If you’re craving a comforting yet vibrant bowl that bursts with fresh flavors and nourishing ingredients, then this Vietnamese Mustard Green Soup with Shrimp Balls Recipe is about to become your new favorite go-to. Imagine delicate shrimp balls tenderly simmered in a fragrant broth, adorned with peppery mustard greens that add both color and a wonderful bite. It’s the perfect harmony of silky seafood and crisp greens, bringing a light but deeply satisfying experience to your table. Whether you’re looking for a wholesome weeknight dinner or a show-stopping dish to impress friends, this recipe captures all the warmth and zest of Vietnamese home cooking in a bowl.
Ingredients You’ll Need
This dish shines because of its simplicity—the ingredients are straightforward but each plays a crucial role in building layers of texture and flavor. From the fresh shrimp to the punchy mustard greens and aromatic broth, every component works in harmony to create a truly delightful soup.
- 1 pound raw shrimp, peeled and deveined: The star protein; choose fresh or high-quality frozen shrimp for the best flavor and texture.
- 1 teaspoon salt: Balances and enhances the natural sweetness of the shrimp.
- 1/2 teaspoon ground white pepper: Adds a subtle warmth without overpowering the delicate shrimp flavor.
- 2 cloves garlic, minced: Infuses the shrimp balls with a lovely aromatic base.
- 1 teaspoon fish sauce: Brings savory umami character essential to authentic Vietnamese flavors.
- 1 teaspoon cornstarch: Helps bind the shrimp balls so they hold their shape when cooked.
- 1 tablespoon vegetable oil: For sautéing onions and developing a rich flavor foundation.
- 6 cups chicken or seafood broth: The comforting liquid that carries the flavors, choose homemade or quality store-bought for the best results.
- 1 bunch mustard greens, chopped into bite-sized pieces: Adds freshness, a slight tang, and a vibrant green color.
- 1 small yellow onion, sliced: Provides sweetness and depth when sautéed.
- 1 tablespoon fish sauce (for soup): Enhances the broth’s taste for a full-bodied bowl.
- 1/2 teaspoon sugar: Balances out the soup’s savory elements with a touch of sweetness.
How to Make Vietnamese Mustard Green Soup with Shrimp Balls Recipe
Step 1: Prepare the Shrimp Balls
Begin by pulsing your peeled and deveined shrimp in a food processor until they form a coarse paste. This texture is key—it keeps the shrimp balls tender yet cohesive. Transfer the mixture to a bowl and mix in salt, ground white pepper, minced garlic, fish sauce, and cornstarch thoroughly. This combination creates a deliciously seasoned base that ensures your shrimp balls burst with flavor. Using your hands, shape the mixture into small, uniform balls about one inch in diameter for even cooking.
Step 2: Sauté the Aromatics
Next, heat the vegetable oil in a large pot over medium heat. Add the sliced yellow onions and sauté them gently until they become soft and release their natural sweetness—this usually takes about three minutes. This step builds the soup’s foundational flavor, adding a subtle richness that perfectly complements the shrimp and greens.
Step 3: Simmer the Broth and Cook Shrimp Balls
Pour in your chicken or seafood broth and bring it just to a gentle boil. Once the broth is simmering, carefully add in the shrimp balls. Allow them to cook undisturbed for around four to five minutes. You’ll know they’re done when they float to the surface and are no longer translucent inside. This method keeps the shrimp balls juicy and succulent—not rubbery or tough.
Step 4: Add Mustard Greens and Finish
At this point, toss in the chopped mustard greens along with the remaining fish sauce and sugar. Simmer for an additional two to three minutes—just enough for the greens to soften slightly but maintain their vibrant color and lively texture. Taste the broth and adjust any seasoning if needed before removing the pot from heat.
How to Serve Vietnamese Mustard Green Soup with Shrimp Balls Recipe
Garnishes
To elevate your bowl of Vietnamese Mustard Green Soup with Shrimp Balls Recipe, consider garnishing with freshly chopped scallions or cilantro. A squeeze of lime adds a bright contrast, while some thinly sliced fresh chili or a drizzle of chili oil introduces a lively kick for those who love heat. These garnishes not only add flavor but also texture and a splash of color to make each serving inviting.
Side Dishes
This soup pairs beautifully with steamed jasmine rice, which soaks up the fragrant broth and rounds out the meal. For a light side, simple pickled vegetables or a crunchy green salad dressed with a tangy vinaigrette helps balance the warm, savory soup. Crisp spring rolls or a small bowl of vermicelli noodles tossed with fresh herbs also offer fantastic complementary textures and flavors.
Creative Ways to Present
For a fun presentation, serve the soup in individual deep bowls with a few shrimp balls carefully arranged on top for a pleasing visual appeal. You can also add a small side dish of dipping sauce made from fish sauce, lime juice, sugar, and minced chili to offer added flavoring at the table. Finally, layering some crispy fried shallots on top creates an irresistible crunch that surprises and delights with every spoonful.
