Vietnamese Mustard Green Soup with Shrimp Balls: 5 Easy Steps

There’s something truly magical about Vietnamese soups. The complex layers of flavor, the aromatic herbs, the perfect balance of textures—all combine to create dishes that are both comforting and exciting. Today, I’m sharing one of my all-time favorite Vietnamese recipes: Mustard Green Soup with Shrimp Balls (Canh Cải Bẹ Xanh với Bò Viên Tôm). This traditional recipe brings together the slightly bitter, peppery notes of mustard greens with delicate, bouncy shrimp balls in a clear, flavorful broth that’ll warm your soul.

How to Make Vietnamese Mustard Green Soup with Shrimp Balls

Quick Overview

This Vietnamese Mustard Green Soup with Shrimp Balls is a perfect example of the Vietnamese approach to home cooking—simple ingredients transformed into something extraordinary through thoughtful preparation. What makes this soup special is its light yet deeply satisfying character. The clear broth carries the essence of umami from the shrimp, while the mustard greens add a pleasant peppery bite that balances beautifully with the sweetness of the seafood.

The handmade shrimp balls are truly the stars here—bouncy, tender, and packed with flavor. They’re surprisingly easy to make yet feel quite special. From start to finish, you can have this nourishing pot of goodness on your table in about 45 minutes (25 minutes of prep time and 20 minutes of cooking). It’s quick enough for a weeknight dinner but impressive enough for guests, embodying that perfect balance of effort and reward that makes certain recipes keepers for life.

The Ingredients I Use to Bring My Vietnamese Mustard Green Soup with Shrimp Balls to Life

For the Shrimp Balls:

• 1 pound (450g) raw shrimp, peeled and deveined
• 2 tablespoons cornstarch
• 1 tablespoon fish sauce
• 2 teaspoons sugar
• ½ teaspoon ground white pepper
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 green onions, finely chopped
• 1 tablespoon neutral oil (such as vegetable or canola)

For the Soup Base:

• 8 cups (2 liters) chicken broth (preferably homemade, but low-sodium store-bought works too)
• 2 tablespoons fish sauce
• 1 tablespoon sugar
• 2 tablespoons neutral oil
• 3 cloves garlic, minced
• 1 shallot, finely diced
• 1-inch piece of ginger, sliced into thin coins
• 2 pounds (900g) mustard greens, washed and cut into 2-inch pieces
• ½ teaspoon salt (or to taste)
• ¼ teaspoon ground white pepper

For Garnish:

• 3 green onions, sliced diagonally
• ¼ cup cilantro leaves, roughly chopped
• 2 tablespoons fried shallots (available at Asian markets or easily made at home)
• Fresh lime wedges
• Bird’s eye chilies, thinly sliced (optional for heat)

Step-by-Step Instructions

Step 1: Prepare the Shrimp Balls

1. Begin by patting the shrimp dry with paper towels. This improves processing and results in a better texture in the finished balls.
2. Place the shrimp in a food processor and pulse 5-7 times until coarsely chopped. Avoid over-processing—you want some texture, not a completely smooth paste.
3. Place the chopped shrimp in a mixing bowl, then add the cornstarch, fish sauce, sugar, white pepper, minced garlic, grated ginger, and chopped green onions.
4. With clean hands or wearing food-safe gloves, mix everything thoroughly for about 2-3 minutes. The mixture will become sticky and slightly tacky—this is exactly what you want, as it indicates the proteins are binding together.
5. Cover the bowl with plastic wrap and refrigerate for 15–20 minutes. Chilling the mixture is essential—it helps firm it up, making it easier to shape and giving the shrimp balls a springier texture.

Step 2: Start the Soup Base

1. As the shrimp mixture chills, heat 2 tablespoons of oil in a large pot over medium heat.
2. Add the minced garlic, diced shallot, and ginger slices to the hot oil. Sauté for 1–2 minutes until fragrant but not browned—this aromatic base forms the foundation of the soup’s flavor.
3. Pour in the chicken broth, then add the fish sauce and sugar. Stir well to combine all the flavors.
4. Bring the broth to a gentle simmer, then reduce the heat to maintain a low simmer. Let it continue cooking while you form the shrimp balls.

Step 3: Form and Cook the Shrimp Balls

1. Remove the shrimp mixture from the refrigerator. Have a small bowl of water nearby to wet your hands (this prevents sticking).
2. With slightly wet hands, take about 1 tablespoon of the mixture and gently roll it between your palms to form a ball about the size of a ping pong ball. Continue until all the mixture is used, rewetting your hands as needed.
3. Once all the balls are formed, increase the heat under your soup pot to bring the broth to a steady simmer.
4. Carefully drop the shrimp balls into the simmering broth one by one. Avoid overcrowding; if necessary, cook them in batches.
5. Once all the shrimp balls are added, let them simmer gently for 3-4 minutes. They will float to the surface when cooked through. Avoid aggressive boiling as this can make the shrimp balls tough.

Step 4: Add the Mustard Greens

1. While the shrimp balls are cooking, prepare your mustard greens if you haven’t already. Separate the leaves from the stems, and cut both into approximately 2-inch pieces. The stems will need a bit more cooking time than the leaves.
2. Once the shrimp balls are cooked, add the mustard green stems to the pot first. Simmer for about 2 minutes to give them a head start.
3. Then add the mustard green leaves, pushing them down gently into the broth. They will wilt quickly.
4. Season with salt and white pepper to taste. The soup should have a balanced flavor—savory from the fish sauce, slightly sweet, with the pleasant bitterness of the greens.
5. Simmer everything together for another 2-3 minutes until the greens are tender but still maintain some texture. Overcooked greens become mushy and lose their vibrant color and nutritional value.

