Cool down on summer days with naturally sweet, nutritious earth ginseng and minced meat soup

Fameflower in summer meals

The characteristics of sam dat greens and a soup for the family table

On sweltering days, a light, refreshing bowl of soup is always the perfect "savior" for family meals. If you are already too familiar with katuk or water spinach, try switching things up with ginseng root greens soup cooked with minced pork—a rustic dish that doubles as a wonderful cooling remedy.

Fameflower has long been known as a green with a sweet taste and neutral properties, boasting excellent effects in clearing heat, detoxifying, and nourishing the body. When paired with the savory sweetness of minced meat, this soup not only tantalizes the taste buds but also effectively relieves internal body heat.

Preparing this therapeutic dish for your family takes only about 15–20 minutes with this extremely simple recipe:

Ingredients to prepare ( serves 3 - 4 people):

- Waterleaf leaves: 1 bunch (about 300g); choose fresh green bunches with thick leaves that are not bruised.

- Minced lean pork: about 150 g; pork shoulder or a cut with a little fat is recommended so the soup will not be dry.

- Seasonings: Shallots, traditional fish sauce, seasoning powder, ground black pepper, salt, and cooking oil.

Steps to prepare earth ginseng soup with minced meat:

Step 1 - Prepare the ingredients: Pick the tender leaves and young shoots from the purchased ginseng greens. Soak and wash thoroughly with diluted salt water, then rinse with clean water and drain. If the ginseng greens leaves are too long, you can cut them in half so they are easier to pick up when eating.

Step 2 - Marinate the minced meat: Place the minced lean pork into a bowl. Marinate with 1 finely chopped shallot, 1 teaspoon of seasoning powder, and a pinch of ground pepper to remove any unpleasant odor. Mix thoroughly and let it rest for about 10 minutes to allow the flavors to penetrate deeply.

Step 3 - Cook the soup and finish:

Sautéing the meat: Place a pot on the stove, heat a little cooking oil, and sauté the minced shallots until fragrant. Add the marinated minced meat and stir-fry quickly over medium heat until firm.

Cook the broth: Pour about 1 liter of filtered water into the pot of stir-fried meat and bring to a boil over high heat. When the water begins to boil, skim off any foam floating on top with a ladle. This tip helps keep the broth clear and naturally sweet.

Add the greens: Add all the Talinum paniculatum (ginseng greens) into the pot, stirring gently. Wait for the water to boil again for about 1–2 minutes until the greens are just tender, then remove from heat.

Notes: Earth ginseng greens should not be cooked for too long because they cook very quickly. Overcooking makes them mushy, discolored, and depletes their inherent nutritious vitamins.

Step 4 - Season and enjoy:

- Season with a little more fish sauce or salt to suit your family's taste, then turn off the heat immediately.

- Ladle the soup into a large bowl and sprinkle a little ground pepper on top to stimulate the senses.

A standard, properly prepared bowl of earth ginseng soup with minced meat should have a clear broth, blending the natural mild sweetness of the meat with the subtle, characteristic sweetness of the earth ginseng greens. When eaten, the earth ginseng leaves remain slightly crisp with a vibrant green color, accompanied by a gentle aroma of fried shallots and pepper.

This soup is best enjoyed piping hot with white rice and a few pickled ca phao eggplants. In the scorching heat of a summer noon, just one bowl of sam dat greens and minced meat soup is enough to dispel fatigue, make the rice more appetizing, and leave the whole family feeling refreshed./.