Tag Archives: “Mustard Greens”

Tofu Mustard Green Soup – Canh Cai Dau Hu

29 Oct

When we came home with our little one, we were so blessed to have both families nearby to prepare food for us so we could focus on settling in as a family and not worry about nutritious food. My sister in law made a soup I had never tried before to go along with the dry lemongrass pork ribs that Anh loves. Way easier than I thought, Canh Cai Dau Hu – Tofu, Mustard Greens and Pork soup – has quickly become a staple. It cooks up fast and will fill you up even if you don’t have time to prepare a protein. In other words, most days that involve back-to-back nursing sessions, botched naps and blowouts 🙂

Bowl of tofu, mustard greens and ground pork soup.

Simple and straightforward soup

Canh Cai Dau Hu

Serves 4 with two other dishes, or 2 with plenty of leftovers!

  • 1 bunch baby mustard greens, rough chopped
  • 1/4 – 1/2 lb ground pork (you can also use chicken)
  • 1 package soft tofu, cut in cubes
  • 1 small shallot, finely minced
  • 4 inch knob ginger, minced and divided
  • 6 cups water
  • 3-4 tbl Fish Sauce
  • 2-4 tbl Sugar
  • 1-2 tbl Mushroom seasoning
  • 1 tbl neutral oil

Heat oil in a 5 court pot and cook shallot until fragrant. Add 1/3 of the minced ginger, 1 tbl fish sauce and ground pork and mix well until cooked through.

Add water, 2 tbl sugar,1 tbl  mushroom seasoning and 1tbl fish sauce and bring to a simmer for 5 minutes. Skim any gunk that rises to the top for a clearer broth. Then you may add the rest of the ginger and cubed tofu. Simmer another 5 minutes and taste, adjusting as needed.

Gently stir in the mustard greens and cook for another 5-7 minutes. Make any final flavor adjustments and top with black pepper.

Serve with rice on the side or in the same bowl.

SXSW Meat/Taco Detox: Day One

14 Mar

After five days of egg and chorizo or brisket breakfast tacos, miscellaneous BBQ and a steady supply of cocktails, it is so very good to get back to fresher, lighter food. And vegetables. Lots and lots of vegetables. And so goes the annual SXSW detox. Fortunately for me, the fiance is trying out a new diet of eating healthier in general, including mainly plant-based and whole foods. Don’t get me wrong, I seriously doubt my resolve in avoiding juicy steaks from time to time, and fish has to stay. However, I do think that eating more fresh fruits and vegetables is always wise.

Walking into FreshWorld was a breath of vibrant, healthy, fresh air. We picked up assorted fruits and herbs to get us through the rest of the week. Here they are, washed in diluted vinegar water and hanging out to dry.

Fresh cilantro, basil and green onions go with everything. Nectarines, clementines, kiwi, pears and pomolo's not pictured for sweet snacks.

Fresh cilantro, basil and green onions go with everything. Nectarines, clementines, kiwi, pears and pomolo’s (not pictured) for sweeter snacks.

I’ve been eager to try new recipes from Andrea Nguyen’s Into the Vietnamese Kitchenand settled on Canh cải cá rô (Gingery Mustard Greens and Tilapia Soup) to go with Sweet Chili Lime Tofu and Rice. The peppery bite of fresh Mustard Greens balanced with ginger and fish sauce sounded perfect for a light yet filling meal.

Gingery Mustard Greens and Fish Soup and Tofu

Canh cải cá rô and Sweet Chili Lime Tofu

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