Qatari-style Canh Bóng (Vietnamese Soup)

Ingredients

In the Qatari-style Canh Bóng, the traditional Vietnamese ingredients are adapted to incorporate Qatari flavors. The original Vietnamese version typically uses pork or seafood, but in this adaptation, lamb or chicken is used as the protein base. The Qatari spices like cardamom, cinnamon, and cumin are added to infuse the broth with their warm and aromatic notes. This fusion recipe brings together the best of both cuisines, creating a unique and delicious dish. We alse have the original recipe for Canh bóng, so you can check it out.

• 500g (1.1 lb) lamb or chicken, cut into bite-sized pieces 500g (1.1 lb) lamb or chicken, cut into bite-sized pieces
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon ground cardamom 1 teaspoon ground cardamom
• 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 4 cups (950ml) chicken or vegetable broth 4 cups (950ml) chicken or vegetable broth
• 2 cups (470ml) water 2 cups (470ml) water
• 2 carrots, sliced 2 carrots, sliced
• 1 zucchini, sliced 1 zucchini, sliced
• 1 cup (240ml) canned chickpeas, drained and rinsed 1 cup (240ml) canned chickpeas, drained and rinsed
• 1 cup (240ml) chopped tomatoes 1 cup (240ml) chopped tomatoes
• 1 cup (240ml) chopped fresh cilantro 1 cup (240ml) chopped fresh cilantro
• 1 cup (240ml) chopped fresh mint 1 cup (240ml) chopped fresh mint
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 15g, 4g
• Carbohydrates (total, sugars): 15g, 5g
• Protein: 30g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and minced garlic, and sauté until fragrant and golden.
2. 2.
   Add the lamb or chicken pieces to the pot and cook until browned on all sides.
3. 3.
   Stir in the ground cardamom, cinnamon, cumin, and turmeric powder, and cook for another minute to release their flavors.
4. 4.
   Pour in the chicken or vegetable broth and water, and bring the mixture to a boil. Reduce the heat to low and let it simmer for about 30 minutes, or until the meat is tender.
5. 5.
   Add the sliced carrots, zucchini, chickpeas, and chopped tomatoes to the pot. Simmer for an additional 10 minutes, or until the vegetables are cooked to your desired tenderness.
6. 6.
   Stir in the chopped cilantro and mint, and season with salt and pepper to taste.
7. 7.
   Remove the pot from heat and let it sit for a few minutes to allow the flavors to meld together.
8. 8.
   Serve the Qatari-style Canh Bóng hot, garnished with additional fresh herbs if desired.

Treat your ingredients with care...

• Lamb or chicken — For a richer flavor, use bone-in meat. If using chicken, you can use a combination of bone-in and boneless pieces for added depth.
• Ground cardamom, cinnamon, cumin — Toasting the spices in a dry pan before adding them to the soup will enhance their aroma and flavor.
• Fresh herbs — Add the chopped cilantro and mint just before serving to preserve their vibrant color and fresh taste.

Tips & Tricks

• If you prefer a spicier soup, add a pinch of chili flakes or a chopped chili pepper.
• For a heartier meal, serve the Qatari-style Canh Bóng with warm bread or rice on the side.
• Feel free to customize the vegetables based on your preference and seasonal availability.
• To save time, you can use pre-cooked lamb or chicken and reduce the cooking time accordingly.
• Leftovers can be stored in the refrigerator for up to 3 days. The flavors will continue to develop, making it even more delicious the next day.

Serving advice

Serve the Qatari-style Canh Bóng in individual bowls, garnished with fresh herbs. Accompany it with warm bread or rice for a satisfying meal.

Presentation advice

To enhance the presentation, sprinkle some additional chopped fresh herbs on top of the soup just before serving. The vibrant green color will add a pop of freshness to the dish.