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Vietnamese Beef and Spinach Soup

Vietnamese Beef and Spinach Soup Recipe

Peppery spinach, tender beef fillet and a flavoursome broth make Ken Hom's quick to cook Vietnamese Soup a sensation. This light soup is typical of the subtle cuisine of Vietnam. It is easy to make, and many of the steps can be done in advance.
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Prep Time 30 mins
Cook Time 5 mins
Course Soup
Cuisine Vietnamese
Calories 244.3 kcal

Ingredients
  

  • 1 lb fresh spinach, stalks removed
  • 6 ounces lean steak fillets, cut into thin slices about 2in long
  • 2 shallots, finely sliced
  • 3 garlic cloves, finely chopped
  • 3 tablespoons fish sauce
  • fresh ground black pepper
  • 5 cups chicken broth
  • 1 tablespoon lemon juice
  • 1 teaspoon sugar
  • 1 small red chili pepper, deseeded and chopped

Instructions
 

  • Bring a large pan of salted water to the boil and blanch the spinach leaves for a few seconds until they are just wilted. Drain well and refresh in cold water to prevent further cooking. Drain again, squeezing out excess water.
  • Combine the steak strips with the shallots, garlic, 1 tablespoon of fish sauce and a grinding of black pepper, and then set aside.
  • Just before you are ready to eat, bring the chicken broth to a simmer in a large saucepan and stir in the remaining fish sauce, together with the lemon juice, sugar and chili.
  • Stir in the blanched spinach and the beef, with its marinade.
  • Bring the soup back to simmering point; add another good grinding of black pepper and serve at once.

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Nutrition

Serving: 460gCalories: 244.3kcalCarbohydrates: 10.6gProtein: 19.9gFat: 13.9gSaturated Fat: 5.1gCholesterol: 32.3mgSodium: 2114.5mgFiber: 2.7gSugar: 3.6g
Keyword < 60 Mins, Asian, Clear Soups, Greens, Healthy, Inexpensive, Low Cholesterol, Meat, Savory, Spinach, Steak, Vegetable, Very Low Carbs, Vietnamese, Weeknight
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