Name: Vietnamese Mustard Green Soup with Shrimp Balls Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Vietnamese
Ingredients: 12 oz raw shrimp, peeled and deveined; 1 teaspoon fish sauce; 1/4 teaspoon ground white pepper; 1 clove garlic, minced; 1/4 teaspoon sugar; 1 teaspoon cornstarch; 1 tablespoon cooking oil; 6 cups water or low-sodium chicken broth; 1 bunch mustard greens (about 10 oz), washed and chopped into bite-sized pieces; 1/2 teaspoon salt (adjust to taste); 1/4 teaspoon ground black pepper; 2 green onions, sliced

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Let me introduce you to a bowl of pure comfort: Vietnamese Mustard Green Soup with Shrimp Balls. This traditional favorite is elegantly simple, defined by its bracing bursts of peppery greens and plump, bouncy shrimp balls in a crystal-clear broth. Every spoonful brings a nostalgic taste of home cooking, balancing lightness with heartiness in true Vietnamese style. Whether warming you on a brisk evening or providing a restorative and healthy meal, this soup promises to charm every palate.

Vietnamese Mustard Green Soup with Shrimp Balls Recipe - Recipe Image

Ingredients You’ll Need

It’s amazing how a few humble ingredients can come together to create such a vibrant, refreshing dish. Here’s what makes Vietnamese Mustard Green Soup with Shrimp Balls so special — there’s nothing extra, and every item is intentional, contributing layers of flavor, pops of color, and wonderful textures.

Raw shrimp (12 oz, peeled and deveined): These are the star of the show. Fresh shrimp give the soup its signature sweetness and the shrimp balls their perfect springy bite.
Fish sauce (1 teaspoon): Just a splash unlocks that unmistakable savory depth, classic to Vietnamese soups.
Ground white pepper (1/4 teaspoon): Milder than black pepper, it adds subtle heat that warms the palate without overpowering the soup.
Minced garlic (1 clove): This aromatic element creates a savory foundation for the shrimp balls.
Sugar (1/4 teaspoon): A tiny pinch rounds out the flavors, highlighting the sweetness of the shrimp.
Cornstarch (1 teaspoon): A secret trick to give those shrimp balls their irresistible, tender texture.
Cooking oil (1 tablespoon): For sautéing the shrimp balls, giving them a subtle golden edge and locked-in flavor.
Water or low-sodium chicken broth (6 cups): The base for your broth — choose broth for deeper flavor, or water for a purer, lighter soup.
Mustard greens (1 bunch, about 10 oz): Their lively, peppery bite is what makes this soup unique; their vibrant green color looks beautiful, too.
Salt (1/2 teaspoon; adjust to taste): Essential for balancing and lifting all the fresh flavors in your bowl.
Ground black pepper (1/4 teaspoon): Adds a touch of brightness and a final kick of warmth.
Green onions (2, sliced): The finishing touch, bringing color and an aromatic, gentle onion bite.

How to Make Vietnamese Mustard Green Soup with Shrimp Balls

Step 1: Prepare the Shrimp Balls

Start by finely chopping your peeled and deveined shrimp — or give them a quick pulse in a food processor until they form a coarse, sticky paste. Transfer the shrimp into a bowl, then add the fish sauce, white pepper, minced garlic, sugar, and cornstarch. Don’t be afraid to mix everything together by hand; it’s the best way to make sure all the flavors meld and the mixture turns cohesive. Once combined, use your palms to roll the shrimp mixture into 1-inch balls. You’ll notice the mixture firms up as you work — that’s the magic of fresh shrimp and cornstarch!

Step 2: Sauté the Shrimp Balls

In a sturdy soup pot, heat the tablespoon of oil over medium heat. Carefully place your shrimp balls in the pot and let them brown lightly for 2 to 3 minutes, turning gently so they get a touch of golden crust on all sides. This step locks in their juicy sweetness and lends a little toasty depth to the final broth. Take your time here — the aroma swirling up is the first taste of the deliciousness to come.

Step 3: Simmer the Broth

Pour in your 6 cups of water or low-sodium chicken broth, and crank up the heat to bring everything to a lively boil. You’ll see a bit of foam rise up; just use a skimmer or spoon to gently remove it so your Vietnamese Mustard Green Soup with Shrimp Balls stays shimmering-clear. Once boiling, dial the heat back to a bare simmer to keep those delicate shrimp balls wonderfully tender.

Step 4: Add Mustard Greens

Toss the chopped mustard greens into the gently simmering broth. Let them cook for about 3 to 4 minutes — just long enough for them to turn their brightest green and soften, but not so long that they lose their bite or color. You want the greens to offer a lively, peppery snap in every spoonful.

Step 5: Season and Finish

Taste the broth and add salt and black pepper to your liking. Right before serving, scatter the sliced green onions over the top and give everything one last gentle stir. The aroma will leap out of the pot! Now your Vietnamese Mustard Green Soup with Shrimp Balls is ready to ladle into waiting bowls.

