Best Vietnamese Beef And Spinach Soup Recipes

VIETNAMESE STYLE PEPPER BEEF AND SPINACH

Steps:

• Trim excess fat from meat and slice thinly (which is easier when meat is slightly frozen) against the grain.
• In a large bowl, combine the chopped onion, sliced meat, 1/2 teaspoon of the black pepper, 2 teaspoons of the fish sauce, and the cornstarch; stir well to coat and set aside to marinate (the cornstarch tenderizes and makes the meat "velvety").
• Over high temperature, heat a large skillet or wok and - when the skillet is very hot - add the oil ("hot wok, cold oil, food won't stick"); add the marinated meat mixture and sauté until the meat is cooked, about 5 to 7 minutes.
• Remove cooked mixture from skillet and set aside.
• Heat the remaining 1 tablespoon oil in the pan and stir fry the minced garlic for 1 minute.
• Add spinach leaves and stir fry for 3 minutes, stirring constantly.
• Add remaining 4 teaspoons fish sauce and tomato, and stir fry 2 minutes.
• Add the cooked meat mixture and remaining 1/2 teaspoon pepper to the skillet, combine well, and cook until heated through and sauce comes to desired consistency (the cornstarch will effect the consistency - you can add a bit of water, broth, or sherry if it becomes thicker than you'd like).
• Serve immediately with hot cooked jasmine rice.
• Note: I've been told that "the recipe is not exactly Vietnamese, since we actually use minced pork to stir fry water spinach; beef is always more expensive than pork at home - the good cuts are often on their own, or cooked with minimal side ingredients; other cuts go into stews and soups" so feel free to try this with pork, too!
• Also, when I first made this recipe I really wasn't expecting too much from it - it came out much tastier than I expected, an absolute keeper (especially according to my husband)!

VIETNAMESE BEEF AND SPINACH SOUP

Steps:

• Bring a large pan of salted water to the boil and blanch the spinach leaves for a few seconds until they are just wilted. Drain well and refresh in cold water to prevent further cooking. Drain again, squeezing out excess water.
• Combine the steak strips with the shallots, garlic, 1 tablespoon of fish sauce and a grinding of black pepper, and then set aside.
• Just before you are ready to eat, bring the chicken broth to a simmer in a large saucepan and stir in the remaining fish sauce, together with the lemon juice, sugar and chili.
• Stir in the blanched spinach and the beef, with its marinade.
• Bring the soup back to simmering point; add another good grinding of black pepper and serve at once.