The SOUR BROTH WITH WATER SPINACH AND BEEF RECIPE IS A POPULAR VEGETABLE IN VIETNAM. WHEN COOKED, THE STEMS REMAIN CRUNCHY WHILE THE LEAVES SOFTEN, LEN DIN G A DELIGHTF ULCONTRAST OF TEXTURE TO THE DISH. SERVED AS AN APPETIZE R, THIS IS A LI GHT SOUP WITH TEND ER BITES OF BEEF AND SO UR NOTES OF LEMON JUICE.
SERVES FOUR TO SIX
INGREDIENTS:
30ml/2 tbsp nUDe mam
5ml/1 tsp sugar
175g/6oz beef fillet, finely
sliced across the grain into
2.5cm/1in strips
l.2 litres/2 pints/5 cups beef or chicken stock
175g/6oz water spinach, trimmed ,
rinsed, leaves and stalks separated
juice of 1 lemon
ground black pepper
1 red or green chilli , seeded and
finely sliced , to garnish
Method:
1 In a bowl, stir the nUDe mam with the sugar until it has dissolved. Toss in the beef strips and leave to marinate for 30 minutes. Pour the stock into a pan and bring it to the boil. Reduce the heat and add the water spinach. Stir in the lemon juice and season with pepper.
2 Place the meat strips in individual bowls and ladle the hot broth over the top. Garnish with chillies and serve.
VARIATION:
You can sprinkle coriander and mint or fried garlic and ginger over the top .
Per portion Energy 61 Kca1/254kJ; Protein 7.4g; Carbohydrate 1.2g, of which sugars 1.lg; Fat 3g, of which saturates 1.1g; Cholesterol 17mg; Calcium 51mg; Fibre 0.6g; Sodium 600mg
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| Sour Broth with Water Spinach and Beef |
