Chrysanthemum Soup with Minced (Ground) Pork
(Canh Tan O Thit Heo)
 Vietnamese Recipes

Chrysanthemum choy is a cultivated edible chrysanthemum, eaten before it blooms. The tough stems are discarded and only the top, tender stems and leaves are eaten. It is available at Oriental groceries.

Ingredients

100 g /4 oz

21/2 tbsp
1
1.5 litres
450 g/1 lb
2
 

minced pork
freshly ground black pepper
fish sauce
shallot, peeled and finely chopped
chicken stock
chrysanthemum choy
spring onions, cut into 5 cm/2 inch lengths

Method:

1. Put the pork in a bowl with a pinch of black pepper, 1 teaspoon fish sauce and the shallot. Mix well, then leaves to stand for about 15 minutes. Shape the mixture into about 24 small balls, using about 1 tbsp for each.

2. Put the stock in a pan and bring to the boil. Add the pork ball and boil for 12 minutes, then add the remaining fish sauce and black pepper to taste.

3. Put the chrysanthemum choy and spring onions (scallions) in a warmed large soup tureen. Pour over the boiling stock and meatballs. Serve hot with rice and fish sauce.

Serve 4