Vietnamese Beef and Spinach Soup

Recipe by English_Rose
READY IN: 35mins




  • 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.