Step 5: Finish and Serve

1. Turn off the heat and taste the broth one final time, adjusting seasoning if necessary.
2. Ladle the hot soup into serving bowls, ensuring each portion has a good amount of broth, mustard greens, and several shrimp balls.
3. Garnish each bowl with sliced green onions, chopped cilantro, and a sprinkling of crispy fried shallots.
4. Serve immediately with lime wedges on the side and sliced bird’s eye chilies for those who enjoy heat.

What to Serve Vietnamese Mustard Green Soup with Shrimp Balls With

This soup works beautifully as both a starter and a main dish. Here are some perfect accompaniments:

1. Steamed Jasmine Rice: The traditional Vietnamese way to enjoy this soup is with a side of fluffy jasmine rice. The neutral rice balances the peppery greens and absorbs the flavorful broth.
2. Fresh Herb Plate: A classic Vietnamese meal isn’t complete without a plate of fresh herbs and vegetables. Include Thai basil, mint, bean sprouts, and cucumber slices for diners to add as they wish.
3. Vietnamese Spring Rolls (Gỏi Cuốn): Fresh spring rolls filled with shrimp, vermicelli noodles, and herbs make an excellent appetizer or side with this soup.
4. Vietnamese Pickled Vegetables (Đồ Chua): The tangy crunch of pickled carrots and daikon radish provides a perfect contrast to the warm, savory soup.
5. Jasmine Tea: A light jasmine tea complements the delicate flavors of the soup without overwhelming them, cleansing the palate between bites.

Top Tips for Perfecting Vietnamese Mustard Green Soup with Shrimp Balls

1. Choose the Right Mustard Greens: Look for fresh, vibrant green leaves without yellowing or wilting. Chinese mustard greens (gai choy) or Vietnamese cải bẹ xanh are ideal, but if unavailable, a mix of spinach and kale can work in a pinch, though the flavor profile will be milder.
2. Shrimp Quality Matters: Use the freshest shrimp possible for the best flavor and texture in your shrimp balls. If using frozen shrimp, thaw completely and pat very dry before processing.
3. The Water Hand Trick: When making shrimp balls, keep a small bowl of water nearby to wet your hands between forming each ball. This prevents sticking and creates smoother, rounder balls.
4. Temperature Control: Never boil the soup vigorously after adding the shrimp balls. A gentle simmer ensures they cook through while remaining tender rather than tough and rubbery.
5. Blanching Option for Clearer Broth: For an ultra-clear soup, blanch the mustard greens separately for 30 seconds, then drain and add to the broth. This removes some of the compounds that can cloud the broth, resulting in a more visually appealing soup.
6. Adjusting Bitterness: If you find mustard greens too bitter, you can balance this by adding a touch more sugar to the broth or by blanching the greens briefly in salted water before adding them to the soup.
7. Make-Ahead Shrimp Balls: You can prepare the shrimp mixture up to 24 hours ahead and store it in the refrigerator. This allows the soup to come together more quickly when you’re ready to cook.

Storing and Reheating Tips

Short-Term Storage:
Vietnamese Mustard Green Soup with Shrimp Balls can be stored in an airtight container in the refrigerator for up to 3 days. Store the broth and shrimp balls together, but if possible, store any unused fresh garnishes separately.

Freezing Option:
The shrimp balls freeze exceptionally well. You can make a double batch and freeze half before cooking:

1. Place the formed raw shrimp balls on a baking sheet lined with parchment paper.
2. Freeze for 2 hours until solid.
3. Transfer to a ziplock bag and store for up to 1 month.
4. Cook directly from frozen, adding just 1-2 minutes to the cooking time.

The complete soup can also be frozen, though the texture of the greens will change somewhat upon thawing:

1. Allow the soup to cool completely.
2. Divide the mixture into freezer-safe containers, making sure to leave space for expansion.
3. Freeze for up to 1 month.
4. Thaw overnight in the refrigerator before reheating.

Reheating Method:
For the best flavor and texture when reheating:

1. Warm the soup gently on the stovetop over medium-low heat until it reaches a gentle simmer.
2. Avoid microwaving if possible, as it can make the shrimp balls tough.
3. If the broth has reduced during storage, add a splash of water or chicken stock to return it to the desired consistency.
4. Add a small dash of fish sauce (¼-½ teaspoon) to refresh the flavor.
5. Prepare fresh garnishes like herbs, lime wedges, and fried shallots. These fresh elements make leftover soup taste newly made.

Revitalizing Tip:
If you’re planning to serve leftover soup for guests, consider adding a handful of fresh mustard greens during reheating. They’ll wilt quickly and add vibrant color and fresh flavor that makes the soup taste like it was just made.

This Vietnamese Mustard Green Soup with Shrimp Balls is one of those rare dishes that satisfies on every level—nutritious yet comforting, simple yet sophisticated, and deeply rooted in tradition while still feeling fresh and exciting. The interplay between the subtle bitterness of the greens and the sweet, bouncy shrimp balls creates a harmony that’s at once familiar and complex. Whether you’re new to Vietnamese cuisine or a longtime fan, this soup offers a taste of authentic home cooking that’s bound to become a regular in your recipe rotation.

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