“Wild-Grown Veggie Beef Stew: A Tasty Twist on a Classic Favorite”

With her culinary expertise and a keen sense of summer flavors, Ms. Thanh Huyen has created a unique dish by combining beef with Vông vang leaves, resulting in a soup that is both familiar and exotic. The tender beef and perfectly cooked leaves come together in a clear, tangy broth that is refreshing and delicious.

“Vông vang leaves may sound unusual to those from the northern provinces, but they are a distinctive ingredient in Nghe An cuisine (and possibly other central regions that I am unaware of). I still remember the first time my mother-in-law cooked beef soup with these leaves; it was such a unique dish, yet so delicious. The sweetness of the beef combined with the sourness of the leaves creates a refreshing summer treat.”

Ms. Thanh Huyen, our culinary master.

Ingredients:

– Beef: 150g

– Vông vang leaves: One large handful

– Cooking oil

– Garlic

– Salt

Instructions:

Clean and soak the vông vang leaves, gently rubbing them to remove any prickles, then finely chop them.

For the beef, you can either mince it or slice it thinly, depending on your preference. Marinate the beef with seasoning to taste.

Heat some oil in a pan, add the garlic, and stir. Then, add the beef and stir-fry.

Pour water into the pot and bring it to a rolling boil. Add the vông vang leaves.

Once the water boils again, turn off the heat and serve. This beef and vông vang leaf soup is not only a remedy for the scorching heat but also a reminder of the simple, rustic meals of the countryside. Give it a try!

Good luck and happy cooking!