Tuesday, August 5, 2014

Canh Rau Ma (Vietnamese Pennywort Soup)

Canh Rau Ma (Vietnamese Pennywort Soup)

1 chopped Green Onion
4 minced Shrimp
1 Tbsp. minced Garlic
1 Tbsp. Oil
5 cups Water
1 tsp. Salt
1/2 tsp. Sugar
1 Tbsp. Fish Sauce

Quickly cut the Pennywort shorter after washing it a few times.
In a pan add 1 Tbsp. Oil.  Add 1 Tbsp. minced Garlic. Sauté until slightly brown.  Add the minced Shrimp.
Cook until pink and remove from heat.  In a small pot add 5 cups Water.  Add in the sautéed Shrimp and bring to a boil.
Add 1 tsp. Salt. Add 1/2 tsp. Sugar. Add 1 Tbsp. Fish Sauce. Mix well.  Add in the Pennywort when it's boiling.
Let it simmer for about 1 minute.  Add chopped Green Onions.  Add some Black Pepper. Turn off heat and serve with rice.

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