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Canh mướp bò viên, Vietnamese luffa soup with beef balls

Canh mướp bò viên, Vietnamese luffa soup with beef balls

Appetizers

A typical Vietnamese soup: a pork bone broth with meatballs, tender luffa, and pak choi, seasoned with scallions and pepper.

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Recipe from NewUniverse, adapted by Recette de cuisine · · updated on

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In Vietnam, canh, a light soup, is served with rice at almost every meal. This particular version features luffa, a soft-fleshed squash, cooked in a pork bone broth with beef meatballs.

Ingredients and directions

  • Prep time10 min
  • Cook time30 min
  • Total40 min
  • DifficultyEasy
  • Cooking methodsaucepan

Ingredients

4 people
  • $1.76
  • $4.86
  • $0.00
  • $0.03
  • $0.27

Directions

  1. Prepare the broth: place the neck bones and some of the pak choi in the water, bring to a boil, then season with a small amount of granulated seasoning, sugar, and salt.
  2. Bring to a boil, then adjust the seasoning.
  3. Cut the beef into bite-sized pieces. Peel the luffa and cut it into chunks. ≈ 8 min
  4. Pour the broth into a small saucepan, bring to a boil, and add the meatballs.
  5. Add the luffa and the rest of the pak choi, and cook until the luffa is tender.
  6. Adjust the seasoning to your liking, sprinkle with chives and pepper, and serve with rice. ≈ 2 min

Equipment

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Before you start

Ingredients

  • 500 g of pork neck bones
  • 200 g of pak choi
  • 1 luffa (sponge gourd), approximately 500g
  • 250 g of Vietnamese beef meatballs (bò viên)
  • 1 teaspoon of seasoning granules (fish sauce)
  • 1 teaspoon of sugar
  • salt
  • 2 finely chopped shallots
  • ground pepper
  • 1.5 liters of water

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