Canh Cai

Name: Canh Cai
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 to 6
Cuisine: Vietnamese
Ingredients: 200 g mustard greens; 1 L pork stock; 100 g tofu; 2 scallions; to taste fine sea salt

25 minutes prep 45 minutes cook Serves 4 to 6 vegetarian

Canh Cai finds its home in the warm kitchens of Vietnam, where its simplicity and comfort make it a staple for family meals. Often enjoyed as part of a midday or evening spread, this soup reflects the unpretentious nature of Vietnamese home cooking. The dish comes together with a handful of ingredients, each contributing to a harmonious and nourishing bowl that complements the array of flavors at the table.

The taste of Canh Cai is a delicate balance of mild mustard greens and tofu, enriched by the depth of pork stock. The generous use of fat and a mindful pinch of fine sea salt bring out the natural flavors, while scallions add a bright note. The soup's warmth and simplicity invite you to savor each spoonful, reminiscent of the care and skill of home cooks who prepare it with love.

Ingredients

200 gmustard greens
1 Lpork stock
100 gtofu
2scallions
to tastefine sea salt

Method

Begin by preparing the mustard greens. Rinse 200 g of mustard greens thoroughly under cold water to remove any dirt. Shake off excess water and cut them into bite-sized pieces, about 2-inch lengths. Set them aside for later use.
In a large pot, pour in 1 L of pork stock and bring it to a gentle simmer over medium heat. This will be the base of your soup, providing a rich and savory flavor that complements the mustard greens.
While the stock is heating, prepare the tofu. Cut 100 g of tofu into small cubes, roughly 1-inch each. Add the tofu to the simmering stock, allowing it to absorb the flavors and warm through. The tofu should be soft yet hold its shape, indicating it's ready.
Add the mustard greens to the pot with the simmering stock and tofu. Stir gently to ensure they are fully submerged and cook evenly. The greens should turn a vibrant green and become tender, which usually takes a few minutes.
Slice 2 scallions thinly, separating the white and green parts. Add the white parts to the pot first, allowing them to soften slightly and release their aroma into the soup.
Taste the soup and add fine sea salt to your preference. Stir well to ensure the salt dissolves evenly throughout the soup. The flavors should be balanced, with the salt enhancing the natural taste of the pork stock and vegetables.
Finish by adding the green parts of the scallions just before serving. This will add a fresh, slightly pungent note to the soup. Serve the Canh Cai hot, allowing the family to enjoy its comforting warmth and shared flavors.