Vietnamese Beef and Spinach Soup
- Ready In:
- 35mins
- Ingredients:
- 10
- Serves:
-
4
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
directions
- 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.
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RECIPE SUBMITTED BY
English_Rose
United Kingdom
I live in Manchester, UK with my fiance and young son. I work at the local hospital in pediatrics and love my job. I also love cooking!! I have a sweet tooth but try and make healthy family meals, I'm not against some lovely treats now and then though :)