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Watercress & pork soup with Vietnamese flavours
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2 tbsp groundnut or vegetable oil
2 shallots, finely chopped
2 cloves garlic, finely chopped
10g fresh root ginger, finely chopped
200g pork mince
500ml fresh chicken stock
100g watercress, trimmed and roughly chopped
1-2 tbsp fish sauce
1 lime, juice, plus extra to season
1. Put a large saucepan over a medium-low heat. Drizzle in the oil and add the shallots. Sauté for 10 minutes, adding the garlic and ginger halfway through. Stir in the pork mince, turn the heat up a little and fry for 8 minutes, breaking it up as it cooks, until it is browned with no pink meat remaining.
2. Season with salt and white pepper, then stir in the chicken stock. Bring to the boil, then stir in the watercress and 1 tbsp fish sauce. Reduce the heat to a simmer and cook the soup for 10 minutes. Add the lime juice, then taste and tweak the seasoning with extra lime juice or fish sauce, if liked.
Typical values per serving:
This recipe was first published in April 2021.