If you’re looking for a delightful and comforting bowl that’s bursting with fresh flavors, then you’ll absolutely love this Vietnamese Mustard Green Soup with Shrimp Balls Recipe. It perfectly balances the peppery bite of mustard greens with tender, flavorful shrimp balls in a light, savory broth. This soup is not only a nourishing meal but also showcases the beauty of simple ingredients coming together to create something truly memorable. Plus, it’s naturally gluten-free and quick to make, which makes it a fabulous choice for any day of the week.
Ingredients You’ll Need
Gathering the right ingredients is the key to unlocking the authentic taste of this Vietnamese Mustard Green Soup with Shrimp Balls Recipe. Each component brings its own unique character, from the crisp texture of the mustard greens to the delicate sweetness of fresh shrimp, creating a harmonious and vibrant dish.
- 8 oz mustard greens: Choose fresh, tender greens for the perfect balance of peppery flavor and crunch.
- 1/2 lb raw shrimp: Peeled and deveined, these form the protein-packed base for the shrimp balls.
- 1 green onion: Finely chopped to add a mild onion aroma and subtle crunch.
- 1 garlic clove: Minced, it imparts a warm, inviting depth to the shrimp mixture.
- 1/2 teaspoon fish sauce: A classic Vietnamese seasoning that adds umami and a hint of saltiness.
- 1/4 teaspoon white pepper: Provides a gentle heat without overpowering the delicate broth.
- 1/4 teaspoon sugar: Balances the flavors with just a touch of sweetness.
- 1/4 teaspoon salt: Enhances all the flavors in the soup.
- 1 tablespoon cornstarch: Helps bind the shrimp balls and keeps them tender.
- 4 cups chicken or pork broth: A flavorful base that complements the seafood and greens beautifully.
- 1 teaspoon vegetable oil: For sautéing and adding sheen to the broth.
- Additional salt and pepper to taste: To adjust seasoning perfectly right before serving.
How to Make Vietnamese Mustard Green Soup with Shrimp Balls Recipe
Step 1: Preparing the Shrimp Balls
Start by finely chopping the shrimp or pulsing them in a food processor into a rough paste. Transfer to a bowl and combine thoroughly with the chopped green onion, minced garlic, fish sauce, white pepper, sugar, salt, and cornstarch. This mixture should be well incorporated to ensure the shrimp balls hold together and burst with flavor. Then, shape the mixture into about 1-inch diameter balls — the size is important for even cooking and the satisfying bite we want in this soup.
Step 2: Simmering the Soup
In a medium pot, heat the vegetable oil over medium heat to release its flavor. Add the chicken or pork broth and bring it to a gentle boil, setting the stage for the shrimp balls to cook perfectly. Carefully drop the shrimp balls into the simmering broth; they’ll float to the top once cooked through, typically within 3 to 4 minutes. Keep your eye on them—they’re delicate and should cook just right for that tender texture.
Step 3: Adding the Mustard Greens
Once the shrimp balls are cooked, stir in the mustard greens and let them wilt gently for 1 to 2 minutes. This quick cooking keeps the greens vibrantly green and retains their lovely, slightly peppery crunch. Give the soup a taste and adjust seasoning with extra salt or fish sauce to your preference, ensuring every spoonful sings with balanced flavor.
How to Serve Vietnamese Mustard Green Soup with Shrimp Balls Recipe
Garnishes
Garnishing can elevate your Vietnamese Mustard Green Soup with Shrimp Balls Recipe from simple to special. Fresh cilantro or a sprinkle of finely sliced green onions adds a burst of color and brightness. A few drops of chili oil or fresh sliced chilies can bring a lively heat to those who love a little spice. Lime wedges on the side also make a beautiful addition, lending a citrusy note that brightens the broth.
Side Dishes
This soup pairs wonderfully with a bowl of steamed jasmine rice for a truly comforting meal. You can also offer crispy spring rolls or a light Vietnamese salad on the side to complement the warm broth and tender shrimp balls, creating a balanced, satisfying feast that’s both light and flavorful.
Creative Ways to Present
For a charming presentation, serve the soup in individual deep bowls and top each bowl with a small cluster of fresh herbs and a drizzle of sesame oil or chili crisp oil. You might even float a few thinly sliced fresh chili or fried shallots on top for added texture. Presenting the soup with a small plate of dipping sauce made from fish sauce, lime juice, and chili will invite your guests to customize their bowls, making the experience interactive and fun.
