Vietnamese Choy Sum Soup – Canh Cải Ngọt

Recipe updated 2/21/25: Vietnamese choy sum soup (canh cai ngot) is a very quick and simple home-style soup that my mom would cook for the family on busy days when she needs a quick fix. I have been seasoning this soup differently and at last, this recipe is toddler-approved as my little foodie compliments how delicious it tasted. She likes the broth and choy sum, but not the shrimp or ginger though.

Serving: I cook this soup in a 4 quart pot.
Prep and cook time: 30 minutes

Ingredients:

1 bunch yu choy sum (cải ngọt)
1 tsp ginger powder

For the broth:
1 quarts frozen pork neckbone broth
1 quart water
Seasoned with fish sauce, salt, and black to preference since my homemade broth is already seasoned.

Directions:

1. Chop, wash, and strain the choy sum. Peel and sliced the ginger.

2. In a 4-quart pot, pour in the water, dried shrimp, and ginger. Season the broth with Maggi chicken bullion, fish sauce, sugar, and black pepper. Cook the broth for about 10 minutes for the dried shrimp to soften up.

3. Bring the broth to a boil and then add in the choy sum. Cook the soup for about 5 minutes on medium heat or light constant boil. Add more fish sauce and sugar to your taste.