Canh Mong Toi is a Vietnamese soup made with Malabar Spinach and shrimp, capturing the flavors of home. It combines dried shrimp, fresh luffa gourd, and seasonings for a comforting dish, perfect with rice.
1: Soak your dried shrimp overnight or at least 1 hour to soften.
2: While waiting, clean your Malabar spinach and remove the stems. Slice the leaves into bite size sections.
3: Peel and slice the sponge gourd also into bite size pieces.
4: In a small bowl, combine minced shrimp, salt, black pepper, and chicken powder.
5: Bring a 3qt pot of water (filled 3/4 full) to boil. Add your soaked dried shrimp with the liquid it was soaking in. Allow it to boil on low for 30 minutes.
6: After 30 minutes, remove the dried shrimp (optional) and add your minced shrimp mixture. Stir to help break up the chunks.
7: After 5 minutes, the shrimps should be cooked. Add the sponge gourd and allow to cook for another 5 minutes.
8: Add the Malabar spinach. After 2 minutes, season the soup with fish sauce, sugar, and MSG. Taste and adjust as needed.
9: Turn off the heat and serve hot with rice and a side protein or vegetable dish.
