If you’re craving something light, nourishing, and packed with fresh flavor, let me introduce you to Vietnamese Mustard Green Soup with Shrimp Balls. This soup is a beloved staple in Vietnamese homes, harmonizing the peppery bite of mustard greens with sweet, bouncy shrimp balls in a crystal-clear broth. Whether you’re seeking comfort on a chilly night or a gentle way to round out a vibrant meal, this bowl delivers a symphony of textures and aromas. It’s a recipe that’s as soothing as a hug and as dazzling as a garden in springtime.
Ingredients You’ll Need
Ingredients You’ll Need
The beauty of this dish lies in its simplicity: each ingredient is thoughtfully chosen to create a balance of flavors and textures. From the tender shrimp to the verdant greens, every element brings something special to the table.
- Raw shrimp: The star of the show, shrimp are pulsed into a paste to create plump, juicy shrimp balls full of natural sweetness.
- Finely chopped scallions: These add a fresh, oniony lift to the shrimp mixture and an appealing pop of color.
- Fish sauce: A splash of this essential Vietnamese condiment gives the soup depth and savory umami.
- Ground white pepper: The gentle heat of white pepper offers subtle warmth without overpowering the delicate broth.
- Sugar: Just a touch balances out the saltiness of the broth and enhances the natural sweetness of the shrimp.
- Chicken or vegetable broth: Acts as the flavorful foundation, carrying all the other ingredients in a clear, comforting embrace.
- Mustard greens: Their signature peppery bite adds both texture and a vivid green hue—a hallmark of this soup.
- Neutral oil: A light oil like canola or avocado ensures the garlic sautés quickly and evenly without adding extra flavor.
- Garlic: Just two cloves, but they transform the broth with their irresistible aroma and gentle pungency.
- Salt: To finish, season to taste and let all the other flavors shine.
How to Make Vietnamese Mustard Green Soup with Shrimp Balls
Step 1: Prepare the Shrimp Ball Mixture
Start by finely chopping your shrimp or pulsing them in a food processor until you have a coarse, sticky paste. This step is what gives Vietnamese Mustard Green Soup with Shrimp Balls its signature springy texture. Combine the shrimp paste with scallions, fish sauce, white pepper, and sugar in a mixing bowl. Give everything a thorough mix, making sure the seasonings are evenly distributed. Pop the mixture into the fridge for about 10 to 15 minutes—this helps it firm up and makes shaping the shrimp balls a breeze.
Step 2: Sauté the Aromatics
While your shrimp mixture chills, heat a tablespoon of neutral oil in a soup pot over medium heat. Add the minced garlic and sauté for about 30 seconds, just until fragrant. This quick sizzle unlocks the garlic’s aromatic magic, setting the stage for a richly flavored broth.
Step 3: Simmer the Broth
Pour in your chicken or vegetable broth and bring it to a gentle simmer. The broth is the backbone of Vietnamese Mustard Green Soup with Shrimp Balls, absorbing every bit of flavor from the sautéed garlic and soon, from the shrimp balls themselves.
Step 4: Form and Cook the Shrimp Balls
Remove the shrimp mixture from the fridge and, with damp hands, shape it into small balls—about a tablespoon each. Gently lower each shrimp ball into the simmering broth. Watch as they plump up and float to the surface after 3 to 4 minutes, a sign they’re perfectly cooked and irresistibly tender.
Step 5: Add the Mustard Greens
Stir in the chopped mustard greens and let them simmer just 2 to 3 minutes more. You want the greens to wilt slightly while retaining their bright color and peppery bite. Taste your soup and adjust the salt if needed.
Step 6: Serve and Enjoy
Ladle the soup into bowls while it’s piping hot. Whether enjoyed on its own or with a mound of jasmine rice, Vietnamese Mustard Green Soup with Shrimp Balls is ready to warm both body and soul.
How to Serve Vietnamese Mustard Green Soup with Shrimp Balls
Garnishes
A final flourish can elevate your bowl from simple to stunning. Try a sprinkle of freshly cracked black or white pepper, a few extra chopped scallions, or even a handful of crispy fried shallots for crunch. A squeeze of lime will add brightness, balancing the savory broth and making each spoonful sing.
Side Dishes
This soup traditionally appears as part of a larger Vietnamese meal, often alongside a platter of steamed jasmine rice. For a full spread, pair it with caramelized pork, a simple vegetable stir-fry, or pickled vegetables for a tangy crunch. The mild, comforting flavors of Vietnamese Mustard Green Soup with Shrimp Balls play well with a variety of side dishes.
Creative Ways to Present
For a fun twist at your next dinner party, serve the soup in small bowls or cups as a starter. You can also float a few delicate edible flowers or microgreens on top for a restaurant-worthy presentation. If you’re feeling bold, try ladling the soup over rice noodles for a heartier meal with a slurpable appeal.
