Unexpectedly, beef wrapped in giang leaves.

The midday heat in the mountains was stifling. Everyone was listless, unsure what to eat to ease their hunger. My old friend suggested to the owner, "Bring something quick, with broth and a pleasant aroma." A moment later, a large, steaming bowl, full of vibrant colors, was placed on the table.

First, there's the delicious, tangy aroma of white basil leaves and Thai chili peppers, blended with the slightly sour scent of Giang leaves and the hot, fresh taste of beef. The green of the white basil and fresh Thai chili peppers, tinged with the red of Giang leaves and cooked beef, instantly captivated everyone's senses. Each person eagerly scooped up a bowl and slurped continuously, exclaiming in delight. It was light, quick, yet rich, sweet, and fragrant. Everyone was surprised by how delicious this beef sour soup with Giang leaves was.

Beef sour soup with giang leaves.

Upon inquiry, I learned that this is a type of sour soup from the Central Highlands, and absolutely no fish sauce is used. Simply take a few slices of lean beef, blanch them briefly in boiling water, then remove them. Continue cooking the blanched beef in a pot of broth with whole giang leaves. Season with salt to taste. Then, return the beef to the broth, sprinkle with some crushed green chili peppers and a handful of white basil leaves. Those who like MSG can add a little. And there you have it, a fragrant, steaming bowl of beef and giang leaf soup.

Those who like spicy or salty food can add more chili salt, or a plate of white basil if they like. Not only is it a great snack, but beef with sour leaves is also delicious with rice, vermicelli, noodles, or rice paper rolls. With a little effort, anyone can cook this dish. Simple and quick, taking only ten minutes, but the lingering flavor of this sour beef soup with sour leaves is truly impressive!

Hung Phien

Source: https://baodaklak.vn/du-lich/202505/bat-ngo-bo-la-giang-6131173/