As I age my palate seems to be more accepting of the things I hated when I was a child, I guess most us do since most of the adults I know loves their vegetables. I hated vegetables before with passion but now it seems to be the other way around as those ones I hated are the ones I crave now. Vegetables like okra, bitter gourd, broccoli and any leafy vegetable tops that hate list but now I am in constant search for recipes that involve these.
I guess taste buds become more accepting of different flavours as we grow old hence we can eat things that we were not used to before. Take this post for example, as a young Raymund this will never look appetizing, just look at that green colour I would rather prefer an oily fried chicken but now I can finish a full big bowl of that just by myself (I still like that chicken).
Canh Cai, this soup recipe for today is a simple Vietnamese soup dish made out of chopped leafy greens in a broth flavoured with meats and/or seafood. If the Chinese are used to having blanched greens on the side the Vietnamese have this soup as a part of their common meal. It’s simple, delicious and definitely nutritious.
- 2 large bunches leafy vegetables (choy sum, bok choy, gailan, mustard greens), chopped
- 250 g fatty minced pork
- 6 cups good chicken stock
- ⅓ cup crispy fried shallots
- 4 cloves garlic, minced
- ½ thumb sized ginger, thinly sliced
- ground white pepper
- fish sauce
- In a pot add oil then sauté garlic and ginger.
- Add minced pork continue to cook until it turns light brown.
- Pour chicken stock and add the crispy fried shallots, bring to a boil and simmer in low heat for 10 minutes.
- Add the leafy vegetables, simmer for 2-3 more minutes or until vegetables are cooked but still crispy.
- Turn heat off, serve with rice and other dishes.