Wikipedia: Garland chrysanthemum (Leucanthemum coronarium, Chrysanthemum coronarium), also known as chrysanthemum greens or edible chrysanthemum, is a leaf vegetable in the genus Leucanthemum. It is referred to as tong hao in Chinese (茼蒿), shungiku (春菊) in Japanese, ssukgat in Korean and cải cúc or tần ô in Vietnamese. I just call it the leafy thing for soup.
Lemongrass tofu, tung ho soup with shrimp, picked radish and carrots.
Soup: Mince shrimp and marinate with nuoc mam and scallions. Boil chicken broth and add tung ho. Add shrimp when water starts boiling again. Cook for about 5 minutes. That's it.My busy week will end soon. I'm looking forward to having extra time in my kitchen. Or bed.
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