If you are looking for a comforting yet vibrant dish that wonderfully balances fresh flavors and gentle textures, this Vietnamese Mustard Green Soup with Shrimp Balls Recipe is an absolute treasure. With tender, savory shrimp balls swimming in a clear, aromatic broth alongside crisp mustard greens, this soup is as wholesome as it is delightful. It captures the heart of Vietnamese home cooking in every spoonful, offering a nourishing meal that’s quick to prepare and impossible to resist once you try it.
Ingredients You’ll Need
Getting together the ingredients for this Vietnamese Mustard Green Soup with Shrimp Balls Recipe is refreshingly straightforward. Each component plays a vital role, from the bright peppery notes of mustard greens to the delicate texture of the shrimp balls and the savory depth of the broth.
- Raw shrimp (1 pound): Peeled and deveined shrimp provide the fresh seafood flavor and tender texture that are the star of the shrimp balls.
- Salt (1/2 teaspoon): Enhances the natural flavors and seasons the shrimp mixture perfectly.
- Ground white pepper (1/4 teaspoon): Adds a subtle yet distinctive spiciness that complements the shrimp without overpowering.
- Sugar (1/2 teaspoon): Balances the savory and salty elements with a touch of sweetness.
- Fish sauce (1 teaspoon): Provides an authentic umami punch quintessential to Vietnamese cuisine.
- Garlic (1 clove, minced): Delivers aromatic warmth that infuses the shrimp balls with depth.
- Cornstarch (1 tablespoon): Binds the shrimp mixture, ensuring tender, cohesive balls.
- Mustard greens (1 bunch): Adds a peppery crunch and beautiful green color, bringing freshness to the soup.
- Chicken or vegetable broth (4 cups): Serves as the nourishing and flavorful base of the soup.
- Neutral oil (1 tablespoon): Used to gently heat the broth and bring the ingredients together without added flavor interference.
- Ground black pepper (1/4 teaspoon): Finishes the dish with earthy spice and a little heat boost.
- Chopped scallions or cilantro (optional garnish): Adds brightness and a delicate herbal touch right before serving.
How to Make Vietnamese Mustard Green Soup with Shrimp Balls Recipe
Step 1: Prepare the Shrimp Mixture
Start by pulsing the peeled and deveined shrimp in a food processor just until it forms a coarse paste—this keeps your shrimp balls tender without becoming mushy. Transfer the paste to a bowl and season it with salt, white pepper, sugar, fish sauce, and minced garlic. Incorporate the cornstarch thoroughly since it will hold the shrimp balls together during cooking. This mixture is your flavorful base, so take a moment to appreciate how simple ingredients come together for such depth.
Step 2: Form the Shrimp Balls
Using damp hands, gently shape the shrimp mixture into 1-inch diameter balls. Keeping your hands moist prevents the shrimp from sticking and helps form smooth, uniform balls that will cook evenly. Set these aside as you prepare the broth.
Step 3: Cook the Soup Base and Shrimp Balls
Heat the neutral oil in a medium pot over medium heat—this warms the pan without adding overpowering flavors. Add your chicken or vegetable broth and bring it to a gentle boil. Carefully lower the shrimp balls into the simmering broth. They will cook quickly, about 4 to 5 minutes, and when they float to the surface, that’s your signal they are perfectly cooked through. This part is always exciting because those delicate shrimp balls transform into tender bites infused with broth flavors.
Step 4: Add Mustard Greens and Finish
After the shrimp balls are cooked, stir in the chopped mustard greens. Let them simmer for another 2 to 3 minutes until just wilted but still vibrant and packed with that peppery crunch. This quick cooking preserves their bright color and texture—a beautiful contrast against the smooth shrimp balls. Season the soup with ground black pepper to taste, giving it a final lively kick.
How to Serve Vietnamese Mustard Green Soup with Shrimp Balls Recipe
Garnishes
Enhancing your soup at serving time with freshly chopped scallions or fragrant cilantro adds a burst of color and herbal freshness. These garnishes brighten each spoonful and provide a lovely aroma that perfectly complements the savory broth and shrimp.
Side Dishes
This soup pairs wonderfully with steamed jasmine rice or a simple bowl of vermicelli noodles to soak up the delicious broth. For a heartier meal, serve alongside Vietnamese-style pickled vegetables or crispy spring rolls for texture contrast and a burst of flavors that enhance every bite.
