I’m sharing a five-minute Vietnamese Shrimp Soup made with ground shrimp and mustard greens, an easy side that pairs with steamed rice and a protein to complete a meal.

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I fell for this Vietnamese Mustard Green Soup With Shrimp Balls the first time I made it. Using raw shrimp chopped into little, bouncy balls with big handfuls of mustard greens makes something oddly bright and straightforward.

I throw it together when I want a fast dinner, it cooks in about five minutes yet still feels special. This Vietnamese Shrimp Soup is exactly the kind of thing I reach for on busy nights, and it sits nicely among my Simple Vietnamese Dishes because it’s honest and unfussy.

There’s a snap from the greens and a gentle shrimp sweetness that keeps you spooning.

Ingredients

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Shrimp: lean protein, low carb, provides iodine and a bit of omega-3, sweet ocean flavor.
Mustard greens: high in fiber and vitamins A C K, bitter peppery bite, very bright.
Egg: binds shrimp balls, adds protein and richness, helps texture and mouthfeel.
Tapioca starch: gluten free binder, gives slight chew and glossy finish to balls.
Fish sauce: salty umami boost, small amount brightens broth, can make it savory.
Chicken stock: savory liquid base adds body, sodium and depth, great if homemade.
Scallions cilantro: fresh herbs for brightness, little vitamin C, cuts richness of soup.

Ingredient Quantities

300 g raw shrimp, peeled and deveined (about 10 oz), finely chopped or ground

1 large egg

1 tbsp tapioca starch or cornstarch (for binding)

1 tsp fish sauce plus extra 1 tsp for the broth, optional

1/2 tsp salt

1/2 tsp sugar

1/4 tsp white pepper

1 small shallot minced

1 tbsp neutral oil (vegetable or canola)

300 to 400 g mustard greens (cai be xanh), trimmed and roughly chopped

4 cups (about 1 L) chicken stock or water

2 scallions thinly sliced and a handful cilantro or rau ram for finishing, optional

How to Make this

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1. Chop or pulse the shrimp until very fine but not a paste, then pat dry if soggy; transfer to a bowl.

2. Add the egg, tapioca or cornstarch, 1 tsp fish sauce, 1/2 tsp salt, 1/2 tsp sugar, 1/4 tsp white pepper and about half the minced shallot; mix until combined. Don’t over-process or it gets gluey. If you got the mixture a bit warm, pop it in the fridge for 5–10 minutes to firm up.

3. Heat the 1 tbsp neutral oil in a medium pot over medium heat and sauté the remaining minced shallot until fragrant and lightly golden, about 30 seconds to 1 minute.

4. Pour in the 4 cups chicken stock or water and the extra 1 tsp fish sauce if you like, bring to a gentle simmer. Taste and adjust a bit salt or fish sauce if your stock is weak.

5. Wet your hands or a spoon, shape the shrimp mix into small balls about 1 to
1.5 inches (2–3 cm), or use two spoons to form them; keep them bite size so they cook fast.

6. Gently drop the shrimp balls into the simmering broth, don’t crowd the pot. Stir once gently so they don’t stick to the bottom.

7. Simmer uncovered for 2–3 minutes until the balls float and are opaque all the way through; shrimp cooks fast so don’t overdo it or they get tough.

8. Add the chopped mustard greens, push them down into the soup and simmer 30–60 seconds until bright green and tender but still got a little bite.

9. Turn off the heat, scatter the sliced scallions and cilantro or rau ram on top, give a final taste and tweak with salt, sugar or fish sauce. Serve hot with steamed rice and your favorite protein side.

Equipment Needed

1. Medium pot about 2 to 3 quarts for the broth and cooking the shrimp balls
2. Food processor or a sharp chef’s knife to finely chop the shrimp, whichever you prefer
3. Cutting board (use one just for seafood if you can)
4. Mixing bowl to combine shrimp, egg and starch
5. Measuring cups and measuring spoons for stock, fish sauce, salt, sugar and starch
6. Wooden spoon or heatproof spatula to sauté the shallots and stir the soup
7. Slotted spoon or two regular spoons to form and lift the shrimp balls into the pot
8. Small bowl or ramekin to beat the egg and keep mise en place organized

FAQ

Can I use frozen shrimp for the shrimp balls? Yes, just thaw completely in the fridge, drain and pat very dry with paper towels so the mixture isnt watery. If the shrimp is already chopped, squeeze out extra liquid, then add the egg and starch as written to bind.

How do I keep the shrimp balls tender and not rubbery? Dont overwork the paste when chopping or mixing, add the egg and starch for a soft texture, and chill the shaped balls 10 to 15 minutes before poaching. Poach gently at a simmer, not a rolling boil, so they stay springy.

What can I use instead of mustard greens if I cant find cai be xanh? Use baby bok choy, napa cabbage, or hearty spinach. Bok choy and napa need a few minutes longer to soften, spinach wilts quickly so add it near the end. Flavor will be milder than mustard greens.

Can I make this gluten free or allergy friendly? Yes. Use tapioca starch or cornstarch and check your fish sauce for wheat free labeling or use salt. Use a gluten free stock and you should be fine.

How long can I store leftovers and whats the best way to reheat? Store in the fridge up to 2 to 3 days. Reheat by simmering gently in fresh broth until hot, that keeps the texture best. You can freeze cooked shrimp balls in a single layer then transfer to a bag for up to a month, thaw and simmer to reheat.

