Vietnamese Beef And Spinach Soup Recipe

Name: Vietnamese Beef And Spinach Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb fresh spinach, stalks removed; 6 ounces lean steak fillets, cut into thin slices about 2in long; 2 shallots, finely sliced; 3 garlic cloves, finely chopped; 3 tablespoons fish sauce; fresh ground black pepper; 5 cups chicken broth; 1 tablespoon lemon juice; 1 teaspoon sugar; 1 small red chili pepper, deseeded and chopped

Servings: persons

1
Bring a large pan of salted water to the boil and blanch the spinach leaves for a few seconds until they are just wilted. Drain well and refresh in cold water to prevent further cooking. Drain again, squeezing out excess water.
2
Combine the steak strips with the shallots, garlic, 1 tablespoon of fish sauce and a grinding of black pepper, and then set aside.
3
Just before you are ready to eat, bring the chicken broth to a simmer in a large saucepan and stir in the remaining fish sauce, together with the lemon juice, sugar and chili.
4
Stir in the blanched spinach and the beef, with its marinade.
5
Bring the soup back to simmering point; add another good grinding of black pepper and serve at once.

759

kcal

Calories

Fat

Carbs

112

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 lb fresh spinach, stalks removed, 6 ounces lean steak fillets, cut into thin slices about 2in long, 2 shallots, finely sliced, 3 garlic cloves, finely chopped, and more.

Yes, Vietnamese Beef And Spinach Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Vietnamese Beef And Spinach Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions