Spinach Soup with Shrimp Balls (Canh Rau Với Tôm Viên)
Growing up, a typical Vietnamese dinner spread in our home consisted of white jasmine rice, a main protein entree, a vegetable side and a soup (canh) like this one. The canh would usually have a ton of vegetables and some additional protein with a savory broth that was perfect to wash down the last bits of rice in your bowl. This recipe is simple, healthy and tastes like home.
Cooking Method
Stovetop
Time
🕒
Recipe
Ingredients (4 Servings)
1/2 LB SHRIMP, PEELED AND DEVEINED
2 GREEN ONIONS, WHITE PART ONLY
1/2 TSP SUGAR
1/4 TSP PEPPER
2 TSP FISH SAUCE
1 TSP MUSHROOM SEASONING
2 CUPS CHICKEN BROTH
2 CUPS WATER
1 (8 OZ) BOX/BAG OF WASHED AND READY-TO-EAT SPINACH
Instructions
Remove the tail from the shrimp and finely chop until it’s close to a paste. Add to a bowl. Mince the whites of the green onions and add to the bowl. Add sugar, pepper and 1 tsp fish sauce. Mix well.
In a pot, add water and chicken stock and bring to a boil. Take a handful of the paste and form a fist. Squeeze out the paste from opening where your thumb and pointer finger connect to form a ball. Scrape off and drop in the pot. You can also just use spoons to form balls. It doesn’t have to be perfect. Turn down heat to medium and boil for a couple minutes.
Add spinach, 1 tsp of fish sauce and mushroom seasoning and cook for another couple minutes.
Serve with rice.