Vietnamese Style Chrysanthemum Greens and Ground Meat Soup

Vietnamese Style Chrysanthemum Greens and Ground Meat Soup

This is a simple and light Vietnamese soup called "canh tần ô", one of my favorite dishes when I was living in Vietnam.

Ingredients: Serves 2

Chrysanthemum greens
half a bunch
Minced meat (chicken)
Fish sauce (nuoc mam)
1 tablespoon
Soy sauce
1/2 teaspoon
Chicken soup stock granules
1 teaspoon
to taste
Coarsely ground black pepper
a small amount


1. Add the listed amount of water to a pot and heat. Once it's boiled, add the minced meat. Skim any scum and continue boiling until scum no longer appears.
2. Add the chicken stock, fish sauce, and soy sauce. Taste, and if you find the flavor to be lacking, add a bit of salt.
3. Cut the chrysanthemum stems into 5cm lengths, add the stem to the pot, and cook through. Add the leaves and cook for about 30 seconds, then it's complete. Transfer to a serving plate and top with coarsely ground black pepper.
4. If you find the seasoning too light, prepare a side dish of sliced chili peppers in soy sauce as pictured. Dip the greens into it or use it to flavor the soup in your bowl. This is the Vietnamese way of eating.

Story Behind this Recipe

I recreated a dish I often ate in Vietnam for a Vietnamese fair.