Vietnamese Beef Soup (Canh Bo Rau Ram)
Ingredients
- 1 lb beef
- 10 g carrots
- 2 stalks celery
- 1 medium onion
- 2 tbsp fish sauce
- 1 tsp sugar
- 1/2 tsp black pepper
- 1 bunch rau ram (Vietnamese coriander)
- 2 tbsp vegetable oil
Instructions
- Cut beef into bite-sized pieces.
- Wash and chop carrots and celery.
- Dice the onion.
- Marinate beef with fish sauce, sugar, and black pepper for 15 minutes.
- Heat oil in a pot and sauté onion until fragrant.
- Add beef and stir-fry until browned.
- Add carrots and celery and cook for 5 minutes.
- Pour in enough water to cover the ingredients and bring to a boil.
- Reduce heat and simmer for 20-25 minutes, or until beef is tender.
- Wash and chop rau ram. Add to the soup during the last 5 minutes of cooking.
- Serve hot.
