Kimberton Whole Foods customer, MaryAnn Neblock, was kind enough to share this recipe with us for Vietnamese Soup, or Canh. She makes it using local Countrytime Farms ground pork and fresh dandelion greens. Let us know what you think in the comments below!
What You’ll Need
- 1/3 lb ground pork
- 1 minced garlic clove
- 1 tbsp oil
- 1/2 sweet onion, chopped (about 1 cup)
- 4 cups low-sodium chicken broth (Pacific brand)
- 2 cups water
- 2-3 tsp fish sauce
- 1/2 tsp salt
- 8 oz chopped greens (about 3 cups) – such as kale, mature spinach, collards, swiss chard, or dandelion
- 1 tsp minced ginger, or to taste
- 1 dozen large, raw, peeled/deveined shrimp, sliced in half lengthwise (about 1/2 lb)
- Cubed, teriyaki-flavored tofu, purchased or homemade* (optional)
- Brown pork in a skillet until cooked, add garlic, cook 1 minute and set aside.
- In a large stockpot: add the oil and cook chopped onion 3-4 minutes.
- Add chicken broth, water, fish sauce, and salt, and boil for about 4 minutes.
- Add chopped greens (I used dandelion) and ginger. Boil another 5 minutes.**
- Add the shrimp. Bring back to a boil, then reduce to simmer and cook till shrimp turn pink, 1-2 minutes.
- Adjust seasonings; may need a bit more salt or fish sauce.***
*Add tofu at the last minute before serving, like croutons; a teriyaki/ginger- flavored tofu works well. You can saute your own plain tofu with sesame oil and soy sauce with or without sesame seeds.
**Tougher greens may take more time to become tender.
***Can also add: cellophane/ rice noodles cooked according to directions, pieces of cooked chicken or leftover vegetables