Creative Ways to Present
For an eye-catching presentation, serve the soup in individual clear glass bowls to showcase the vibrant greens and plump shrimp balls. Add a small drizzle of chili oil or sliced fresh chili on top if you like a spicy twist and want to wow your guests visually and palate-wise. This soup also works beautifully as a starter at a festive meal, warming everyone’s hearts and appetites.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, transfer the soup to an airtight container and refrigerate. It keeps well for up to two days, and the flavors often meld even more deliciously after resting overnight. Just keep the mustard greens slightly crisp by adding them closer to reheating.
Freezing
Freezing is possible but not ideal for the mustard greens, as they may lose their texture. If needed, freeze the shrimp balls and broth separately in freezer-safe containers for up to one month. Thaw overnight in the refrigerator before adding fresh mustard greens when reheating.
Reheating
Gently reheat the soup over medium-low heat, adding fresh chopped mustard greens about 2 minutes before serving to maintain their brightness and crunch. Avoid boiling the soup again, which can toughen the shrimp balls and overcook the greens.
FAQs
Can I use frozen shrimp for the shrimp balls?
Yes, you can use frozen shrimp as long as it is fully thawed and patted dry to remove excess moisture before processing. This helps you achieve the right texture and flavor without watery balls.
What can I substitute for mustard greens if I can’t find them?
Watercress or spinach are excellent substitutes, offering a similar peppery or mild green flavor and texture. Just adjust cooking times accordingly so the greens don’t overcook.
Is this soup spicy? Can I adjust the heat?
The basic Vietnamese Mustard Green Soup with Shrimp Balls Recipe is mild and soothing, but you can easily add sliced chili peppers or a dash of chili oil if you prefer a spicier kick. It’s very customizable.
How do I know when the shrimp balls are cooked?
They will float to the surface of the simmering broth and feel firm to the touch when cooked. Typically, this takes about 4 to 5 minutes.
Can I make the shrimp balls ahead of time?
Yes! You can shape the shrimp balls a few hours in advance and keep them chilled in the fridge until ready to cook. This is great for prepping the meal in stages.
Final Thoughts
There’s nothing quite as heartwarming and refreshing as a steaming bowl of Vietnamese Mustard Green Soup with Shrimp Balls Recipe. Whether you’re new to Vietnamese cooking or a seasoned fan, this soup offers the perfect balance of flavors and textures, ready in under 30 minutes. Give it a try, and I promise it will become one of your go-to recipes for quick, healthy, and utterly delicious meals.
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
Vietnamese Mustard Green Soup with Shrimp Balls is a light, flavorful soup featuring tender shrimp balls simmered in a savory broth with vibrant mustard greens. This gluten-free soup combines fresh seafood and veggies, delivering a healthy and comforting dish perfect for any meal.
Ingredients
Shrimp Balls
- 1 pound raw shrimp, peeled and deveined
- 1/2 teaspoon salt
- 1/4 teaspoon ground white pepper
- 1/2 teaspoon sugar
- 1 teaspoon fish sauce
- 1 clove garlic, minced
- 1 tablespoon cornstarch
Soup
- 1 bunch mustard greens, washed and chopped
- 4 cups chicken or vegetable broth
- 1 tablespoon neutral oil (like canola or vegetable)
- 1/4 teaspoon ground black pepper
- chopped scallions or cilantro for garnish (optional)
Instructions
- Prepare the shrimp paste: In a food processor, pulse the shrimp until a coarse paste forms. Transfer to a bowl and mix in salt, white pepper, sugar, fish sauce, garlic, and cornstarch until well combined.
- Form shrimp balls: Using damp hands, shape the shrimp mixture into small balls about 1 inch in diameter. Set aside to rest.
- Heat broth and oil: In a medium pot, heat the neutral oil over medium heat. Add the chicken or vegetable broth and bring it to a gentle boil.
- Cook shrimp balls: Carefully drop the shrimp balls into the simmering broth. Cook for 4–5 minutes, or until the shrimp balls float to the surface and are cooked through.
- Add mustard greens: Stir in the chopped mustard greens and cook for another 2–3 minutes until they are just wilted but still retain their vibrant color.
- Season and serve: Season the soup with ground black pepper to taste. Ladle the soup into bowls and garnish with chopped scallions or cilantro if desired. Serve hot.
Notes
- For a spicier version, add sliced chili peppers or a dash of chili oil to the soup.
- Mustard greens can be substituted with watercress or spinach if unavailable.
