Photograph of the finished Oyster and Mustard Green Soup

Vietnam · Canh hàu cải bẹ xanh

Oyster and Mustard Green Soup

30 min Hands-on time
EasyDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Fresh oysters Fresh oysters 1 kg
  • Photograph of Mustard greens Mustard greens 600 g
  • Photograph of Ginger Ginger 48 g
  • Photograph of Shallots Shallots 1.2
  • Photograph of Fish sauce Fish sauce 48 ml
  • Photograph of Black pepper Black pepper 8 g
  • Photograph of Oil Oil 60 ml
  • Photograph of Spring onion Spring onion 80 g
  • Photograph of Steamed rice Steamed rice 800 g

Method

  1. 1 Rinse the oysters in lightly salted water and let them drain. Do not rinse them under a strong stream of water as this will break the oysters and cause them to lose their sweet juice.
  2. 2 Sauté shallots with shredded ginger, then pour in 700 ml of water and bring to a boil.
  3. 3 Cut the mustard greens into 4 cm pieces; mustard greens are slightly bitter, so they balance out the fishy taste of the oysters.
  4. 4 Add the cabbage and cook for 3 minutes before adding the oysters.
  5. 5 Cook for exactly 90 seconds until the oyster edges curl slightly, season with fish sauce, and sprinkle with pepper and chopped scallions.

With an appliance

  • Microwave 28 min

    Replace step 2: put the sautéed onions and ginger along with 700 ml of water into a deep bowl, microwave at 900 W for 6 minutes until boiling, then transfer to a saucepan; keep steps 4 and 5 the same, cook the cabbage for 3 minutes, then the oysters for exactly 90 seconds.

Start cooking