Vietnamese Beef and Pickled Mustard Greens Soup
Ingredients
- 1 lb beef shank or beef with tendons
- 1 cup pickled mustard greens rinsed and chopped
- 6 cups water
- 1 tbsp fish sauce or to taste
- 1/2 tsp salt or to taste
- 1/4 tsp black pepper
Instructions
- Rinse the beef and cut into bite-sized pieces.
- Place the beef in a large pot and add water. Bring to a boil, then reduce heat and simmer for 30 minutes, skimming off any foam.
- Add the pickled mustard greens, fish sauce, salt, and pepper to the pot. Continue to simmer for another 10-15 minutes, or until the beef is tender and the flavors have melded.
- Taste and adjust seasoning as needed.
- Serve hot with rice.
