Canh rau mồng tơi nấu tôm is a quick Vietnamese soup of Asian spinach (mồng tơi) with minced shrimp and pork. It’s the kind of soup to make when the weather is hot and you don’t feel like eating much, and children usually eat it without fuss. It also takes very little time, which leaves you free for the rest of the meal. Ingredients 200 g shrimp, minced 150 g minced pork or chicken 100 g Asian spinach (mồng tơi) Spring onion and shallots Salt, fish sauce, pork stock powder and pepper 2–3 teaspoons cooking oil How to make canh mồng tơi nấu tôm 1. Prepare the spinach Wash the Asian spinach leaves carefully. Use only the leaves, not the stems. Cut them into long pieces if you like. 2. Fry the shrimp and pork Heat 2–3 teaspoons of oil in the pot. Add all the minced shrimp and pork and fry quickly for 5 minutes. Then pour in 3–4 bowls of water. 3. Add the spinach Add the spinach to the pot and season to your taste. Let it come back to the boil, then turn off the heat. 4. Serve Eat it hot, with boiled rice and your main dishes. Share:
