Vietnamese Mustard Green Soup with Calamari (Canh Cai Be Xanh Muc)
When we think of Vietnamese soups, we think of noodle soups, such as Phở Bò and Phở Gà. But have you heard of canh?
- 1 bundle Chinese mustard greens (about 1 lb, cut into 2-inch segments)
- 10 oz calamari or squid (cut into bite-sized pieces)
- 1 tablespoon lard or neutral oil of choice
- 1 large shallot (peel and cut into thin wedges)
- 1 1/2 quarts water
- 1 teaspoon salt
- 2 teaspoons chicken bouillon powder or mushroom seasoning powder
- 2 teaspoons fish sauce
- 1/4 teaspoon ground black pepper
- Heat oil (1 tablespoon) in a medium-sized pot. Add shallot slices and sauté until fragrant and lightly caramelized (about 2 minutes).
- Add calamari (10 oz) and sautéed in the toasted shallots (about 1 minute). Pour in water and bring the pot to a boil (about 8 minutes).
- Add in bite-sized pieces of mustard greens (1 lb). Allow to cook for 4 minutes to get the flavors to meld. Season to taste with salt (1 teaspoon), fish sauce (2 teaspoons), and chicken/mushroom bouillon powder (2 teaspoons).
- Transfer soup to a large bowl. Garnish with freshly cracked black pepper (1/4 teaspoon) and serve with steamed rice and other side dishes below for a complete Vietnamese family-style meal.
What is Canh?
Canh is a light Vietnamese vegetable soup that is typically served alongside steamed rice and other protein dishes. You won’t find it in Vietnamese restaurants unless they specialize in home-style cooking.
Unlike pho and other noodle soups, which are usually reserved for weekends, canh is what we cook at home during the week when time is limited. It is quick, simple, and filling with rice.
For this particular recipe, I am making canh with Chinese mustard greens and calamari. In Vietnamese, we call this soup Canh Cải Bẹ Xanh Nấu Mực.
To make the simple Vietnamese vegetable soup, gather the following ingredients.
Chinese mustard green: Also known as cải bẹ xanh in Vietnamese, Chinese mustard green has a slightly bitter undertone that softens in hot broth. If you cannot find Chinese mustard greens, you can substitute with turnip greens or spinach.
Calamari: Our protein of choice. It offers a nice subtle sweetness to the broth once cooked that no added sugar is needed.
Seasonings: Fish sauce (the main flavoring agent of Southeast Asia), salt, and chicken or mushroom bouillon powder (the ultimate Vietnamese home-cooking cheat and why simple vegetable soups taste so good).
Ground black pepper: The finishing touch for that peppery aroma at serving.
Shallot and oil: Thinly sliced and sautéed in a bit of oil. I am using lard as my oil of choice to add a bit of fat to the calamari.
