Chao Thit Bam – Vietnamese rice soup with minced meat

Ingredients for 1 servings:

• 100 g jasmine rice
• 50 g minced pork
• 1 spring onion(s)
• 1 tbsp fish sauce
• salt and pepper
• 600 ml water
• 0.33 tsp sugar
• 2 tbsp oil

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 45 minutes

delicious strengthening soup

Wash the rice several times. Then bring to a boil in the water with 1 tablespoon of oil and a pinch of salt and simmer with the lid on for about 30 minutes on low heat. After the half hour is up, remove the pot from the heat. Finely chop the white part of the spring onion and fry it in a pan with the second tablespoon of oil until the onions are lightly browned. Add the minced meat and cook everything together with 1/2 tablespoon of fish sauce. Season with salt and sugar. Now add the contents of the pan to the rice in the pot and stir well. Put the other 1/2 tablespoon of fish sauce in a bowl and ladle over the rice soup. Finely chop the green part of the spring onion, sprinkle it on the soup with a pinch of pepper, and serve.