Vietnamese Pennywort Soup with Chicken

Our home garden is full of Japanese pennywort. While it has a slightly strong flavor when eaten raw, it becomes deliciously refreshing when cooked in soup or blended with mung beans for a drink.
Vietnamese Pennywort Soup with Chicken
Our home garden is full of Japanese pennywort. While it has a slightly strong flavor when eaten raw, it becomes deliciously refreshing when cooked in soup or blended with mung beans for a drink.
Steps
- 1
Wash the pennywort thoroughly. Dice the chicken and marinate with 1 tablespoon fish sauce, chicken bouillon powder, 1 teaspoon sugar, black pepper, and 1 finely minced shallot. Mix well to let the flavors absorb.
- 2
Bring water to a boil. Add the chicken, stir, and skim off any foam. Season to taste, then add the pennywort. Let it boil for a few moments, turn off the heat, and sprinkle black pepper on top.
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