How to Serve Vietnamese Mustard Green Soup with Shrimp Balls

Garnishes

Garnishing is where you can make your bowl look as inviting as it tastes. Scatter a few extra sliced green onions on top for fresh color, or add a tablespoon of crisp fried shallots for a little crunch. A sprinkle of freshly ground pepper or a handful of fragrant cilantro leaves will also add a beautiful, herby flourish to your Vietnamese Mustard Green Soup with Shrimp Balls.

Side Dishes

Traditionally, this soup is lovely alongside a simple bowl of steaming jasmine rice — the rice sops up the delicious broth and makes the meal satisfyingly complete. Pair it with quick pickled carrots or a simple cucumber salad to add crunch and brightness. If you’re feeling extra, serve a plate of golden Vietnamese omelet (trung chien) on the side for that ultimate homey touch.

Creative Ways to Present

For a modern spin, try offering your Vietnamese Mustard Green Soup with Shrimp Balls in small cups as a starter at a dinner party — your guests will love the vibrant greens and springy shrimp surprise. Or serve it family-style in a large communal bowl with a platter of fresh chilies, lime wedges, and herbs so everyone can garnish their own soup. You can even swap in baby spinach or napa cabbage for a gentler flavor if you’re introducing this to someone new.

Make Ahead and Storage

Storing Leftovers

Leftover Vietnamese Mustard Green Soup with Shrimp Balls keeps beautifully in the refrigerator. Cool the soup completely, then transfer it to an airtight container for up to 3 days. The flavors mellow and meld overnight, making every reheated bowl surprisingly delicious.

Freezing

You can absolutely freeze the shrimp balls for later! Make and brown them in advance, then freeze them separately on a baking tray before moving to a zip-top bag. The soup itself freezes best without greens — add fresh mustard greens when reheating for the brightest flavor and color.

Reheating

To reheat, gently simmer the soup on the stove over low heat until hot, or microwave in short bursts. If the greens seem a little wilted, simply toss in a small handful of fresh chopped mustard greens or green onions to revive the vibrant look and taste.

FAQs

Can I use frozen shrimp for the shrimp balls?

Absolutely! Just make sure to thaw the shrimp completely and pat them dry before chopping or pureeing. Fresh shrimp are ideal for that signature springy texture, but high-quality frozen shrimp work well in Vietnamese Mustard Green Soup with Shrimp Balls too.

Is there a good substitute for mustard greens?

If mustard greens are hard to find or you prefer something milder, baby spinach or napa cabbage are tasty alternatives. Both will keep the soup lovely and bright, though you’ll lose that unique peppery kick from the mustard greens.

How do I keep the shrimp balls from falling apart?

The secret is a good mix — working the shrimp paste well with cornstarch until sticky really helps them hold together. Also, brown them gently before simmering in the broth, which helps set their shape and texture perfectly in your Vietnamese Mustard Green Soup with Shrimp Balls.

Is this soup gluten-free?

Yes! This recipe is naturally gluten-free, making it a wonderful choice for those with dietary restrictions. Just make sure your fish sauce is certified gluten-free if needed.

Can I prep the shrimp balls ahead of time?

Definitely. Shape and brown the shrimp balls ahead of time, then store them in the fridge or freezer. Come dinnertime, all you’ll need to do is drop them into simmering broth with your mustard greens for an even quicker version of Vietnamese Mustard Green Soup with Shrimp Balls.

Final Thoughts

There’s something truly special about a steamy, vibrant bowl of Vietnamese Mustard Green Soup with Shrimp Balls. If you’re searching for a soul-warming, feel-good meal that comes together quickly and tastes like a secret family recipe, give this a try — and don’t be surprised if it becomes a staple in your home, too.

Vietnamese Mustard Green Soup with Shrimp Balls Recipe

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4.6 from 10 reviews

Author: admin
Total Time: 30 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

Warm up with a comforting bowl of Vietnamese Mustard Green Soup with Shrimp Balls. This flavorful soup features tender shrimp balls in a fragrant broth with mustard greens, creating a delicious and wholesome meal.

Ingredients

Scale

Shrimp Balls:

12 oz raw shrimp, peeled and deveined
1 teaspoon fish sauce
1/4 teaspoon ground white pepper
1 clove garlic, minced
1/4 teaspoon sugar
1 teaspoon cornstarch
1 tablespoon cooking oil

Soup:

6 cups water or low-sodium chicken broth
1 bunch mustard greens (about 10 oz), washed and chopped into bite-sized pieces
1/2 teaspoon salt (adjust to taste)
1/4 teaspoon ground black pepper
2 green onions, sliced

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Instructions

Prepare Shrimp Balls: Finely chop or pulse shrimp in a food processor. Mix with fish sauce, white pepper, garlic, sugar, and cornstarch. Form into balls.
Cook Shrimp Balls: Sauté in oil until browned. Add water or broth, bring to a boil, then simmer.
Add Greens: Cook mustard greens until tender. Season with salt and pepper. Stir in green onions.