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:
35mins
Serves:
Units:

ingredients

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 MADE WITH LOVE BY

@English_Rose
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@English_Rose
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"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."
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  1. Dienia B.
    i liked this soup alot i used frozen spinach and steakums for the steak and a teaspoon of sesame oil cause i seem to be on a role with the stuff really good tasting zaar tour 6
    Reply
  2. English_Rose
    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.
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