| Preparation time | 15 min |
| Cooking Time | 10 min |
| Ready In | 30 min |
| Level of Difficulty | Easy |
| Servings | 3 |
Ingredients
For the Beef:1 lb ground beef1/2 teaspoon sea salt1/2 teaspoon granulated sugar1/2 teaspoon chicken bouillon powder1/2 teaspoon ground black pepper1 teaspoon fish sauceFor the Soup:1 tablespoon vegetable oil3 cloves garlic, minced1 3/4 quarts water1/2 teaspoon sea salt1 teaspoon fish sauce1/2 teaspoon chicken bouillon powder1 teaspoon granulated sugar1 1/2 lbs Malabar spinach rinsed with stems removed1/4 teaspoon ground black pepper
Directions
- Mix ground beef with salt, sugar, chicken bouillon powder, black pepper, and fish sauce for ten minutes.
- In a medium stockpot heat vegetable oil on medium heat. Add minced garlic and saute until fragrant.
- Add marinated ground beef and stir to mix with the garlic. Cook one minute.
- Add water and bring to a boil. Reduce heat to a simmer. Use a large spoon or ladle and remove any impurities or fat that float on the surface. Cook for about five minutes.
- Season soup with salt, fish sauce, chicken bouillon powder, and sugar. Add in Malabar spinach and cook until tender, about another five minutes.
- Serve in a bowl with a pinch of black pepper on top. Traditionally served with a Vietnamese protein side dish and steamed rice.