• 1 1/2 tablespoons peeled and finely shredded fresh ginger (page 51)
  • 1/4 pound hand-minced beef steak (page 69) or ground beef, preferably chuck
  • Salt
  • 8 cups Basic Rice Soup (page 67)
  • 2 tablespoons chopped fresh Vietnamese coriander or cilantro leaves
  • 1 scallion, green tops only, thinly sliced
  • Black pepper


  • Divide the ginger among the soup bowls or put it in a large serving bowl.
  • Similarly, add the beef, scattering it in small pieces.
  • Dont mound it or it will cook unevenly.
  • Sprinkle a pinch of salt on top and set the bowl(s) aside.
  • In a saucepan, bring the rice soup almost to a boil over medium heat, stirring frequently to prevent scorching.
  • Ladle it over the beef.
  • Garnish with the Vietnamese coriander, scallion, and pepper and serve immediately.
  • Before eating, stir the beef from the bottom to ensure that it cooks in the hot soup and the flavors are well mixed.