Vietnamese Chrysanthemum Soup- Vegetarian/Pescatarian Recipe
Chrysanthemum soup aka "Canh tần ô" is a very common clear Vietnamese soup. My dad likes to make it more vegetarian by using chrysanthemum leaves, dried shrimp and tofu.
Chrysanthemum greens are a very distinctive and herbaceous green vegetable. They are also referred to as garland chrysanthemum, crown daisies, Tong Ho in East Asian cuisine, shungiku, Japanese greens, or rau tần ô and cải cúc in Vietnamese markets.
Chrysanthemum soup is very comforting and is known to help treat chest pain, high blood pressure, type 2 diabetes, fever, cold, headache, dizziness, and swelling and more!
If you’re not familiar with dried shrimps, it’s basically exactly what it sounds like- dried shrimps and we like getting them from Kho Market.
INGREDIENTS
Half pot of water
1/2-1 tsp vegetable powder
4 large dried shrimps (Kho Market)
Few tsp Son Fish Sauce (to taste)
1/2 package of firm tofu (cut into smaller sections)
1 bunch chrysanthemum leaves (trim off hard stalks or brown leaves)
Black Pepper to taste
PREPARATION
1. Add water to a medium pot
2. Add dried shrimp, vegetable powder, and fish sauce
3. Add tofu chunks, let simmer for a few minutes
4. Add greens until they turn bright green, taste (adjust seasonings as needed, if not salty enough add some more fish sauce or vegetable powder).
Enjoy hot, with a side of jasmine rice.