Mustard Green with Shrimp Balls (Canh Cai Be Xanh Nau Tom Bam)

Name: Mustard Green with Shrimp Balls (Canh Cai Be Xanh Nau Tom Bam)
Total time: 40 min
Ingredients: 10 Shrimp; 1 ¼ tsp Salt; 1 ¼ tsp Sugar; 1 ¼ tsp Chicken stock, powder; 2 tsp Tapioca starch; 2 tbsp Vegetable oil; 2 tsp Garlic, minced; 1 tsp Fish sauce; 1 bunch Mustard

By Vicky Pham · 40 min

Ingredients

Shrimp10
Salt1 ¼ tsp
Sugar1 ¼ tsp
Chicken stock · powder1 ¼ tsp
Tapioca starch2 tsp
Vegetable oil2 tbsp
Garlic · minced2 tsp
Fish sauce1 tsp
Mustard1 bunch

Instructions

Mince the shrimp into a paste using a mortar and pestle, a heavy cleaver or a food processor. Add the salt, sugar, bouillon powder, black pepper and tapioca starch, mix well and set aside.
In a medium stockpot, heat the oil over medium-high. Add the garlic and fry for a few seconds until fragrant. Add the water and bring to a boil.
Shape the shrimp paste into small balls with two spoons and drop them into the boiling water. Simmer gently for 5 minutes; the balls are cooked when they float.
Add the mustard greens and cook for 2 minutes.
Season the soup to taste with salt, fish sauce, sugar and bouillon powder. Sprinkle with black pepper and serve.

Summarized from Vicky Pham's video. Watch it for the details.

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