Name: Vietnamese Mustard Green Soup with Shrimp Balls Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Vietnamese
Ingredients: 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; 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

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

Scale

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

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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.