Betel leaf soup on a sunny day

The midday sun blazed down. I plugged in the rice cooker and glanced around the porch. I saw a pot of lush green betel leaves. Ah, why don't I make a pot of betel leaf soup to soothe my throat, cool my body, and add some poetic charm to life?

So, I thawed the beef. I grabbed a bunch of betel leaves and cut them all in one bowl. I selected the freshest, greenest leaves. I washed them and chopped them finely. Now I have a basket of betel leaves with a strong, rustic flavor right in the middle of my city house. As for the beef, I cut it into bite-sized pieces. I boiled some water, added the beef, and cooked it. Then I added the basket of betel leaves to the beef broth. I seasoned it with fish sauce to taste and added a little pepper.

And just like that, the pot of betel leaf soup is ready, vibrant green and incredibly fragrant. The rich aroma of betel leaves, fresh beef, and fish sauce blends perfectly. Served with a small bowl of chili garlic sauce. First, sip half a bowl of soup. Then, add the beef and betel leaves as a side dish, along with the chili garlic sauce. After the rice, have another bowl of soup. Another bowl of rice and you're completely full. Those who like it can pour the betel leaf soup over their rice for easier swallowing. If you don't want rice, you can eat noodles with the betel leaf soup.

Interestingly, betel leaves, when eaten raw, have a distinctly strong and pungent flavor. However, when cooked in soup, they have a gentle, fragrant aroma. Each sip is invigorating, instantly relieving the heat and discomfort. If beef isn't available, betel leaves can be cooked with pork, chicken, squid, shrimp, or fish – all equally delicious.

Upon further research, I discovered that betel leaves can cure many ailments. Those who are healthy can enjoy betel leaf soup, which is both delicious and boosts immunity. It's a simple and convenient way to use them. Betel leaves are an ingredient in sour soup. Betel leaves wrapped around grilled meat are also excellent. Many people even pick betel leaves to eat raw as a vegetable.

Growing betel leaves is so easy. Just cut a few branches, plant them in the ground, water them regularly, and the betel leaves will grow lush and green. In rural gardens, betel leaves spread freely, growing profusely. Mature seeds fall and sprout new seedlings. Many households have to clear some away to make room for other vegetables to grow.

Source: https://baodaklak.vn/du-lich/202510/canh-la-lot-ngay-nang-67d1d35/