Pea Sprout (Pea shoot) Soup

• 100 g minced pork
• 1 bundle of pea sprouts (pea shoots)
• 2 heads of shallots
• 3 teaspoons fish sauce
• 1 teaspoon black pepper

1. Season minced pork with fish sauce and black pepper.
2. Rinse the pea sprouts thoroughly.
3. Peel and cut shallots into thin slices.
4. Put 2 teaspoons of cooking oil on a frying pan and sliced shallots to fry.
5. Do not fry well as the shallots will be easily burnt when adding and tossing the pork.
6. When there is sizzle and the shallots become hot, add minced pork and toss well until fully cooked.
7. Add a bowl of water and bring to the boil
8. When the water boils, add the pea sprouts.
9. Pea sprouts are quickly cooked through, so add them in and flip them over, when the water boils, done!
10. Taste to check the flavour and season with salt, seasoning powder and fish sauce if desired.
11. Pour all into a serving bowl if you want to eat immediately.
12. If not, remove pea sprouts and meat leaving the liquid in pan, when ready to serve add the liquid later.
13. This cooking method can be applied for Vietnamese katuk (sweet leaf), bok choy (Chinese cabbage)...

pork, sprouts, shallots, fish sauce, black pepper

Taken from cookpad.com/us/recipes/250717-pea-sprout-pea-shoot-soup (may not work)