Warm Up with Vietnamese Meatball and Watercress Soup (Canh)

Vietnamese meatball and watercress soup, known as Canh, is a quintessential dish that beautifully showcases the fresh and vibrant flavors of Vietnamese cuisine. This comforting soup pairs succulent meatballs, often made from pork or beef, with the peppery tang of watercress, creating a harmonious blend of textures and tastes.

The broth, typically a clear and light base, is seasoned with traditional ingredients like fish sauce and green onions, offering a subtle yet deeply satisfying flavor profile. Canh is not only a staple in everyday meals across Vietnam but also serves as a soothing remedy, believed to promote health and vitality. Its simplicity, coupled with its rich cultural significance, makes it a beloved choice for both family dinners and festive gatherings.

Cultural and Historical Background

Canh has a long history in Vietnam, dating back centuries. The soup likely originated as a creative way for home cooks to stretch limited ingredients and put meat scraps to good use. Over time, it evolved into a celebrated national dish.

Traditionally, Canh is served for lunar new year celebrations, family gatherings, and auspicious occasions as part of a celebratory feast. The meatballs symbolize togetherness and prosperity. The soup is also believed to provide nourishment and restoration, making it a popular choice for new mothers after childbirth.

How to Cook Vietnamese Meatball and Watercress Soup?

To make an authentic Canh recipe, careful attention must be paid to preparing the key components:

Ingredients for Pork Meatballs

• 1 pound ground pork
• 2 cloves garlic, minced
• 1 teaspoon sugar
• 1/4 teaspoon black pepper
• 1 tablespoon fish sauce
• 1 tablespoon cornstarch
• 1 egg white
• Salt to taste

Step-by-Step Meatball Instructions

1. In a large bowl, combine the ground pork with the minced garlic, sugar, black pepper, fish sauce, cornstarch, egg white, and salt. Use your hands to mix thoroughly until well combined.
2. Form tablespoon-sized portions of the pork mixture into small meatballs. Place on a plate or baking sheet.
3. Bring a medium pot of water to boil. Gently drop the meatballs into the boiling water in batches. Cook for 5-7 minutes until cooked through. Remove with a slotted spoon and set aside.

Broth Preparation

• 8 cups chicken or pork broth
• 1 tablespoon canola oil
• 2 inch piece ginger, thinly sliced
• 1 pound watercress, trimmed and chopped
• 2 tablespoons fish sauce
• 1-2 tablespoons sugar
• 1-2 tablespoons lime juice

Step-by-Step Broth Instructions

1. In a large pot, bring the broth to a boil over high heat.
2. While the broth heats up, heat the oil in a small skillet. Add the ginger and cook for 1 minute until fragrant.
3. Once the broth boils, reduce heat to medium-low. Add the cooked ginger and oil.
4. After 5 minutes, add the chopped watercress and cooked meatballs. Simmer for 2-3 minutes.
5. Stir in the fish sauce, sugar, and lime juice. Taste and adjust seasoning as needed.
6. Turn off heat and serve soup immediately.

Key Ingredients and Their Roles

Watercress

Watercress is the star green vegetable in Canh. This leafy green provides a peppery, tangy flavor that perfectly balances the richness of the broth and meatballs.

In addition to its burst of flavor, watercress has excellent nutritional value. It is high in vitamin C, vitamin K, vitamin E, and carotenoid antioxidants like beta-carotene. Traditional Chinese medicine has long prized watercress for its antioxidant and anti-inflammatory effects.

Ginger

Ginger adds a warm, spicy aroma to Canh. Its sharpness helps cut through the dish’s hearty flavors. Ginger also aids digestion, which makes it a smart addition to this meatball soup.

Fish Sauce

Fish sauce provides umami depth and saltiness. This fermented anchor ingredient is essential for achieving the right savory profile in Canh.

Lime Juice

Tart fresh lime juice brightens the soup and makes all the flavors pop. It adds vibrancy and acidity to balance the soup’s hearty nature.

