Soup
Canh Cai Be Xanh (Mustard Green Soup Vietnamese With Shrimp Balls)
Mustard green soup Vietnamese with shrimp balls, known as canh cai be xanh in Vietnamese, is a popular and delicious soup that combines the fresh, earthy flavors of mustard greens with the sweet brininess of shrimp. This soup is a staple in Vietnamese home cooking and can be found on the menus of many Vietnamese restaurants around the world.
In this article, we will explore the basic ingredients and preparation methods for making authentic mustard green soup Vietnamese with shrimp balls. We will also discuss how to balance the flavors, serve the dish properly, understand its nutritional content and cultural significance, trace its origins, and store leftovers. With some handy tips and visual guidance, you can master this classic Vietnamese comfort food.
Table content
Ingredients and Alternatives
The main ingredients for mustard green soup Vietnamese are:
- Mustard greens – This leafy green vegetable has an earthy, peppery bite. Common varieties used include green and purple leaf mustards. Alternatives like turnip greens or spinach work too.
- Shrimp – Fresh shrimp, peeled and deveined, are ground into a paste to make the protein balls. Pork, chicken, or beef can sub in.
- Rice flour – This helps bind the shrimp paste into dumplings. Tapioca starch or all-purpose flour also work.
- Chicken or vegetable broth – Provides the base for the soup. Chicken broth offers richer flavor.
- Fish sauce – Adds a savory, salty umami taste. Soy sauce makes a decent substitute.
- Sugar – Balances flavors with subtle sweetness.
- Bouillon powder – Boosts savory meatiness. Omit if broth is pre-seasoned.
- Garlic, ginger, green onions – Aromatic ingredients that heighten flavors.
- Salt & white pepper – Vital for adjusting seasoning. Black pepper alters the color.
- Vegetable oil – For sautéing aromatics and the shrimp balls.
Preparation Methods
Making shrimp balls requires some specific techniques:
- Mincing the shrimp – The shrimp meat is finely minced into a paste. This can be done by hand with a knife, or using a food processor for quicker prep.
- Binding with starch – Mixing in rice flour helps the paste hold its shape when boiled. About 1-2 tablespoons per pound of shrimp works well.
- Shaping balls – Wet hands prevent sticking when rolling paste into ping pong sized balls.
- Boiling – The dumplings are boiled until they float, about 5-7 minutes. This cooks them through.
For the greens and broth:
- Sautéing aromatics – Garlic, ginger, and green onions are sautéed in oil briefly to release flavors.
- Simmering greens – The mustard greens are added to broth and simmered until just tender, about 5 minutes.
- Seasoning – Fish sauce, sugar, bouillon, salt, and white pepper are added to taste.
- Adding shrimp balls – The cooked shrimp balls are gently added at the end to heat through and absorb flavors.
How to Cook Mustard Green Soup Vietnamese?
Follow these steps for making authentic mustard green soup Vietnamese:
Prep the shrimp and make balls
- Rinse, peel, and devein 1 lb shrimp, patting dry.
- Mince to a paste consistency in a food processor.
- Transfer to a bowl and mix in 1-2 Tbsp rice flour and 1 tsp salt.
- Using wet hands, form paste into 1″ balls. Set aside.
Sauté aromatics
- Heat 3 Tbsp oil in a pot over medium heat.
- Sauté 3 cloves minced garlic, 2″ minced ginger, and 4 chopped green onions for 1 minute.
Cook greens
- Add 1 lb chopped mustard greens and 6 cups chicken broth.
- Simmer for 5 minutes until greens are tender.
Season soup
- Stir in 2 Tbsp fish sauce, 1 tsp sugar, and 1 tsp bouillon powder.
- Taste and adjust seasoning with more fish sauce, salt, sugar, and white pepper.
Finish soup
- Gently add the shrimp balls and simmer for 2 minutes more.
- Serve hot, garnished with cilantro and lime wedges. Enjoy!
Serving Suggestions
- Serve the soup in deep bowls with steamed white rice to soak up the savory broth.
- Pair it with a protein like lemongrass chicken or grilled shrimp.
- For a lighter meal, ladle the soup over rice noodles or serve it with a baguette.
- Offer chopped fresh herbs like cilantro, basil, and mint for added flavor.
- Squeeze fresh lime juice over the soup before eating for a refreshing tang.
- Chilies, bean sprouts, culantro, and mung bean pods also make tasty garnishes.
Nutritional and Cultural Insight
mustard green soup Vietnamese delivers several nutritional benefits:
- Mustard greens provide vitamin K, vitamin C, vitamin A, and manganese. They help eye, bone, and immune health.
- Shrimp offer protein, selenium, vitamin B12, and omega-3 fatty acids for energy.
- Ginger aids digestion and garlic has antimicrobial effects.
Culturally, this soup plays an important role in Vietnamese cuisine:
- It is served year round but especially enjoyed in cooler weather for its warming effect.
