Vietnamese Canh Soup

by Andrea Nguyen

Yield: Serves 4Prep: Prep: 10 minutesCook: Cook: 20 minutesTotal: Total: 30 minutes

Source: https://www.bonappetit.com/story/how-to-make-vietnamese-canh?utm_campaign=likeshopme&client_service_id=31198&utm_social_type=owned&utm_brand=ba&service_user_id=1.78e+16&utm_content=instagram-bio-link&utm_source=instagram&utm_medium=social&client_service_name=bonappetitmag&supported_service_name=instagram_publishing

Ingredients

You have 1 of 6

produce

○8 ouncesgreens(chopped)
○onion(thinly sliced)
○1 1/2 teaspoonsginger(finely chopped)

protein

○1 dozenshrimp(peeled and deveined, cut into chunks)

pantry staple

○neutral oil
✓1/2 tspsalt
✓1 Tbspfish sauce

other

✓5 to 6 cupswater

Instructions

Warm a splash of neutral oil in a medium pot over medium heat.
Thinly slice half a medium onion and add it to the pot. Cook gently, stirring occasionally, until soft and no longer smells raw, about 3 to 4 minutes.
Pour in 5 to 6 cups of water. Season with 1/2 tsp salt and 1 Tbsp fish sauce.
Increase the heat to bring to a boil and cook vigorously for 3 to 5 minutes.
Add 8 ounces of chopped greens. Cook until the greens wilt and soften, about 5 minutes.
Add 1 1/2 teaspoons finely chopped ginger and 1 dozen peeled and deveined raw shrimp. Cook until the shrimp is opaque and cooked through.
Slide the pot to a cool burner and let it rest, uncovered, for 5 to 10 minutes to allow flavors to meld.
Taste and adjust seasoning with extra salt or fish sauce if needed. Splash in water if the soup is too strong.
Serve in individual soup bowls or a large bowl to share.

My notes

['Instead of shrimp, you can substitute a 6-ounce fillet of mild fish, such as rockfish, sea bass, or tilapia, cut into bite-size pieces.', 'For a non-seafood option, add 5 to 6 ounces of ground pork or chicken after sautéing the onion.', 'To turn leftovers into a noodle soup, add glass noodles (soaked and snipped) when reheating.']