Canh Mong Toi Soup
Serves 410 mins prep10 mins cook
A flavorful Canh Mong Toi soup featuring malabar spinach, shrimp, and luffa, seasoned perfectly for a comforting meal. This traditional Vietnamese soup is both healthy and quick to prepare.
0 servings
What you need
Instructions
1: Clean and prep your malabar spinach and luffa gourds. Slice the luffa gourd into thin strips (exclude the seed). For the malabar spinach, discard the stems and only keep the leaves. Slice into bite size pieces. Set aside. 2: In a large pot, add 2 tbsp cooking oil over medium-high heat. Once the oil is hot, add your diced shrimp and 1 tbsp chicken powder. Mix well until shrimp is 80% cooked - 1 min. 3: Add in 8 cups of water and wait for it to reach a boil. Then add your luffa gourd. Allow to cook for 1 minute. 4: Add your malabar spinach to the pot. Allow to cook for 2-3 minutes. 5: Season the soup with 1 tbsp chicken powder, 2 tbsp fish sauce, 1/2 tbsp sugar, and 1/3 tbsp MSG. 6: Turn off the heat. 7: To prep the pickled eggplant, combine all ingredients except the eggplant in a mixing bowl. Then add the pickled eggplants. Mix well and serve with the soup and rice.View original recipe