Vietnamese Chicken Soup with Baby Spinach (Canh Ga Nau Rau)

• servings: 5 servings
• active time: 5 minutes
• total time: 17 minutes

Ingredients

1 lb bone-in chicken (cut into bite-sized pieces)

8 oz baby spinach

1 tablespoon vegetable oil

1 tablespoon minced shallot

1 tablespoon minced garlic

1½ quarts water

1½ teaspoons sea salt

1½ teaspoon granulated sugar

1½ teaspoon fish sauce

1½ teaspoon chicken bouillon powder

¼ teaspoon ground black pepper (sprinkle)

Directions

Toast aromatics

In a medium pot, add oil and heat on medium-high. Add shallots and garlic. Pan fry until fragrant (about 30 seconds).

Make the soup

Add chicken and toss the chicken in the aromatics for about one minute. Add water and bring the pot to a low simmer. Cook chicken for about 12 minutes.

Add spinach

Cook for 1 minute or until spinach is just wilted.

Season to taste

Add salt, sugar, fish sauce, and bouillon powder.

Finish

Add a sprinkle of ground black pepper for a wonderful aroma. Serve alongside other side dishes with steamed rice for a complete family-style meal.