Vietnamese Beef and Spinach Soup
Peppery spinach, tender beef fillet and a flavoursome broth make Ken Hom's quick to cook Vietnamese Soup a sensation. This light soup is typical of the subtle cuisine of Vietnam. It is easy to make, and many of the steps can be done in advance.
- Ready In:
- 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
- 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.