Simple Vietnamese Vegetable Soup

Perhaps your new favorite bean dish:

Peel the garlic cloves as well as the ginger. De-stem the chili pepper, cut it in half lengthwise, and remove the seeds plus everything white together. Cut these three things whole and grind them with a tbsp of salt in a mortar as best as you can to make a seasoning paste.

Peel the carrots and cut down neat slices of about three millimeters of cornstarch at an acute angle, rinse the beans well and trim only the top and bottom. In the case of the cauliflower, cut off small roses with a small kitchen knife and rinse them under running water, then drain them briefly in a colander.

Season the soup to taste for salt and bring its heat up repeatedly. The vegetables now move into the hot wet, of course in the order of their respective cooking times. So first the beans, after three minutes the carrots and after another two minutes the cauliflower florets. In about five minutes the vegetables are cooked, until then quickly rinse the vegetable onion, shake dry repeatedly and cut into very fine rings. From the coriander green pluck the leaves from the stalks.

Season the soup again with salt at the end and sprinkle the vegetable onion rings and plenty of coriander leaves on the plates.

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