Description
An easy and comforting Vietnamese soup side dish of ground shrimp and mustard greens. Cooks up in about 5 minutes. Serve with steamed rice and a protein side dish for a complete meal.
Ingredients
Units
Scale
Shrimp
- 10 oz large shrimp (size 21-25; about 10)
- 1/4 teaspoon sea salt
- 1/4 teaspoon granulated sugar
- 1/4 teaspoon chicken bouillon powder
- 2 teaspoons tapioca starch
Soup
- 2 tablespoons cooking oil
- 2 teaspoons minced garlic
- 1 1/2 quarts water
- 1 teaspoon sea salt
- 1 teaspoon fish sauce
- 1 teaspoon granulated sugar
- 1 teaspoon chicken bouillon powder
- 10 oz Chinese mustard greens (cut into bite-size pieces)
- Ground black pepper
Instructions
- Prepare shrimp: Mince shrimp into a paste with a mortar and pestle, large meat cleaver, or food processor. Add salt, sugar, bouillon powder, ground black pepper, and tapioca starch. Mix until combined and set aside. Alternatively, if you are feeling lazy, leave shrimp whole, season and leave out tapioca starch.
- Make soup: In a medium stock pot, heat oil on medium-high. Add garlic and sauté until fragrant (a few seconds). Add water slowly to the stock pot. When the pot comes to a boil, scoop shrimp paste into small balls using two spoons then drop it into the hot water. Cook for 3 minutes on a medium-low simmer. Balls will float when they are cooked all the way through.
- Finish: Add mustard green. Cook for 2 minutes. Season soup to taste with salt, fish sauce, sugar, and chicken bouillon powder. Garnish with a sprinkle of ground black pepper and serve.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Asian, Vietnamese