or mushrooms, and remember to ensure the seasoning is to your taste, as tofu and mushrooms have their own flavor profiles.
- What if I don’t have fish sauce?Soy sauce can serve as a substitute, although it will change the taste somewhat.
- How can I make the soup spicier?To increase the spice level to your liking, add a sliced chili or a small amount of chili oil.
- How long should I cook the chrysanthemum greens?For about 2-3 minutes, they should be cooked until just wilted. This will maintain their texture and flavor.
- Is there a substitute for cilantro as a garnish?An alternative garnish with a different flavor can be achieved by using fresh parsley or basil instead of the usual mint.
- Can this soup be made ahead of time?Indeed, it is preferable to add the chrysanthemum greens immediately before serving to maintain their freshness and vivacity.
Substitutions and Variations
Chrysanthemum Greens:
Substituting with spinach or watercress gives a similar texture.
Ground Pork or Chicken:
Turkey that has been ground can be used as a leaner substitute.
Chicken or Vegetable Broth:
For a vegetarian option that has umami flavor, replace with mushroom broth.
Fish Sauce:
A substitute can be soy sauce or tamari, although it will change the flavor a little.
White Pepper:
Instead, black pepper may be used, albeit with a different aroma and a lesser degree of spiciness.
Pro Tips
1. Blanch the Chrysanthemum Greens: Before adding the chrysanthemum greens to the soup, blanch them briefly in boiling water for about 30 seconds, then transfer them to an ice bath. This will help maintain their vibrant color and prevent them from overcooking in the soup.
2. Enhance Aromatics with Ginger: Add a few slices of fresh ginger when sautéing the garlic. This will add a subtle layer of warmth and depth to the soup’s flavor profile.
3. Protein Variation: Consider marinating the ground pork or chicken with a splash of soy sauce and a pinch of cornstarch for a few minutes before cooking. This can enhance the flavor and texture of the meat.
4. Boost Umami Flavor: Add a small piece of kombu (dried kelp) to the soup as it simmers. Remove it before adding the chrysanthemum greens. This will subtly boost the umami flavor without overpowering other ingredients.
5. Customized Heat: For a bit of spice, incorporate a sliced red chili or a dash of chili oil when you add the fish sauce and other seasonings. This will add a gentle heat to the soup, balancing the freshness of the greens.
Chrysanthemum Soup Canh Tan O Recipe
My favorite Chrysanthemum Soup Canh Tan O Recipe
Equipment Needed:
1. Large pot
2. Stove or cooktop
3. Wooden spoon or spatula
4. Measuring spoons
5. Knife
6. Cutting board
7. Ladle
8. Serving bowls
Ingredients:
– 1 bunch chrysanthemum greens (about 200 grams), washed and trimmed
– 200 grams ground pork or chicken
– 1 liter chicken or vegetable broth
– 1 tablespoon fish sauce
– 1 teaspoon salt, or to taste
– 1/2 teaspoon sugar
– 1/4 teaspoon ground white pepper
– 2 cloves garlic, minced
– 1 tablespoon vegetable oil
– 2 green onions, chopped
– Fresh cilantro, for garnish
Instructions:
1. Warm the vegetable oil in a big pot on a medium burner. Toss in the minced garlic and stir until it’s slightly colored and putting off a delicious odor—this should take about 30 seconds.
2. Add the ground pork or chicken to the pot, cooking and stirring it until it is browned and cooked through, breaking it up into small pieces as it cooks.
3. Add the chicken or vegetable broth and bring it to a gentle boil.
4. Incorporate the fish sauce, salt, sugar, and white pepper. Mix thoroughly to unify the seasonings.
5. Lower the heat so that it is barely bubbling, then let it simmer for about 5 minutes to give the flavors time to meld.
6. Place the chrysanthemum leaves in the pot and stir them gently to mix.
7. Cook for an additional 3 to 5 minutes so the greens are tender and fully cooked.
8. Adjust the seasoning as necessary to suit your taste. If you prefer a stronger flavor, add more salt or fish sauce.
9. Remove from heat and add the chopped green onions, stirring well.
10. Pour the soup into bowls, add fresh cilantro for garnish, and serve steaming.
