Canh Dua Chua Thia La Pickled Mustard Green Dill Soup Recipe

This pickled mustard green and shrimp soup is my secret weapon for impressing dinner guests with minimal effort—its complex, savory flavors make it taste like a long-simmered masterpiece straight out of a trendy Southeast Asian eatery! Plus, the fresh dill and tender shrimp perfectly complement the tangy mustard greens, creating a dish that’s both comforting and refreshingly unique.

I adore creating tasty recipes, and my Canh Dua Chua Thia La Pickled Mustard Green Dill Soup is no different. This fabulous dish teams 500g of pickled mustard greens with 200g of tender shrimp.

Fresh dill and garlic give the soup a vibrant aroma, while fish sauce lends it a pleasant umami depth. Rich in nutrients, this soup would make a lovely, simple meal any day.

Ingredients

• Pickled Mustard Greens: Rich in probiotics, offers a tangy taste, aids digestion.
• Shrimp: High in protein, low in calories, supports muscle growth.
• Fresh Dill: Fragrant herb, rich in antioxidants, adds fresh flavor.
• Onion: Adds sweetness, rich in vitamin C, supports immune health.
• Garlic: Boosts flavor, contains allicin, promotes heart health.

Ingredient Quantities

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• 500g pickled mustard greens
• 200g shrimp, peeled and deveined
• 1 bunch fresh dill, chopped
• 1 medium onion, sliced
• 2 garlic cloves, minced
• 2 tablespoons fish sauce
• 1 tablespoon vegetable oil
• 1 liter water or chicken broth
• Salt and pepper to taste

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Instructions

1. Wash the pickled mustard greens in cold water to eliminate any excess salt, then drain them well and chop them into bite-sized pieces.

2. In a large pot, over medium heat, warm the vegetable oil. When the oil is hot, add the sliced onion. Sauté the onion in the pot until it is completely translucent.

3. The minced garlic is added to the pot. Stir until fragrant, which takes about 30 seconds.

4. Put the shrimp in the pot and simmer until they turn rosy, approximately 2-3 minutes.
Add the shrimp to the pot and cook until they turn pink, about 2-3 minutes.

5. Add the pickled mustard greens and sauté for another 2 minutes.

6. Add the water or chicken broth and bring the soup to a boil.

7. Decrease the heat and allow the soup to simmer for approximately 15 minutes so that the soup’s flavors can meld.

8. Add the fish sauce, salt, and pepper to taste.

9. Add the dill that has been chopped to the pot and cook for another 2 minutes.

10. Serve the soup hot and garnish it with dill if desired.

Equipment Needed

1. Large pot
2. Cutting board
3. Knife
4. Measuring spoons
5. Measuring cup
6. Ladle
7. Mixing spoon or spatula
8. Strainer or colander

FAQ

• Can I use fresh shrimp instead of frozen?Sure, you can use fresh shrimp instead of frozen, for a taste that’s even more “fresh” than frozen. Just be sure that the shrimp is peeled and deveined.
• Is there a substitute for fish sauce?You can use soy sauce in place of this, but it might change the taste a bit. So, go easy and adjust to your own preference.
• Can I use dried dill if I don’t have fresh dill?For the best flavor, use fresh dill; if you cannot find it, use about one-third the amount of dried dill.
• Can I add other vegetables to the soup?You can indeed add vegetables such as tomatoes or mushrooms to amplify both taste and texture.
• What’s the best way to serve this soup?Serve steaming as a starter or side, best with rice. Appetizers: 1. Serve hot as an appetizer or side dish, ideally with steamed rice.
• How do I adjust the soup’s consistency?If the soup is too thick, add more water or broth; if it’s too thin, let it simmer a while to reduce.
• Can this soup be stored for later?Certainly, keep in a sealed container in the refrigerator for no longer than 48 hours. Heat slowly and evenly all the way through before dishing it out.

Substitutions and Variations

Peeled and deveined shrimp (200 g) can be substituted with cubed firm tofu (200 g) to make a vegetarian version of this dish.
1 bunch fresh cilantro, chopped can be substituted for a different flavor profile in place of 1 bunch fresh dill, chopped.
1 medium onion, sliced can be substituted with 1 medium leek, sliced for a milder taste.
1 teaspoon garlic powder may be used in place of 2 garlic cloves, minced.
A fish-free alternative to fish sauce is soy sauce. For 2 tablespoons fish sauce, substitute 2 tablespoons soy sauce.

Pro Tips

1. Pre-rinse the Pickled Mustard Greens Before chopping the pickled mustard greens, make sure to thoroughly rinse them under cold water multiple times. This reduces excess saltiness and ensures a well-balanced flavor in the soup.

2. Optimize Shrimp Texture For tender shrimp, consider adding a pinch of baking soda and a splash of cold water to the shrimp, letting them sit for about 10-15 minutes before cooking. Thoroughly rinse them before adding to the pot.

3. Boost Flavor with Broth Use chicken broth instead of water to add depth and richness to the soup’s flavor profile.

4. Layer Seasoning Gradually Add fish sauce, salt, and pepper incrementally. Taste as you go to balance the flavors, especially because the pickled mustard greens are already salty.

5. Fresh Dill for Maximum Aroma Add chopped dill towards the end of cooking to preserve its aromatic qualities. If desired, keep some aside for a fresh garnish which enhances the aroma further upon serving.