Recipe: Vietnamese Vegetable Soup – Canh cải

Recipe: Vietnamese Vegetable Soup - Canh cải

By Helen Le Published: February 28, 2015

  • Prep: 15 mins
  • Cook: 10 mins
  • Ready In: 40 mins

  • Yield: 3-4 Servings

A simple soup that is most often seen as part of a Vietnamese daily meal.

  • Season the beef with pepper, chicken stock and minced garlic ( ½ tsp each). Also add 2 tsp fish sauce and 1 tsp vegetable oil. Mix well and set aside for about 15 minutes.
  • Next, peel and smash a small piece of ginger. For Rau cai, you just cut into 2-inch length, then rinse a few times to get rid of all the dust
  • In a small pot, heat 1 tbsp vegetable oil and quickly stir-fry the beef for 1 minute. When the beef turns pale, immediately transfer to the bowl.
  • Add 1 liter water (4 cups) to the pot and bring to a boil. (You can also use 1 part water and 1 part chicken broth to make the soup more hearty). When it boils, skim off the foam and season with 1 tsp salt and 1 tsp chicken stock. Have a taste and add a little bit fish sauce if needed. Then add the greens and bring the soup to a boil again.
  • Just when it's about to boil again, add the stir-fried beef and mix well. And don;t forget to throw in the ginger. When it boils again, immediately turn off the heat to avoid overcooking the veggies.
  • Transfer to a serving bowl and serve as part of a Vietnamese family meal.

Post By Helen Le (291 Posts)

Since 2011 Helen has shared her Vietnamese home cooking video recipes on Youtube, helping viewers cook Vietnamese Food in the easiest, fastest and most authentic way possible. Subscribe to receive her newest videos for FREE:

Website: → Danang Cuisine


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1 comment on “Recipe: Vietnamese Vegetable Soup – Canh cải


I made this soup last night, substituting rehydrated shitake mushrooms for the beef. So delicious! Thank you, Helen!

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