Recipe Variations and Adaptations

While pork meatballs are traditional, Canh can be adapted in many creative ways:

Regional Differences

• Northern Vietnam: More watercress, dill, and black pepper
• Central Vietnam: Spicier with chili and lemongrass
• Southern Vietnam: Heartier with additional meats like sausage

Dietary Substitutions

• Vegetarian: Substitute tofu or seitan for the meatballs
• Vegan: Use vegetable broth and omit fish sauce
• Gluten-Free: Replace cornstarch with arrowroot or tapioca starch

Alternative Proteins

• Chicken, turkey, shrimp, fish, or beef meatballs
• Tofu or seitan to make it meat-free

Cooking Tips and Techniques

• For tender meatballs, use a light touch when mixing the pork filling. Over-handling can result in dense, rubbery meatballs.
• Blanch the watercress briefly before adding it to the soup, then shock it in ice water. This preserves the vibrant green color.
• When seasoning the broth, add small amounts of fish sauce, sugar, and lime juice then taste repeatedly until the flavor profile balances sweet, sour, salty, and umami.

Serving and Presentation Suggestions

• Garnish with chopped scallions, cilantro, chili slices, or lime wedges. This adds freshness and visual appeal.
• Serve with steamed rice or crusty bread to soak up the flavorful broth.
• Chrysanthemum tea or a crisp Vietnamese lager like Saigon Export complement the flavors perfectly.
• Ladle the soup into large communal bowls for sharing family-style at the table.

Conclusion: Vietnamese Meatball and Watercress Soup

With its blend of tradition and versatility, Canh has earned its place as a beloved Vietnamese staple. Taking care to prepare its key components of flavorful meatballs, fresh watercress, and a well-seasoned broth results in a dish that nourishes, satisfies, and brings people together.

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Vietnamese Meatball and Watercress Soup (Canh)

Cuisine Vietnamese

Category Soup

Persons

4

Serving Size

1 bowl

Prep Time

20 minutes

Cook Time

25 minutes

Total Time

45 minutes

Ingredients

1. For the Meatballs:
2. ½ pound ground pork
3. 2 scallions, white parts minced, green parts thinly sliced (optional, for garnish)
4. 1 tablespoon fish sauce
5. 1 teaspoon grated fresh ginger
6. ½ teaspoon salt
7. Pinch of black pepper
8. 1 egg white, lightly beaten (optional)
9. For the Soup:
10. 8 cups low-sodium chicken broth
11. 1 bunch watercress, cut into 1-2 inch pieces (about 4 cups)
12. 1 tablespoon vegetable oil (or canola oil)
13. 1-2 cloves garlic, minced
14. ½ teaspoon salt (or to taste)
15. Pinch of black pepper (or to taste)
16. Optional Garnishes:
17. Chopped green onions
18. Lime wedges
19. Sriracha or chili flakes (for extra spice)

Instructions

1. Make the Meatballs:
2. In a large bowl, combine ground pork, minced scallions, fish sauce, ginger, salt, and black pepper.
3. If using, add the egg white and mix gently with your hands until just combined. Avoid overmixing.
4. Form the mixture into small meatballs, about 1 inch in diameter.
5. Cook the Meatballs (Optional):
6. Heat a large skillet with a thin layer of oil over medium heat. You can brown the meatballs on all sides for a few minutes for extra flavor, but this step is optional.
7. Make the Soup:
8. In a large pot, bring chicken broth to a boil.
9. Add Meatballs and Watercress:
10. Gently drop the meatballs (browned or unbrowned) into the boiling broth. Reduce heat to simmer and cook for 5-7 minutes, or until the meatballs are cooked through.
11. Add the watercress and simmer for an additional 1-2 minutes, or until wilted.
12. Season and Garnish:
13. Season the soup with salt and pepper to taste.
14. Turn off the heat and stir in the remaining sliced scallions (optional).
15. Serve hot garnished with additional chopped green onions, lime wedges, and sriracha or chili flakes (optional).

Notes

• Ground Meat Options: You can substitute ground chicken, turkey, or a combination for the ground pork.
• Watercress Variations: If watercress is unavailable, spinach or baby bok choy can be used as a substitute.
• Leftovers: Store leftover soup in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop, adding a little extra water or broth if needed.
• Additional Vegetables: Feel free to add other vegetables to the soup, such as sliced carrots, zucchini, or mushrooms.

Nutrition Facts

Vietnamese Meatball and Watercress Soup (Canh)

Serves: 4-6 servings

Amount Per Serving: 1 bowl
Calories		300-400
% Daily Value*
Total Fat 10-15g		15.4%
	Saturated Fat 3-5g	15%
	Trans Fat 0g
Cholesterol 50-70mg		16.7%
Sodium 500-800mg		20.8%
Total Carbohydrate 20-30g		6.7%
	Dietary Fiber 2-3g	8%
	Sugars 5-7g
Protein 20-30g

Vitamin A Moderate		Vitamin C Excellent
Calcium Low		Iron Good

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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Christine Hà

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