Make Ahead and Storage
Storing Leftovers
Let any leftover Vietnamese Mustard Green Soup with Shrimp Balls cool to room temperature before transferring it to an airtight container. Stored in the refrigerator, it will stay fresh and flavorful for up to three days. The shrimp balls maintain their tender texture, and the greens infuse the broth with even more flavor over time.
Freezing
While the shrimp balls freeze quite well, mustard greens can become mushy after thawing. If you plan to freeze, consider portioning out the broth and shrimp balls separately and adding fresh greens when you reheat. Store in freezer-safe containers for up to two months.
Reheating
To reheat, gently warm the soup on the stovetop over medium-low heat. If you’ve frozen the soup, thaw overnight in the refrigerator first. Add fresh mustard greens during reheating for the best texture and color—just simmer a couple of minutes until wilted and bright.
FAQs
Can I substitute the mustard greens with another leafy green?
Absolutely! If mustard greens aren’t available, bok choy or spinach make great alternatives. Both will bring a similar tender bite and vibrant color, though mustard greens provide a unique peppery kick that sets this soup apart.
What’s the secret to making the shrimp balls extra bouncy?
The key is to pulse the shrimp just until it forms a sticky paste and to mix it thoroughly with the seasonings. Chilling the mixture before shaping really helps the shrimp balls hold their shape and develop that signature springy texture characteristic of Vietnamese Mustard Green Soup with Shrimp Balls.
Can I make Vietnamese Mustard Green Soup with Shrimp Balls gluten-free?
Yes! This soup is naturally gluten-free as long as your fish sauce and broth are certified gluten-free. Always double-check labels if you have dietary restrictions, but the basic recipe contains no wheat-based ingredients.
Is it possible to make this soup ahead for meal prep?
Definitely. The shrimp balls and broth can be prepared in advance and stored separately in the fridge. When you’re ready to eat, simply reheat the broth, add the shrimp balls, and toss in the fresh greens for a meal that tastes freshly made.
What makes Vietnamese Mustard Green Soup with Shrimp Balls so comforting?
It’s all about the balance of flavors and textures: the light, savory broth, the peppery greens, and the sweet, pillowy shrimp balls. Together, they create a soup that’s both refreshing and deeply satisfying, perfect for any season or occasion.
Final Thoughts
There’s a reason Vietnamese Mustard Green Soup with Shrimp Balls is cherished in so many homes—it’s vibrant, wholesome, and utterly delicious. I hope you’re inspired to try this recipe and bring a little taste of Vietnam to your own kitchen. Happy cooking!
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Vietnamese Mustard Green Soup with Shrimp Balls Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
A comforting Vietnamese mustard green soup featuring flavorful shrimp balls simmered in a savory broth, perfect as a light, healthy meal or served alongside steamed jasmine rice.
Ingredients
Shrimp Balls
- 1 pound raw shrimp (peeled and deveined)
- 1/4 cup finely chopped scallions
- 2 teaspoons fish sauce
- 1/2 teaspoon ground white pepper
- 1/2 teaspoon sugar
Soup
- 6 cups chicken or vegetable broth
- 1 bunch mustard greens (washed and chopped into bite-sized pieces)
- 1 tablespoon neutral oil (canola or avocado)
- 2 cloves garlic (minced)
- Salt to taste
Instructions
- Prepare Shrimp Paste: Finely chop or pulse the shrimp in a food processor until it forms a coarse paste. In a bowl, combine the shrimp paste with chopped scallions, fish sauce, white pepper, and sugar. Mix well and refrigerate for 10–15 minutes to firm up.
- Sauté Garlic: Heat oil in a soup pot over medium heat and sauté the garlic until fragrant, about 30 seconds.
- Add Broth: Pour in the broth and bring it to a simmer.
- Form and Cook Shrimp Balls: Remove shrimp mixture from the fridge. Form into small balls (about 1 tablespoon each). Gently drop the shrimp balls into the simmering broth and cook for 3–4 minutes until they float and are fully cooked.
- Add Mustard Greens: Add the chopped mustard greens and simmer for another 2–3 minutes until just wilted but still bright green.
- Season and Serve: Taste and adjust salt as needed. Serve hot with steamed jasmine rice or enjoy on its own as a light soup.
Notes
- Mustard greens can be substituted with bok choy or spinach if unavailable.
- For extra umami, add a dash of fish sauce or a few slices of ginger to the broth.
- This soup is traditionally served alongside rice as part of a Vietnamese family meal.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vietnamese
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 180
- Sugar: 1g
- Sodium: 620mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 145mg
