John Myers
Vietnamese Soup
The perfect vietnamese soup recipe with a picture and simple step-by-step instructions.
- 20 g Fresh ginger
- 1 Clove of garlic
- 1 liter Vegetable broth
- 0,5 tsp Ginger bread spice
- 300 g Swiss chard fresh
- 1 bunch Spring onions fresh
- 100 g Mushrooms brown
- Salt and pepper
- 1 tsp Lime juice
- 2 Stems Mint fresh
- 200 g Roast beef cold cuts
- Peel the ginger. First cut into thin slices, then into thin strips. Roughly chop the clove of garlic (mine was marinated in olive oil with mint). Bring the vegetable stock to the boil and add the ginger, garlic and gingerbread spices. Let everything cook for 10 minutes over a mild heat.
- In the meantime, wash the chard thoroughly, shake dry. Cut the chard leaves into coarse pieces, cut the stalks into small pieces. Clean the spring onions, cut the white and light green into oblique slices. Clean the mushrooms and cut in half. Cut the roast beef into strips. Pluck the mint leaves from the stalks and cut into strips.
- Put the vegetables in the saucepan and simmer for 6 minutes. Season to taste with salt, pepper and lime juice. Spread the soup on plates with strips of roast beef and mint strips and serve.
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