If you’re craving a bowl that’s light, flavorful, and packed with wholesome ingredients, the Vietnamese Mustard Green Soup with Shrimp Balls Recipe is just the dish to brighten your day. This comforting soup masterfully balances the peppery tang of mustard greens with the delicate sweetness of fresh shrimp balls, all simmered in a clear, fragrant broth. Whether it’s a chilly evening or a gathering where you want to impress with something authentic and nourishing, this recipe brings the heart of Vietnamese home cooking right to your table with surprisingly simple ingredients and straightforward steps.
Ingredients You’ll Need
Gathering a handful of fresh, vibrant ingredients is all it takes to create this delightful soup. Each one plays an essential role, from the tender crunch of mustard greens to the rich umami in the shrimp balls and broth.
- Mustard greens (1 pound): Fresh and washed, these provide a peppery crunch and bright color that define the soup’s character.
- Raw shrimp (1 pound): Peeled and deveined for ease, the shrimp forms the base of the juicy, tender shrimp balls.
- Green onions (2, finely chopped): Adds a mild oniony aroma and freshness that lifts the flavor.
- Garlic (2 cloves, minced): Gives a subtle earthy depth that seasons the shrimp mixture beautifully.
- Fish sauce (1 tablespoon): This classic Vietnamese staple adds a savory, salty umami punch that is simply irresistible.
- Ground white pepper (1/2 teaspoon): Offers a gentle heat without overpowering the delicate shrimp taste.
- Sugar (1/2 teaspoon): Balances out the savory notes and brightens the broth.
- Salt (1/4 teaspoon): Enhances the overall flavor profile, ensuring every bite is well-seasoned.
- Chicken or seafood broth (4 cups): The fragrant base for the soup, infusing every spoonful with warmth.
- Neutral oil (1 tablespoon, such as canola or vegetable oil): Perfect for lightly frying the shrimp balls for better texture.
- Optional sliced red chili: Adds a splash of heat and color for those who love a kick in their soup.
How to Make Vietnamese Mustard Green Soup with Shrimp Balls Recipe
Step 1: Prepare the Shrimp Ball Mixture
Start by pulsing the peeled shrimp in a food processor just until it breaks down into a coarse paste—avoid over-processing so you keep some texture. Transfer this mixture to a bowl and stir in finely chopped green onions, minced garlic, fish sauce, white pepper, sugar, and salt. Each ingredient mingles to create a savory, slightly sweet, and aromatic base that’s the heart of your shrimp balls.
Step 2: Form the Shrimp Balls
Wet your hands lightly or use a spoon to shape the shrimp mixture into bite-sized balls. This part is fun and easy, especially if you chill the mixture beforehand; it helps it hold together better. The result will be tender and juicy little spheres packed with flavor.
Step 3: Brown the Shrimp Balls
In a medium pot, heat your neutral oil over medium heat. Gently add the shrimp balls and let them cook for 2 to 3 minutes, turning carefully so they firm up evenly but do not fully cook through yet. This stage builds a lovely texture and a bit of color that adds interest to each bite.
Step 4: Simmer the Soup
Pour in your chicken or seafood broth and bring the whole pot to a gentle boil. Once boiling, reduce the heat and let it simmer for about 5 minutes so the flavors can meld together and the shrimp balls finish cooking perfectly within the broth.
Step 5: Add Mustard Greens
Finally, toss in the chopped mustard greens and simmer for another 3 to 4 minutes. You want them tender but still vibrant and bright green, providing a fresh, slightly spicy contrast against the rich broth and delicate shrimp balls. Give the soup a taste and adjust seasoning with a pinch more salt or fish sauce if needed.
How to Serve Vietnamese Mustard Green Soup with Shrimp Balls Recipe
Garnishes
A sprinkle of sliced red chili is a wonderful way to bring an optional pop of heat and color, while an extra dash of fresh green onion adds brightness. These small touches create an inviting look and add layers of flavor with each bite.
Side Dishes
This soup pairs perfectly with steamed jasmine rice that soaks up the flavorful broth beautifully. You can also serve it alongside light pickled vegetables or fresh herbs like cilantro for a refreshing balance.
Creative Ways to Present
For a fun twist, try serving the soup in individual clear bowls so the brilliant green mustard leaves and pink shrimp balls can shine visually. Adding a small ramekin of chili sauce or lime wedges allows each person to customize their bowl, making it feel extra special.
