Vietnamese Pickled Mustard Greens Soup

Directions

1. Cut beef into bite-sized cubes

2. Rinse fermented mustard greens to remove excess brine, then strain.
3. Thinly slice shallot.
4. Cut green onion into 2-3 cm lengths.

5. Roughly crush/chop peanuts with a knife. (Note: Use a knife rather than a mortar and pestle because the knife gives you cleaner large pieces and fewer crumbs- which would affect the clarity of the broth)

6. Heat a pot on medium and add a bit of vegetable oil.
7. Add in the shallot and sauté until fragrant.
8. Add in the beef, along with the fish sauce and ground black pepper, and sauté until pieces are mostly brown on the outside.
9. Add in the mustard greens and sauté for another 30 seconds.
10. Add in water and bring to boil on medium high. Skim any foam that rises to the surface.
11. If you want the peanuts to be soft, add them in right away. If you want them to still be slightly crunchy, add them in halfway through simmering.
12. Reduce heat to medium low, cover, and simmer for 30 minutes (or until the beef is tender).
13. Add in the peanuts after 15 minutes, if you have not already.
14. Ladle the soup into a bowl and top with green onion.