- The soup is believed to aid digestion and provide stamina.
- Families often eat it for weekend lunches or dinner together.
- Its green color symbolizes health and nourishment.
- Regional variations exist with different greens or added herbs.
Historical Context
While mustard greens have been used in Chinese medicine for centuries, mustard green soup likely originated in Northern Vietnam in the early 1900s. Some speculate that Chinese immigrants brought mustard greens to Vietnam, where they were incorporated into local soup traditions. The addition of shrimp balls or other meat dumplings seems to have developed later on as a heartier variation. Over time, this protein-packed soup grew popular throughout Vietnam and spread across the diaspora. Substituting alternate greens, seafoods, or meat depending on availability points to its adaptability as a staple comfort food over generations.
Storage Recommendations
To store leftovers:
- Let the soup cool completely, then transfer to airtight containers.
- Store in the refrigerator for up to 3 days.
- The shrimp balls will firm up upon chilling.
- When reheating, add a splash of broth or water to regain the original texture.
- Bring to a gentle simmer, stirring occasionally, until hot.
- Add more seasoning if needed since flavors can weaken over time.
- For longer storage, freeze broth and shrimp balls separately up to 2-3 months.
Conclusion: Mustard Green Soup Vietnamese
From its aromatic broth to tender greens and juicy shrimp balls, Vietnamese mustard green soup with shrimp balls offers a mouthwatering harmony of flavors and textures. This classic soup’s versatility lends itself well to improvisation while staying true to its cultural roots. With practice using the right techniques and seasonal ingredients, anyone can master this culinary staple of Vietnamese home cooking. Served steaming hot, the soup delivers comfort and nourishment perfect for any occasion.
Ingredients
- 1 bunch mustard greens (around 1 pound)
- ½ pound shrimp, peeled and deveined
- ¼ cup chopped onion
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 tablespoon fish sauce
- 1 teaspoon white sugar (optional)
- ½ teaspoon salt (or to taste)
- Freshly ground black pepper (to taste)
- Chopped fresh cilantro (for garnish)
- Vegetable oil (for cooking)
- Chopped green onions (for garnish, optional)
Instructions
- Prepare the shrimp: In a food processor or with a mortar and pestle, pulse the shrimp until finely chopped. Alternatively, you can mince them by hand. In a bowl, combine the chopped shrimp with the chopped onion, garlic, 1 tablespoon fish sauce, and a pinch of pepper. Mix well and set aside.
- Prepare the mustard greens: Wash the mustard greens thoroughly. Remove the tough stems and roughly chop the leaves.
- Cook the shrimp balls: Heat a pot with a drizzle of vegetable oil over medium heat. Once hot, scoop tablespoons of the shrimp mixture and drop them carefully into the pot. Flatten them slightly with the back of your spoon. Cook for 2-3 minutes per side, or until shrimp balls are opaque throughout. Remove from the pot and set aside on a plate lined with paper towels.
- Simmer the soup: In the same pot, add the chicken broth and bring it to a boil. Reduce heat to low and simmer for 5 minutes. Add the chopped mustard greens and cook for another 2-3 minutes, or until wilted.
- Season the soup: Season with the remaining 1 tablespoon fish sauce, white sugar (optional), and salt to taste. Taste and adjust seasonings as needed.
- Serve: Ladle the hot soup into bowls and top with the cooked shrimp balls. Garnish with chopped fresh cilantro and green onions (optional).
Notes
- For a richer flavored soup, you can use homemade shrimp broth instead of chicken broth.
- You can adjust the amount of fish sauce to your preference.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop before serving.
- Feel free to add other vegetables to the soup, such as sliced carrots, mushrooms, or bell peppers.
Nutrition Facts
Canh Cai Be Xanh (Mustard Green Soup Vietnamese With Shrimp Balls)
Serves: 4-6
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Amount Per Serving: 1 cup
|
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|---|---|---|
| Calories | 200-250 | |
| % Daily Value* | ||
| Total Fat 5-7 g | 7.7% | |
| Saturated Fat 1-2 g | 5% | |
| Trans Fat 0 g | ||
| Cholesterol 150-200 mg | 50% | |
| Sodium 500-700 mg | 20.8% | |
| Total Carbohydrate 15-20 g | 5% | |
| Dietary Fiber 2-3 g | 8% | |
| Sugars 3-5 g | ||
| Protein 20-25 g | ||
| Vitamin A Good | Vitamin C Excellent | |
| Calcium Low | Iron Moderate | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Vietnamese food recipe
Hello! I’m Christine Ha – a food nerd in love with eating, cooking, photography, science, and culture.
Vietnamese food was always on the table when I was a kid, but I didn’t really care for it until my late teens (what a waste!). I was a super picky eater and mostly just wanted fast food. Somewhere down the line I flipped a switch, and now home-cooked food is something I appreciate so much more. ⮕About me