VIETNAMESE SPINACH SOUP RECIPES

VIETNAMESE BEEF AND SPINACH SOUP RECIPE - FOOD.COM

Vietnamese Beef and Spinach Soup Recipe - Food.com image

Peppery spinach, tender beef fillet and a flavoursome broth make Ken Hom's quick to cook Vietnamese Soup a sensation. This light soup is typical of the subtle cuisine of Vietnam. It is easy to make, and many of the steps can be done in advance.

Total Time 35 minutes

Prep Time 30 minutes

Cook Time 5 minutes

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1 lb fresh spinach, stalks removed
6 ounces lean steak fillets, cut into thin slices about 2in long
2 shallots, finely sliced
3 garlic cloves, finely chopped
3 tablespoons fish sauce
fresh ground black pepper
5 cups chicken broth
1 tablespoon lemon juice
1 teaspoon sugar
1 small red chili pepper, deseeded and chopped

Steps:

Bring a large pan of salted water to the boil and blanch the spinach leaves for a few seconds until they are just wilted. Drain well and refresh in cold water to prevent further cooking. Drain again, squeezing out excess water.
Combine the steak strips with the shallots, garlic, 1 tablespoon of fish sauce and a grinding of black pepper, and then set aside.
Just before you are ready to eat, bring the chicken broth to a simmer in a large saucepan and stir in the remaining fish sauce, together with the lemon juice, sugar and chili.
Stir in the blanched spinach and the beef, with its marinade.
Bring the soup back to simmering point; add another good grinding of black pepper and serve at once.

Nutrition Facts : Calories 244.3, FatContent 13.9, SaturatedFatContent 5.1, CholesterolContent 32.3, SodiumContent 2114.5, CarbohydrateContent 10.6, FiberContent 2.7, SugarContent 3.6, ProteinContent 19.9

VIETNAMESE SPINACH & SHRIMP SOUP | JUST A PINCH RECIPES

Vietnamese Spinach & Shrimp Soup | Just A Pinch Recipes image

This spinach and shrimp soup is delicious.

Provided by barbara lentz @blentz8

Categories Seafood

Prep Time 10 minutes

Cook Time 10 minutes

Yield 4

Number Of Ingredients 10

Ingredients

1 tablespoon(s) olive oil
1 tablespoon(s) each grated ginger and minced garlic
10 ounce(s) package frozen spinach thawed
8 cup(s) chicken or shrimp stock
3 star anise
2 tablespoon(s) fish sauce
16 peeled and deveined shrimp
4 ounce(s) rice noodles cooked according to directions and drained
3 green onions chopped
1/2 cup(s) cilantro chopped

Steps:

Add the oil to a large pot. Stir in the garlic & ginger and cook 1 minute. Stir in the spinach and cook about 3 minutes. Add the chicken stock, fish sauce, star anise. Bring to a boil. Reduce to a simmer.
Stir in the shrimp and noodles. Cook 3 minutes. Add the green onions and cook 5 more minutes. Remove the star anise before serving and garnish with cilantro.

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