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a bowl of Vietnamese beef and pickled mustard greens soup (canh dua bo).
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Vietnamese Beef and Pickled Mustard Greens Soup (Canh dưa bò)

Vietnamese beef with pickled mustard greens soup (canh dưa bò) is a traditional soup from Northern Vietnam. It is an easy, comforting and flavorful soup with a balance of sour and savory flavors.
Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Course: Soup
Cuisine: Vietnamese
Servings: 3 people
Calories: 120kcal
Author: Sophie Pham

Ingredients

  • 6 oz flank steak or beef shank
  • ½ tablespoon minced garlic
  • 1 teaspoon salt, divided
  • black pepper
  • cooking oil
  • 8 oz pickled mustard greens
  • 1 tablespoon minced shallots
  • 2 medium tomatoes, cut into wedges
  • 3½ cups water
  • fish sauce (to taste)
US Customary - Grams

Instructions

  • Slice beef against the grain into slightly thick pieces, about ¼-inch thick. Place in a mixing bowl and toss with minced garlic, ¼ teaspoon salt, black pepper and ½ teaspoon oil. Set aside to marinate briefly.
  • Rinse the pickled mustard greens under water then pat dry. Remove the tough stems and chop into small pieces, about 1-inch wide.
  • Place a pot over medium heat and once it is hot, add some oil to lightly coat the bottom. Add minced shallots and sauté until fragrant.
  • Increase the heat and add the beef. Sauté until the beef is almost no longer pink. Transfer to a plate.
  • Return the heat to medium and add the chopped pickled mustard greens. Stir and cook for a couple of minutes, then add the tomato wedges. Continue to cook for another 2-3 minutes until tomatoes start to soften and release juice.
  • Add water and the remaining salt to the pot. Bring it to a boil and then lower the heat to maintain a simmer. Cover and cook for 30-40 minutes until the beef and pickled mustard greens reach your desired texture and the flavors come together.
  • Season the soup with fish sauce to taste. Transfer to serving bowls and serve right away with rice.

Notes

Traditionally, the soup is made with beef cuts that have a lot of tendons, fat, and connective tissues. The more connective tissues the better as these parts will become tender when cooked with the pickled mustard greens.

Nutrition

Calories: 120kcal | Carbohydrates: 8g | Protein: 14g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 34mg | Sodium: 1033mg | Potassium: 1049mg | Fiber: 3g | Sugar: 3g | Vitamin A: 826IU | Vitamin C: 12mg | Calcium: 69mg | Iron: 2mg