Canh Rau Đay Tôm, or Vietnamese water spinach soup with shrimp, is a culinary delight that embodies the fresh, vibrant flavors of Vietnamese cuisine. This simple yet incredibly flavorful soup is a staple in many Vietnamese homes, beloved for its delicate balance of textures and tastes. The slightly bitter yet tender water spinach (rau đay) pairs perfectly with the sweetness of shrimp and the aromatic broth, creating a harmonious symphony on the palate. It's a dish that's both nourishing and refreshing, ideal for a light lunch or a comforting dinner.
This easy-to-follow recipe will guide you through each step of making this delicious Vietnamese classic. From preparing the ingredients to achieving the perfect broth consistency, we'll ensure you create a bowl of Canh Rau Đay Tôm that rivals the best restaurants. Let's dive into the simple yet rewarding process of making this beloved Vietnamese soup.
Tools Needed
- Pot
- Knife
- Chopping board
Ingredients
- Freshwater shrimp: 100g
- Shallots: 4
- Water spinach (rau đay): 350g
- Seasoning powder: 1 teaspoon
- Sugar: 1/2 teaspoon
- Ground pepper: a little
- Water: 800ml
- Cooking oil
- MSG: 1/3 teaspoon
- Salt: 1/4 teaspoon
Step-by-Step Instructions
Step 1. Prepare Ingredients
- Wash the shrimp and set aside. Prepare the shallots and chop them into small pieces.
- pick the leaves, discarding any with worms. Wash thoroughly.
- Marinate the shrimp with seasoning powder, sugar, and ground pepper. Mix well and let it marinate for 10 minutes.
Step 2. Sauté and Cook Shrimp
- Heat cooking oil in a pot. Add the chopped shallots and sauté until fragrant and slightly golden.
- Add the marinated shrimp to the pot and stir-fry briefly until they turn pink.
Step 3. Simmer the Soup
- Pour in 800ml of water and bring the soup to a boil. Once boiling, add the water spinach.
- Season the soup with seasoning powder, sugar, MSG, salt, and ground pepper. Stir well to dissolve the spices. Taste and adjust seasoning as needed.
- Let the soup simmer for about 1 more minute, then turn off the heat. Allow the vegetables to cook completely.
Read more: Vietnamese Sweet & Sour Fish Soup: A Delicious Comfort Food Recipe
Tips
- You can leave the water spinach leaves intact or chop them into small pieces before adding to the soup.
Nutrition
- N/A
FAQs
1. Can I substitute the shrimp with other protein?
Yes! Chicken, pork, or even tofu work well as substitutes. Adjust cooking time accordingly.
2. What if I don't have fresh water spinach?
Frozen water spinach can be used. Just make sure to thaw it completely before adding it to the soup.
3. How can I make the soup thicker?
Adding a cornstarch slurry (mix cornstarch with a little cold water) at the end will thicken the broth nicely.
Enjoy your delicious and healthy bowl of Canh Rau Đay Tôm! This simple recipe is perfect for a quick weeknight meal or a special occasion. With its fresh flavors and ease of preparation, this Vietnamese classic is sure to become a new favorite.