Make Ahead and Storage
Storing Leftovers
After enjoying your soup, store any leftovers in an airtight container in the refrigerator. It’s best consumed within two days for optimal freshness. The flavors meld further overnight, making it a quick and comforting option for the next day’s meal.
Freezing
You can freeze the broth and shrimp balls separately if you want to keep the soup for longer. Place the shrimp balls on a parchment-lined tray to freeze individually first before transferring them to a freezer-safe bag—this prevents sticking. The mustard greens are best fresh, so add them only when you reheat. Frozen shrimp balls and broth can last up to two months.
Reheating
When reheating, gently warm the broth and shrimp balls in a pot over low to medium heat to prevent overcooking the delicate shrimp. Add fresh mustard greens towards the end so they stay crisp and vibrant. Stir occasionally, and avoid boiling to maintain the soup’s fresh taste and texture.
FAQs
Can I substitute mustard greens with other greens?
Absolutely! If mustard greens aren’t available, spinach or napa cabbage make great alternatives. They provide a similar texture and a mild flavor that complements the shrimp balls beautifully.
Is the shrimp ball mixture okay to prepare ahead of time?
Yes, you can prepare the shrimp mixture a few hours ahead and keep it chilled in the fridge until ready to cook. Just be sure to shape the balls just before adding them to the simmering broth for best results.
What if I don’t have fish sauce?
Fish sauce is essential to the authentic taste, but you can substitute it with soy sauce plus a squeeze of lime if needed. The flavor will be different but still tasty.
Can I make this soup vegetarian?
For a vegetarian version, skip the shrimp balls and fish sauce, and use vegetable broth. Tofu balls or mushrooms can be a great protein substitute. The mustard greens and seasonings will keep the soup vibrant and delicious.
How spicy is this soup?
The basic recipe is not spicy, but you can easily add fresh chili slices or chili oil to turn up the heat according to your preference. It’s wonderfully flexible!
Final Thoughts
This Vietnamese Mustard Green Soup with Shrimp Balls Recipe is truly a gem from Vietnamese cuisine that combines simplicity, nutrition, and an explosion of flavors. It’s perfect for anyone seeking a light yet satisfying meal that doesn’t sacrifice taste. Give it a try—you’ll find it comforting on cooler days and refreshing any time you want a healthy pick-me-up. I promise once you make this soup, it’ll become a delicious staple in your recipe rotation!
Print
Vietnamese Mustard Green Soup with Shrimp Balls Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Vietnamese
- Diet: Gluten Free
Description
Vietnamese Mustard Green Soup with Shrimp Balls is a flavorful and healthy dish featuring tender shrimp meatballs simmered in a savory broth with mustard greens. This comforting soup balances the delicate sweetness of shrimp with the slight bitterness of mustard greens, enhanced by aromatic garlic and fish sauce. Perfect for a light lunch or dinner, it embodies the essence of Vietnamese home cooking with fresh ingredients and simple preparation.
Ingredients
Shrimp Balls
- 1 pound raw shrimp, peeled and deveined
- 1 teaspoon salt
- 1/2 teaspoon ground white pepper
- 2 cloves garlic, minced
- 1 teaspoon fish sauce
- 1 teaspoon cornstarch
- 1 tablespoon vegetable oil
Soup
- 6 cups chicken or seafood broth
- 1 bunch mustard greens, chopped into bite-sized pieces
- 1 small yellow onion, sliced
- 1 tablespoon fish sauce
- 1/2 teaspoon sugar
Instructions
- Prepare Shrimp Paste: In a food processor, pulse the raw shrimp until a coarse paste forms. Transfer to a bowl and combine with salt, white pepper, minced garlic, fish sauce, and cornstarch. Mix well to create a uniform mixture.
- Shape Shrimp Balls: Using your hands, form the shrimp paste into small balls approximately 1 inch in diameter, ensuring they hold together firmly.
- Sauté Onion: Heat vegetable oil in a large pot over medium heat. Add sliced onion and sauté for about 3 minutes until softened and aromatic.
- Cook Shrimp Balls in Broth: Pour in the chicken or seafood broth and bring to a gentle boil. Carefully drop the shrimp balls into the broth and cook for 4–5 minutes until they float to the surface and are fully cooked through.
- Add Mustard Greens and Season: Stir in the chopped mustard greens, remaining fish sauce, and sugar. Simmer for 2–3 minutes until the greens are wilted yet vibrant.
- Final Seasoning and Serve: Taste the soup and adjust seasoning if necessary. Serve hot alongside steamed rice for a complete meal.
Notes
- For a lighter broth, simmer shrimp shells in water and strain to make your own base.
- Substitute mustard greens with spinach or napa cabbage if unavailable.
- Add chili oil or fresh chili slices for a spicy kick.
