Vietnamese Beef and Pickled Mustard Greens Soup (Canh dưa bò)

Ingredients

• 6 oz flank steak or beef shank ((or beef cuts with tendons, fat, and connective tissues))
• 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))

Steps

1. 1

   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.

2. 2

   Rinse the pickled mustard greens under water then pat dry. Remove the tough stems and chop into small pieces, about 1-inch wide.

3. 3

   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.

4. 4

   Increase the heat and add the beef. Sauté until the beef is almost no longer pink. Transfer to a plate.

5. 5

   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.

6. 6

   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 about 45 minutes, more or less until the beef and pickled mustard greens reach your desired texture and the flavors come together.

7. 7

   Season the soup with fish sauce to taste. Transfer to serving bowls and serve right away with rice.