Canh rau dền is a Vietnamese soup of amaranth greens and shrimp, and it’s very simple to cook: leeks are fried first, then the shrimp, then water goes in and the amaranth simmers in it. A hot bowl with steamed rice makes a good family meal when the weather turns cold. Ingredients 1 bunch amaranth (rau dền) 200 g shrimp 2 teaspoons seasoning 1 tablespoon fish sauce ½ teaspoon pepper 1 teaspoon sugar, MSG Salt Scallions and coriander (cilantro) How to make canh rau dền 1. Prepare the shrimp and greens Peel the shrimp and marinate them with the pepper, MSG and seasoning. Pick over the amaranth, wash it and cut it into short lengths. Chop the coriander and scallions. 2. Cook the soup This is the step that decides how the soup turns out, so take care with it. Put the pot on the stove and fry leeks until fragrant. Add the shrimp and fry until cooked. Pour in about 2 litres of water. When it boils, add the amaranth. Season with salt, sugar and fish sauce to your taste. Turn the heat down low and skim off the foam. 3. Serve Take the pot off the heat, ladle the soup into bowls and sprinkle the coriander and scallions on top. Eat it with steamed rice. Share:
