Mustard green is quite common in the South. It is an acquired taste, a little on the bitter side – similar to watercress. You can substitute with regular spinach.
For this recipe, I’ve used beef short ribs to get the benefit of the bone. Note that this will require more cooking time similar to using Angus beef stew cut. Be sure to slow simmer the meat for about an hour and add 1-2 more cups of water. Sliced or ground beef is the best choice if you are short on time.
Mustard Greens Soup (Canh Cải)
8 cups of water
1 lb beef short ribs
1 tsp salt
1/2 tsp crushed black pepper
1/3 cup diced onion
1 lb washed and roughly chopped mustard greens
2-3 tbsp fish sauce
1 sprig of green onion, chopped
1. To a pot of boiling water, add salt, black pepper, chopped onion, and the short ribs. Reduce the heat and maintain a slow simmer for about an hour.
2. Remove the short ribs and let cool. When the ribs have cooled, peel the beef off and discard the bone. Slice the beef into bite size pieces and return the sliced beef to the stock. Add to the stock, the mustard greens and fish sauce.
3. Add more water if needed and bring the soup to a gentle boil. Garnish with chopped green onion if desired. Serve with rice.