Want a deeper broth or a vegetarian version? For more depth, simmer shrimp shells with aromatics then strain into the broth, or use good chicken stock. For vegetarian, swap in rich mushroom or vegetable stock and replace shrimp balls with firm tofu cubes or seasoned mashed mushroom balls.

Vietnamese Mustard Green Soup With Shrimp Balls (Canh Cai Be Xanh Nau Tom Bam) Recipe Substitutions and Variations

Shrimp: use 300 g ground pork or ground chicken, or 300 g firm white fish (cod, pollock) finely chopped — if you pick pork/chicken add about 1 tsp fish sauce or 1/2 tsp salt and 1 tsp oil to keep the balls moist.
Tapioca starch: replace 1:1 with cornstarch or potato starch; if thats all you have, 1–2 tbsp all purpose flour works but the texture will be a bit denser.
Fish sauce: swap with equal parts soy sauce or tamari for a vegetarian or gluten free option, or 1 tsp oyster sauce for extra depth, or use 1/2 tsp salt plus a squeeze of lime in a pinch.
Mustard greens: use bok choy, napa cabbage, choy sum or spinach instead; for tougher greens like kale thinly slice and simmer a few minutes longer till tender.

Pro Tips

1) Dry and chill the shrimp mix, seriously. If the chopped shrimp feels wet, pat it with paper towels then stick the bowl in the fridge for 5 to 10 minutes, it firms up and makes nicer balls, otherwise youll get a sloppy mess that wont hold shape.

2) Dont over-process the shrimp. Pulse until just fine not a paste, overdoing it makes the mix gluey. If it still seems too soft add a tiny sprinkle more starch, like 1/4 tsp at a time, till it holds.

3) Pick your starch on purpose. Tapioca gives a springy, bouncy bite while cornstarch makes a softer, smoother texture, so use tapioca if you want that snappy shrimp mouthfeel.

4) Always test-season one little ball. Fry or poach a single sample, taste it and adjust salt fish sauce and sugar before shaping the rest, its way easier than redoing the whole batch later.

5) Cook gentle and finish last. Simmer the broth not boil, dont crowd the pot so they cook evenly, add the mustard greens at the very end so they stay bright, and save some herbs to scatter on top for fresh flavor.

Vietnamese Mustard Green Soup With Shrimp Balls (Canh Cai Be Xanh Nau Tom Bam) Recipe

Recipe by Pho Tsventichi

0.0 from 0 votes

I’m sharing a five-minute Vietnamese Shrimp Soup made with ground shrimp and mustard greens, an easy side that pairs with steamed rice and a protein to complete a meal.

Servings

servings

Calories

332

kcal

Equipment: 1. Medium pot about 2 to 3 quarts for the broth and cooking the shrimp balls
2. Food processor or a sharp chef’s knife to finely chop the shrimp, whichever you prefer
3. Cutting board (use one just for seafood if you can)
4. Mixing bowl to combine shrimp, egg and starch
5. Measuring cups and measuring spoons for stock, fish sauce, salt, sugar and starch
6. Wooden spoon or heatproof spatula to sauté the shallots and stir the soup
7. Slotted spoon or two regular spoons to form and lift the shrimp balls into the pot
8. Small bowl or ramekin to beat the egg and keep mise en place organized

Ingredients

300 g raw shrimp, peeled and deveined (about 10 oz), finely chopped or ground
1 large egg
1 tbsp tapioca starch or cornstarch (for binding)
1 tsp fish sauce plus extra 1 tsp for the broth, optional
1/2 tsp salt
1/2 tsp sugar
1/4 tsp white pepper
1 small shallot minced
1 tbsp neutral oil (vegetable or canola)
300 to 400 g mustard greens (cai be xanh), trimmed and roughly chopped
4 cups (about 1 L) chicken stock or water
2 scallions thinly sliced and a handful cilantro or rau ram for finishing, optional

Directions

Chop or pulse the shrimp until very fine but not a paste, then pat dry if soggy; transfer to a bowl.
Add the egg, tapioca or cornstarch, 1 tsp fish sauce, 1/2 tsp salt, 1/2 tsp sugar, 1/4 tsp white pepper and about half the minced shallot; mix until combined. Don’t over-process or it gets gluey. If you got the mixture a bit warm, pop it in the fridge for 5–10 minutes to firm up.
Heat the 1 tbsp neutral oil in a medium pot over medium heat and sauté the remaining minced shallot until fragrant and lightly golden, about 30 seconds to 1 minute.
Pour in the 4 cups chicken stock or water and the extra 1 tsp fish sauce if you like, bring to a gentle simmer. Taste and adjust a bit salt or fish sauce if your stock is weak.
Wet your hands or a spoon, shape the shrimp mix into small balls about 1 to
5 inches (2–3 cm), or use two spoons to form them; keep them bite size so they cook fast.
Gently drop the shrimp balls into the simmering broth, don’t crowd the pot. Stir once gently so they don’t stick to the bottom.
Simmer uncovered for 2–3 minutes until the balls float and are opaque all the way through; shrimp cooks fast so don’t overdo it or they get tough.
Add the chopped mustard greens, push them down into the soup and simmer 30–60 seconds until bright green and tender but still got a little bite.
Turn off the heat, scatter the sliced scallions and cilantro or rau ram on top, give a final taste and tweak with salt, sugar or fish sauce. Serve hot with steamed rice and your favorite protein side.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.