Vietnamese Style Chrysanthemum Greens and Ground Meat Soup

Name: Vietnamese Style Chrysanthemum Greens and Ground Meat Soup
Yield: 2 servings
Cuisine: American
Ingredients: 1 half a bunch Chrysanthemum greens; 50 grams Minced meat (chicken); 1 tbsp Fish sauce (nuoc mam); 1/2 tsp Soy sauce; 1 tsp Chicken soup stock granules; 1 Salt; 600 ml Water; 1 dash Coarsely ground black pepper

cookpad.japan @cookpad_jp

I recreated a dish I often ate in Vietnam for a Vietnamese fair.

Cook the greens to your desired degree. I prefer a slightly raw flavor, so the cooking time in this recipe is fairly short. I used chicken, but you can use ground pork, which is used in Vietnam. Pork gives a richer flavor.
Making it somewhat light, then mixing in condiments separately is the Vietnamese way of eating. For serving 2. Recipe by Rx78-3

I recreated a dish I often ate in Vietnam for a Vietnamese fair.

cookpad.japan @cookpad_jp

I recreated a dish I often ate in Vietnam for a Vietnamese fair.

Saved

Ingredients

2 servings

1half a bunch Chrysanthemum greens
50 gramsMinced meat (chicken)
1 tbspFish sauce (nuoc mam)
1/2 tspSoy sauce
1 tspChicken soup stock granules
1Salt
600 mlWater
1 dashCoarsely ground black pepper

Saved

Steps

1

Add the listed amount of water to a pot and heat. Once it's boiled, add the minced meat. Skim any scum and continue boiling until scum no longer appears.
2

Add the chicken stock, fish sauce, and soy sauce. Taste, and if you find the flavor to be lacking, add a bit of salt.
3

Cut the chrysanthemum stems into 5cm lengths, add the stem to the pot, and cook through. Add the leaves and cook for about 30 seconds, then it's complete. Transfer to a serving plate and top with coarsely ground black pepper.
4

If you find the seasoning too light, prepare a side dish of sliced chili peppers in soy sauce as pictured. Dip the greens into it or use it to flavor the soup in your bowl. This is the Vietnamese way of eating.