Make Ahead and Storage
Storing Leftovers
You can refrigerate any leftover Vietnamese Mustard Green Soup with Shrimp Balls Recipe in an airtight container for up to 2 days. Keep the soup and shrimp balls together to allow the flavors to meld, though the mustard greens may become softer over time. Reheat gently to preserve the shrimp’s tender texture.
Freezing
While shrimp balls tend to lose some texture when frozen, you can freeze the soup without greens for up to 1 month. Freeze the broth and shrimp balls separately from the mustard greens to keep the greens fresh. When ready to eat, thaw overnight in the fridge and add fresh mustard greens during reheating.
Reheating
Reheat the soup gently on the stovetop over low to medium heat, adding a splash of broth or water if needed to loosen the soup. Add fresh mustard greens at the end of reheating to keep their texture crisp and vibrant, avoiding overcooking.
FAQs
Can I use other types of greens instead of mustard greens?
Absolutely! If mustard greens are hard to find, you can substitute with choy sum, napa cabbage, or even spinach. Each will offer a slightly different flavor profile but still add that essential green freshness to the soup.
Is it possible to use ground pork instead of shrimp?
Yes, ground pork can be used alone or combined with shrimp for a heartier shrimp ball. Mixing the proteins gives a nice texture contrast and deepens the flavor of the balls while keeping the soup authentic.
What broth works best for this soup?
Chicken or pork broth provides a mild but rich base that highlights the flavors of the shrimp balls and mustard greens without overpowering them. If you want a vegetarian option, a clear vegetable broth with added umami seasonings can work too.
Can I make the shrimp balls ahead of time?
You can prepare and shape the shrimp balls ahead, then store them covered in the fridge for up to 24 hours. Simply cook them when you’re ready to serve the soup for the freshest taste and best texture.
How spicy is this soup?
This Vietnamese Mustard Green Soup with Shrimp Balls Recipe is generally mild, letting the natural flavors shine. However, you can spice it up by adding fresh chilies, chili oil, or a dash of white pepper while cooking or as a garnish.
Final Thoughts
This Vietnamese Mustard Green Soup with Shrimp Balls Recipe is one of those comforting dishes that feels like a warm hug in a bowl. It’s perfect for any occasion, whether you want a light lunch or a soothing evening meal. The simplicity of the ingredients combined with the layered flavors makes it a true crowd-pleaser. I encourage you to give it a try — your kitchen will smell amazing, and your taste buds will thank you!
Print
Vietnamese Mustard Green Soup with Shrimp Balls Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Vietnamese
- Diet: Gluten Free
Description
This Vietnamese Mustard Green Soup with Shrimp Balls is a light and flavorful broth-based soup featuring tender shrimp meatballs and fresh mustard greens. Perfect as a healthy starter or accompanied by rice, this traditional Asian soup is simple to prepare and packed with umami from shrimp, fish sauce, and aromatic greens.
Ingredients
Shrimp Balls
- 1/2 lb raw shrimp, peeled and deveined
- 1 green onion, finely chopped
- 1 garlic clove, minced
- 1/2 teaspoon fish sauce
- 1/4 teaspoon white pepper
- 1/4 teaspoon sugar
- 1/4 teaspoon salt
- 1 tablespoon cornstarch
Soup
- 8 oz mustard greens, washed and cut into 2-inch pieces
- 4 cups chicken or pork broth
- 1 teaspoon vegetable oil
- Additional salt and pepper to taste
Instructions
- Prepare shrimp paste: Finely chop the shrimp or pulse in a food processor until a rough paste forms. Transfer to a bowl and combine thoroughly with chopped green onion, minced garlic, fish sauce, white pepper, sugar, salt, and cornstarch.
- Form shrimp balls: Shape the seasoned shrimp mixture into small balls about 1 inch in diameter, ensuring they are compact enough to hold together during cooking.
- Heat broth and cook shrimp balls: In a medium pot, heat vegetable oil over medium heat, then add the chicken or pork broth and bring it to a gentle boil. Carefully drop in the shrimp balls and let them simmer for 3 to 4 minutes, until they float to the surface and are cooked through.
- Add mustard greens: Stir in the chopped mustard greens and cook for an additional 1 to 2 minutes until the greens are just wilted but still vibrant.
- Season and serve: Taste the soup and adjust seasonings with additional salt or fish sauce if needed. Serve the soup hot alongside rice or as a light starter to your meal.
Notes
- For a heartier version, substitute or combine shrimp with ground pork when making the meatballs.
- If mustard greens are unavailable, use alternatives like choy sum or napa cabbage.
- Adding a slice of ginger to the broth during simmering enhances the soup’s depth of flavor.
