Vietnamese Beef and Pickled Mustard Greens Soup (Canh dưa bò)

Name: Vietnamese Beef and Pickled Mustard Greens Soup (Canh dưa bò)
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 3 people
Ingredients: 6 oz flank steak or beef shank; ½ tablespoon minced garlic; 1 teaspoon salt, divided; black pepper; cooking oil; 8 oz pickled mustard greens; 1 tablespoon minced shallots; 2 medium tomatoes, cut into wedges; 3½ cups water; fish sauce

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Prep Time
10 mins
Cook Time
10 mins
Total Time
50 mins
Servings
3 people
Calories
120 kcal
Course
Soup
Cuisine
Vietnamese

Vietnamese Beef and Pickled Mustard Greens Soup (Canh dưa bò)

Finn Carter

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Vietnamese beef with pickled mustard greens soup (canh dưa bò) is a traditional soup from Northern Vietnam. It is an easy, comforting and flavorful soup with a balance of sour and savory flavors.

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Ingredients

Servings

6 oz flank steak or beef shank
½ tablespoon minced garlic
1 teaspoon salt, divided
black pepper
cooking oil
8 oz pickled mustard greens
1 tablespoon minced shallots
2 medium tomatoes, cut into wedges
3½ cups water
fish sauce (to taste)

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Instructions

Slice beef against the grain into slightly thick pieces, about ¼-inch thick. Place in a mixing bowl and toss with minced garlic, ¼ teaspoon salt, black pepper and ½ teaspoon oil. Set aside to marinate briefly.
Rinse the pickled mustard greens under water then pat dry. Remove the tough stems and chop into small pieces, about 1-inch wide.
Place a pot over medium heat and once it is hot, add some oil to lightly coat the bottom. Add minced shallots and sauté until fragrant.
Increase the heat and add the beef. Sauté until the beef is almost no longer pink. Transfer to a plate.
Return the heat to medium and add the chopped pickled mustard greens. Stir and cook for a couple of minutes, then add the tomato wedges. Continue to cook for another 2-3 minutes until tomatoes start to soften and release juice.
Add water and the remaining salt to the pot. Bring it to a boil and then lower the heat to maintain a simmer. Cover and cook for 30-40 minutes until the beef and pickled mustard greens reach your desired texture and the flavors come together.
Season the soup with fish sauce to taste. Transfer to serving bowls and serve right away with rice.

Notes

Traditionally, the soup is made with beef cuts that have a lot of tendons, fat, and connective tissues. The more connective tissues the better as these parts will become tender when cooked with the pickled mustard greens.

Nutrition Information

Show Details

Calories 120kcal (6%) Carbohydrates 8g (3%) Protein 14g (28%) Fat 3g (5%) Saturated Fat 1g (5%) Polyunsaturated Fat 0.2g Monounsaturated Fat 1g Cholesterol 34mg (11%) Sodium 1033mg (43%) Potassium 1049mg (30%) Fiber 3g (12%) Sugar 3g (6%) Vitamin A 826IU (17%) Vitamin C 12mg (13%) Calcium 69mg (7%) Iron 2mg (11%)

Nutrition Facts

Serving: 3people

Amount Per Serving

Calories 120 kcal

% Daily Value*

Calories	120kcal	6%
Carbohydrates	8g	3%
Protein	14g	28%
Fat	3g	5%
Saturated Fat	1g	5%
Polyunsaturated Fat	0.2g	1%
Monounsaturated Fat	1g	5%
Cholesterol	34mg	11%
Sodium	1033mg	43%
Potassium	1049mg	22%
Fiber	3g	12%
Sugar	3g	6%
Vitamin A	826IU	17%
Vitamin C	12mg	13%
Calcium	69mg	7%
Iron	2mg	11%