Canh mồng tơi nấu bắp ngọt | Sweet corn soup with malabar spinach spinach

By Helen's Recipes Published: April 12, 2024

  • Prep: 20 mins
  • Cook: 15 mins
  • Ready In: 35 mins

  • Yield: 3-4 Servings

Spinach is a common vegetable used to make soup on a daily basis in Vietnamese households. This soup is easy to cook and still retains its delicious flavor and essential nutrients.

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Ingredients
Instructions
  • Pluck the leaves and tender shoots of the malabar spinach, discarding any tough or wilted parts. Wash thoroughly several times with clean water, then drain and chop finely.
  • Peel the outer husk and silk from the corn, wash it, then thinly slice the kernels with a knife.
  • Peel and devein the shrimp, then wash them clean. Place the shrimp in a mortar, add 1 finely chopped shallot, 1/2 teaspoon of seasoning powder, and crush into a paste.
  • Heat oil in a pan, sauté the spring onion tops until fragrant, then add the shrimp paste and cook until lightly browned. Add 600ml of water, the sliced corn, bring to a boil, then add the spinach. Season with an additional 1/2 teaspoon of seasoning powder, 1 teaspoon of fish sauce. Simmer until the soup reaches a boil, then turn off the heat.