Canh thịt bò cà chua is about as simple as a Vietnamese soup gets: thinly sliced beef and tomatoes in a light broth, finished with spring onion and coriander. Once the beef has marinated, the cooking takes around 10 minutes. It’s a canh, so it belongs on the family table next to a bowl of rice, and it works in hot weather as well as cold. Time: 15–20 minutes to marinate the beef, then about 10 minutes of cooking. Ingredients 150 g beef, thinly sliced 1 tablespoon fish sauce 1 tablespoon soy sauce 1/8 tablespoon ground pepper 1/2 tablespoon vegetable oil 1/2 onion, sliced into strips 2 tomatoes, each cut into 6 wedges Maggi seasoning Salt, pepper, sugar and chilli, to taste Spring onions, white part sliced Coriander Water How to make canh thịt bò cà chua 1. Marinate the beef Mix the sliced beef with the fish sauce, soy sauce and pepper, and leave it for 15–20 minutes. 2. Sear the beef, then build the broth Heat the oil in a pot and fry the onions until fragrant. Add the beef and stir-fry it quickly. When it’s cooked, after about 3–5 minutes, take it out of the pot and set it aside. In the same pot, add 1/2 tomato, the onion and a little Maggi seasoning, and fry until the tomatoes are soft. Pour in water, taste, and adjust with salt, pepper, sugar and chilli. Bring it to the boil. 3. Return the beef and finish Put the beef back into the boiling broth. As soon as the soup comes back to the boil, turn off the heat, then scatter the spring onions and coriander over the top. Serve it with steamed rice and the other dishes of the meal. Share:
