17 April 2022
In this recipe, we are making a traditional Vietnamese soup with chrysanthemum greens and ground pork. It’s a traditional and easy soup to eat with steamed rice for an authentic Vietnamese home-cooked meal.
What are Chrysanthemum Greens?
Chrysanthemum greens are the green leaves of the garland chrysanthemum, a species of flowering plant in the daisy family. They are harvested as a leafy vegetable in many Asian cuisines. They are also known as shungiko, shungiku, Japanese greens, and crown daisies. You can find chrysanthemum greens in many asian markets during the spring to autumn seasons.
In Vietnamese markets, you can find them labeled as rau tần ô or cải cúc.
Are Chrysanthemum Greens Edible?
Yes, chrysanthemum greens are edible. If the greens are young, you can enjoy both the leaves and stalks. Enjoy them fresh in salads or cooked soups and stir-fries. You can also find them as one of the vegetables in hot pot, a communal one-pot meal.
If the greens are too mature, they can be bitter. So it’s best to harvest the greens before it flowers.
Chrysanthemum flowers are also edible, but its best use is to dry them out and brew into tea. You will often find dried chrysanthemum flowers in many asian grocery stores for tea brewing.
What Does Chrysanthemum Greens Taste Like?
Chrysanthemum greens have a mildly herbaceous taste. Whereas, the stalks are sweet with a similar texture and taste of cooked asparagus.
Yield 4 Author Vicky Pham Cook time10 Min Total time10 Min
Vietnamese Ground Pork and Chrysanthemum Greens soup (Canh Tần Ô/Caỉ Cúc Nấu Thịt Băm
A traditional Vietnamese soup with ground pork and Chrysanthemum greens. Serve with steamed rice and other side dishes for a complete Vietnamese family meal.
- Prep the ingredients: Peel and finely chop garlic and shallot. Discard any woody stems of the chrysanthemum greens. Snap by hand or cut into bite-size pieces. Set all ingredients aside.
- Add vegetable oil to the bottom of a heavy-bottom small pot. Heat on medium-low. Add garlic and shallots. Pan-fry until fragrant (about 5 seconds).
- Add ground pork and toss in the garlic and shallot mixture for 5 seconds. Add water and bring the pot to a low simmer and cook for 8 minutes. Occasionally skim off the foam with a spoon or fine mesh, if needed.
- Season stock to taste with salt, sugar, fish sauce, and chicken bouillon powder.
- Add chrysanthemum greens. Cook for 1 minute on a rolling boil (high heat).
- Transfer to a serving bowl and garnish with a sprinkle of ground black pepper.
3 quart pot with lid
The values provided should be considered estimates. Factors such as brands purchased, natural variations in fresh ingredients, etc. will change the nutritional information in any recipe. To obtain accurate nutritional information for a recipe, use your preferred nutrition calculator to determine nutritional information with the actual ingredients and quantities used.
Vietnamese Sweet Potato / Yam Leaves Soup with Dried Shrimp (Canh Rau Khoai Lang Nấu Tôm Khô)
Vietnamese Fish Soup with Pickled Mustard Green (Canh Cá Nấu Dưa Chua)
Vietnamese Stuffed Bitter Melon Soup (Canh Khổ Qua Nhồi Thịt)
Vietnamese Mustard Green Soup with Pork Spare Ribs (Canh Cai Be Xanh Nau Suon Heo)
https://www.vickypham.com/blog/chrysanthemum-greens-ground-pork-soup vietnamese chrysanthemum greens soup with ground pork, vietnamese cai cuc soup, vietnamese rau tan o soup, vietnamese tan o soup, tan o soup, cai cuc soup, vietnamese soup with ground pork, vietnamese canh recipe, vietnamese recipe, vietnamese soup recipe, asian soup recipe, easy asian soup recipe, vietnamese home cooking recipe, vietnamese soup, how to make vietnamese soup, how to make canh, how to cook canh, vietnamese home cooking, vietnamese ground pork and chrysanthemum greens soup, Canh Tần Ô, Canh Caỉ Cúc Nấu Thịt Băm, canh tan o, canh cai cuc, chrysanthemum greens soup, rau tan o, cai cuc, vietnamese shungiku soup, vietnamese canh tan o recipe, vietnamese canh cai cuc recipe side dish vietnamese
Did you make this recipe?
Tag @vicky.pham on instagram and hashtag it # vickypham