Friday, December 19, 2014

Canh Xa Lach Xoong (Watercress Soup)

Canh Xa Lach Xoong (Watercress Soup)

1 bunch Watercress
1 Tbsp. minced Garlic
3 minced Shrimp
1 chopped Green Onion
5 cups Water
1 Tbsp. Oil
1/8 tsp. Mushroom Seasoning
1 tsp. Salt
1/2 tsp. Sugar
1 Tbsp. Fish Sauce

Cut 1 bunch of Watercress into 2 inches long, then set aside. In a small pan, add 1 Tbsp. Oil.  Add 1 Tbsp. minced Garlic.
Sauté for a few seconds, add minced Shrimp. Sauté until it turns pink, remove from heat and set aside.
In a pot, add 5 cups Water.  Add in the sautéed Shrimp with Garlic.  Bring to a simmer. Add 1/8 tsp. Mushroom Seasoning.
Add 1 tsp. Salt.  Add 1/2 tsp. Sugar. Add 1 Tbsp. Fish Sauce. Add in the Watercress. Then the chopped Green Onion.  Add some Black Pepper.
Turn off heat and serve. 

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