Sweet-sour River-leaf soup

Sweet-sour River-leaf soup

By Helen Le Published: September 7, 2021

  • Prep: 15 mins
  • Cook: 30 mins
  • Ready In: 45 mins

  • Yield: 3-4 Servings

Sweet-sour soup with two main ingredients, chicken and lá giang (lit. river-leaf), with the extremely good nutritional value of river-leaf, this soup is loved by the Vietnamese people.

  • Rub the chicken with some salt. Rinse well and chop into bite-size pieces.
  • Season with a teaspoon of stock powder, a teaspoon of sugar, half a teaspoon of salt, and a dash of pepper. Mix well and set aside for about 15 minutes.
  • In the saucepan, sauté some minced garlic till the fragrant. Add the marinated chicken and cook until no longer pink.
  • Add 1 to 1.5 liters of water and bring to a boil.
  • Detach the leaves of Lá Giang from the stems. We only eat the green leafy part because the stem and the branches are too fibrous and tart to eat.
  • Rinse well and use your hands to rub the leaves to release the natural sourness.
  • Then add to the soup and bring back to a boil. Season with some fish sauce and stock powder to taste. Add a few slices of fresh chilies.

Sweet-sour River-leaf soup – Watch how to make it on Youtube

Lá Giang is native to Indochina it can be used as a medicine or as food with its natural sour taste. Lá Giang is now used very popularly in Vietnamese cuisine, you can eat them fresh or cooked. They pair perfectly with chicken in soup or hot pot.