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
Scale
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