Make Ahead and Storage
Storing Leftovers
Transfer leftover soup into an airtight container and refrigerate for up to 2 days. Keep in mind the mustard greens may soften further but the flavors will remain delightful.
Freezing
This soup is best enjoyed fresh since the greens can become mushy after freezing. However, you can freeze the shrimp balls separately before cooking to extend their shelf life for up to one month.
Reheating
Gently reheat the soup on low heat, stirring occasionally to prevent sticking. Avoid boiling vigorously, as this can break down the shrimp balls and greens too much. Freshen it up with a splash of fish sauce or fresh herbs before serving.
FAQs
Can I use frozen shrimp to make this soup?
Yes, frozen shrimp works well if fully thawed and patted dry before processing. Just ensure no excess water remains to keep the shrimp balls from becoming too wet.
Are mustard greens the only greens I can use?
While mustard greens are traditional and provide a unique peppery flavor, you can experiment with baby kale or bok choy for a milder taste and similar texture.
How spicy is this soup?
This soup is naturally mild, but adding sliced red chili or chili oil can quickly amp up the heat to suit your preference.
Can I make the shrimp balls ahead of time?
Absolutely! You can prepare and form the shrimp balls in advance and keep them refrigerated for a few hours or freeze them if needed, which helps save time when cooking the soup.
Is this recipe gluten-free?
Yes, this soup is naturally gluten-free as long as your fish sauce and broth do not contain any gluten additives. Always check labels to be sure.
Final Thoughts
There’s something truly heartwarming about a bowl of Vietnamese Mustard Green Soup with Shrimp Balls Recipe—its bright flavors and tender textures combine to create a comforting yet vibrant experience. I encourage you to try making this at home, not only because it’s delicious and nutritious but because it brings a wonderful taste of Vietnam into your kitchen with simple ingredients and straightforward steps. Trust me, it’s a soup you’ll want to make again and again.
Print
Vietnamese Mustard Green Soup with Shrimp Balls Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
Vietnamese Mustard Green Soup with Shrimp Balls is a flavorful and light soup featuring tender mustard greens and protein-packed shrimp balls simmered in a savory broth. This traditional Vietnamese dish is quick to prepare, offering a delicious balance of fresh greens, aromatic spices, and succulent shrimp, perfect for a healthy and comforting meal.
Ingredients
Main Ingredients
- 1 pound mustard greens, washed and chopped
- 1 pound raw shrimp, peeled and deveined
- 2 green onions, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon fish sauce
- 1/2 teaspoon ground white pepper
- 1/2 teaspoon sugar
- 1/4 teaspoon salt
- 4 cups chicken or seafood broth
- 1 tablespoon neutral oil (like canola or vegetable oil)
- Optional: sliced red chili for garnish
Instructions
- Prepare the shrimp paste: In a food processor, pulse the shrimp until it forms a coarse paste. Transfer to a bowl and mix in the finely chopped green onions, minced garlic, fish sauce, ground white pepper, sugar, and salt until well combined.
- Form shrimp balls: Using wet hands or a spoon, shape the shrimp mixture into small balls, ensuring they hold together well. If the mixture is sticky, lightly oil your hands or chill it briefly to make shaping easier.
- Sauté shrimp balls: Heat the neutral oil in a medium pot over medium heat. Add the shrimp balls and cook gently for 2 to 3 minutes, turning them carefully so they become lightly firm on all sides without browning.
- Simmer in broth: Pour in the chicken or seafood broth and bring it to a gentle boil. Reduce the heat and let it simmer for 5 minutes to allow the flavors to meld together.
- Add mustard greens: Add the chopped mustard greens to the pot and continue to simmer for another 3 to 4 minutes, until the greens are tender but still retain their bright green color.
- Adjust seasoning and serve: Taste the soup and adjust seasoning as needed with more fish sauce or salt. Serve hot, garnished optionally with sliced red chili and additional green onion for extra flavor and presentation.
Notes
- Use baby mustard greens for a more delicate texture and milder flavor.
- If the shrimp paste is too sticky to form balls, lightly oil your hands or chill the mixture before shaping.
- Serve this soup with steamed jasmine rice for a complete and satisfying meal.
- For a spicier kick, add fresh or dried chili flakes to the broth.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vietnamese
