Mustard Green Soup (Can Cai Xanh)

to make this dish vegetarian/vegan use 1/2” cubed hard tofu instead

1/2 cup ground/minced protein (shrimp, pork, beef, or turkey)

1/2 tsp kosher salt
1/2 tsp crushed black pepper
2 Tbsp thinly sliced shallot (onion works as well, but increase to 1/4 cup)
1 tsp grated ginger
1 bunch mustard greens (cut washed greens into 2” sections)
1 Tbsp neutral flavor oil (vegetable or canola)
1-2 Tbsp fish sauce (soy sauce can be used, but add a shiitake mushroom for umami) 1/2 teaspoon sugar or honey (mellows the bitterness and brightens the flavor)
5 cups of lukewarm water
a few sprigs of sliced green onion and/or cilantro to garnish

1. Heat oil in a medium sauce pan over high heat. Add shallot/onion and cook until slightly golden, 3-4 minutes. Add protein, salt, pepper and 1Tbsp fish sauce (DO NOT add tofu at this time). Brown for a few minutes, but do not burn the shallots. Add water and bring to a boil. Skim any impurities that float to the top.

2. Add tofu, grated ginger, sugar/honey and mustard greens. Lower temperature and bring to a simmer for 4-6 minutes. You do not want to over cook the greens so pay close attention.

3. Taste and adjust by adding more salt or fish sauce. Garnish with cilantro and/or sliced green onions. Serve immediately

We eat this dish with steamed rice and a saltier dish; peppered soy sauce scrambled eggs, caramelized claypot shrimp, coconut water braised pork belly, chili lemongrass chicken, or claypot braised tofu and mushrooms. On it’s own it can be a meal served with rice noodles or ramen, garnished with pickled cabbage and chili oil.