Canh Cải Bò Bằm (Ground Beef and Cabbage Soup)

Method

1. 1

   Mix the ground beef with half the shallot, half the garlic and a pinch of pepper, then roll into loose meatballs about the size of a marble.

2. 2

   Bring the water to a boil with the remaining shallot and garlic.

3. 3

   Drop in the meatballs a few at a time and simmer 5 minutes, skimming off any foam that rises.

   💡 Skimming here is what keeps the broth clear instead of cloudy.

4. 4

   Add the carrot and simmer 5 minutes until just tender.

5. 5

   Add the cabbage and fish sauce and cook 3–4 minutes until the cabbage wilts but still has a little bite.

   💡 Pull it as soon as the cabbage turns translucent at the edges — overcooked cabbage turns this soup gray.

6. 6

   Season with the remaining pepper, ladle into bowls and scatter with spring onion.