Vietnamese Mustard Green Soup Canh Cai Be Xanh Recipe

If you’re craving a soulful bowl of warmth with a bit of a spicy kick, get ready to dive into this comforting mustard greens soup that’s as vibrant as it is delicious! 🌿🥣

It’s a delight to whip up nourishing meals, and my Vietnamese Mustard Green Soup, Canh Cai Be Xanh, is a go-to for a cozy supper. Made with vibrant mustard greens, savory pork, and a fragrant sauce of fish and garlic, this soup is both delicious and packed with nutrients—ideal for chilly days and recuperating from workplace malaise.

It’s really dumbfoundingly easy to make, and it covers all the necessary bases: warm, full of flavor, and good for you.

Ingredients

• Mustard Greens: Rich in vitamins A, C, and K; high fiber; peppery flavor.
• Chicken Broth: Protein-rich base; enhances umami depth; comforting warmth.
• Pork Loin: Lean protein; tender texture; savory richness to the soup.
• Fish Sauce: Umami powerhouse; salty and slightly sweet; traditional Vietnamese seasoning.
• Garlic: Aromatic boost; immune support; adds subtle spiciness.
• Green Onion: Mild onion flavor; fresh finish; adds color contrast.

Ingredient Quantities

• 1 bunch of mustard greens, washed and chopped
• 6 cups of water or chicken broth
• 200 grams of pork loin, thinly sliced or minced
• 2 tablespoons of fish sauce
• 1 teaspoon of sugar
• 1/4 teaspoon of salt
• 1/4 teaspoon of ground black pepper
• 3 cloves of garlic, minced
• 2 tablespoons of vegetable oil
• 1 green onion, chopped
• Optional: fried shallots for garnish

How to Make this

1. In a large pot, over medium heat, warm the vegetable oil. Add the minced garlic and cook, stirring, until it is very fragrant, about 30 seconds.

2. To the pot, add the pork loin, sliced or minced, and cook it until it is no longer pink, stirring it around frequently.

3. Add the water or chicken broth and heat the mixture until it reaches a boil.

4. When it reaches a boil, put the chopped mustard greens into the saucepan.

5. Incorporate the fish sauce, sugar, salt, and grounds of black pepper.

6. Reduce the temperature to medium and let the soup simmer for roughly 10-15 minutes, or until the mustard greens reach tenderness.

7. Sample the soup and, if necessary, alter the seasoning.

8. Put the chopped green onion in the pot and mix well.

9. Take the soup off the heat and pour it into serving bowls.

10. If using, garnish with fried shallots, and serve at once.

Equipment Needed

1. Large pot
2. Wooden spoon or spatula
3. Knife
4. Cutting board
5. Measuring spoons
6. Measuring cup
7. Ladle
8. Serving bowls

FAQ

• What are mustard greens?Leafy vegetables known as mustard greens belong to the Brassica family. They taste peppery and are high in vitamins A, C, and K.
• Can I use beef instead of pork in this soup?Indeed, if you would rather use beef than pork, it can be substituted. Chicken or tofu can lend a different taste to this dish. The above mentioned ingredients not used, mentioned in the above paragraph, can indeed alter the taste in a significant way.
• Is it necessary to use fish sauce?Typical of Vietnamese dishes, fish sauce gives them a depth of flavor. But if you don’t have any, you could sub in soy sauce or a bit of salt.
• Can I make this soup vegetarian?Sure! Substitute vegetable broth for chicken broth, and use tofu or mushrooms instead of pork for a vegetarian version.
• What’s the best way to chop mustard greens?Eliminate any hard stems, arrange the leaves in a neat stack, roll them up snugly, and then cut them into uniform strips.
• How can I store leftovers?Any remaining soup should be stored in an airtight container in the fridge where it will be good for 3 days. Reheat on the stove gently and serve.
• Are fried shallots necessary?Optional but delightful, fried shallots add an extra layer of flavor and texture as a garnish.

Vietnamese Mustard Green Soup Canh Cai Be Xanh Recipe Substitutions and Variations

You can use spinach or bok choy instead of mustard greens.
If you would like a vegetarian option, use tofu or mushrooms in place of the pork loin.
To achieve a more delicate flavor profile, soy sauce can stand in for fish sauce.
You can use brown sugar or honey in place of regular sugar.
If you are avoiding black pepper, you might consider substituting it with white pepper. If you want to avoid heat altogether, leave it out.

Pro Tips

1. Enhance Flavor with Marinated Pork: For deeper flavor, marinate the pork loin with a little fish sauce, ground black pepper, and minced garlic for about 15-30 minutes before cooking. This step infuses the meat with savory flavors.