Creamy Pepper & Egg Rice Bowl with Buttered Bread
25 min
Vietnamese Garlic and Ngó Sen Soup (Canh Tỏi và Ngó Sen)
A light and refreshing Vietnamese soup that combines the aromatic qualities of fresh garlic with the delicate, slightly bitter flavor of ngó sen (water hyssop). This traditional dish is commonly enjoyed as a simple yet nourishing meal, often served with rice and is perfect for warm weather.
22 min
Easy
4 servings
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Taste Profile
Sweet1/10
Salty5/10
Sour0/10
Umami4/10
Spicy2/10
🥄 Texture
The broth is light, clear, and delicate rather than viscous. Ngó sen becomes tender but retains a mild crispness in the stems, while the minced garlic softens into small bits that provide occasional bite.
👃 Aroma
Fresh, pungent garlic is the dominant aroma, brightened by fresh, herbaceous green notes from the ngó sen. If fish sauce is used there is a subtle savory/sea-like depth underneath and a faint warm pepperiness from the white pepper.
🍷 Pairs Well With
Light jasmine or green tea to keep the pairing fresh and cleansing; alternatively a crisp, low-alcohol lager or an off-dry Riesling to complement the soup's light umami.
🥗 Side Dishes
Steamed jasmine rice, grilled or pan-seared fish or shrimp, Vietnamese fried spring rolls (chả giò), or a small plate of pickled vegetables (đồ chua) to add bright acidity.
Ingredients(6 items)
- 18 cloves garlic (minced)
- 24 cups ngó sen (water hyssop, roughly chopped)
- 36 cups water or light vegetable broth
- 41 teaspoon salt (or to taste)
- 51/2 teaspoon white pepper
- 61 tablespoon fish sauce (optional but traditional)
Nutrition Information(per serving)
28
Calories
2.1g
Protein
4.8g
Carbs
0.3g
Fat
Instructions
- 1
Bring 6 cups of water or light vegetable broth to a boil in a large pot over medium-high heat.
- 2
While waiting for the water to boil, mince the 8 cloves of garlic finely to release their aromatic oils.
- 3
Once the water is boiling, add the minced garlic to the pot and stir well. Allow it to cook for 2-3 minutes until the garlic becomes fragrant and slightly softened.
- 4
Add the fish sauce (if using) and stir to combine thoroughly with the broth.
- 5
Rinse the ngó sen (water hyssop) under cool water and roughly chop it into bite-sized pieces, removing any tough stems.
- 6
Carefully add the chopped ngó sen to the boiling broth. Stir gently to submerge the greens.
- 7
Allow the soup to return to a boil and cook for 3-4 minutes until the ngó sen becomes tender but still maintains its vibrant green color.
- 8
Season the soup with salt and white pepper to taste. Adjust the seasoning as needed.
- 9
Remove from heat and transfer to serving bowls immediately. Serve hot as a light appetizer or side dish.
- 10
Optional: Garnish with additional fresh garlic slices or extra ngó sen leaves for presentation.
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