Vietnamese Mustard Greens and Pork Soup

Instructions

1. 1

   Wash the mustard greens under cold water and cut leaves into 4 cm ribbons. Peel ginger and cut into thin julienne matchsticks.

2. 2

   In a bowl, mix ground pork with half of the finely chopped shallots and 10 ml of fish sauce. Let sit for 5 minutes.

3. 3

   Heat sesame oil in a soup pot over medium stove heat. Fry remaining shallot and ginger matchsticks for 1 minute until soft and fragrant.

4. 4

   Add seasoned pork to the pot. Stir gently over medium heat for 3 minutes, breaking up meat until no longer pink.

5. 5

   Pour in 1200 ml of water and bring to a rapid boil over high heat. Skim off any excess foam floating on top with a spoon.

6. 6

   Add chopped mustard greens to the boiling broth. Reduce stove to medium heat and simmer for 2 to 3 minutes until greens are tender.

7. 7

   Stir in remaining 20 ml fish sauce. Turn off heat immediately so greens remain bright, then ladle soup hot into bowls.