This simple soup embodies the Vietnamese canh tradition. The peppery qualities of Vietnamese coriander (rau ram), one of the cuisine’s most popular herbs, are fully displayed, with its headiness standing up well to the beef. Traditionally, hand-minced beef was used, but ground beef is both convenient and fully acceptable. For the best beef flavor, use the tastiest ground beef available, such as what you would select for a good hamburger. Natural, organic, or grass-fed beef is great. Also, remember that ground beef with a little fat, typically chuck, will add richness to the broth.
For beef and bean sprout soup (canh thịt bo nau gia), omit the Vietnamese coriander and add 1 1/2 cups bean sprouts in the last step once the soup is again at a simmer. As soon as the sprouts wilt, after about 30 seconds, turn off the heat. You want to leave a little crunch. Garnish with chopped cilantro.
