Vietnamese Meatball and Watercress Soup (Canh)

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Recipe: #38119

January 21, 2022

"This is a Delicious soup! So much flavor at every spoonful, and innately, your body tells you that it's good for your body, soul, and in the event that you are sick, better than medicine. In place of the pork, I can see how either ground turkey or ground chicken can also work here. Source: Milk Street"

Original is 4 servings


  • Serving Size: 1 (673.8 g)
  • Calories 452.4
  • Total Fat - 31.3 g
  • Saturated Fat - 9.4 g
  • Cholesterol - 106.5 mg
  • Sodium - 3016.1 mg
  • Total Carbohydrate - 8.8 g
  • Dietary Fiber - 1.6 g
  • Sugars - 3.1 g
  • Protein - 34.1 g
  • Calcium - 77 mg
  • Iron - 2.6 mg
  • Vitamin C - 16.3 mg
  • Thiamin - 0.9 mg

Step by Step Method

Step 1

Line a rimmed baking sheet with kitchen parchment and mist with cooking spray. In a medium bowl, combine the pork, scallion whites, egg white, 1 tablespoon of the fish sauce, 2 teaspoons of the ginger, 1¼ teaspoons kosher salt and 1 teaspoon white pepper. Mix with your hands. Lightly moisten your hands with water and form into 20 balls, each about a generous tablespoon, and set on the prepared baking sheet. Cover and refrigerate.

Step 2

In a large Dutch oven over medium, heat the oil until shimmering. Add the onion and cook, stirring occasionally, until beginning to soften, about 5 minutes. Add the remaining 2 teaspoons ginger and the garlic, then cook until fragrant, about 30 seconds. Add the broth and bring to a boil over high.

Step 3

Reduce to medium-low and simmer, uncovered, until the onion is fully softened, about 10 minutes.

Step 4

Add the meatballs, bring to a simmer over medium-high, then reduce heat to maintain a simmer. Cook undisturbed until the meatballs are cooked through, 160°F at the center, 8 to 10 minutes; cut through a meatball to check for doneness. Off heat, stir in the watercress and remaining 2 tablespoons fish sauce. Let stand until the greens are wilted and tender, about 1 minute. Stir in the lime juice. Taste and season with salt and pepper, then stir in the scallion greens.

NOTE: Chicken bouillon paste instead of chicken broth can be substituted (packs a lot of flavor); use approximately 2 tablespoons of paste dissolved in 2 quarts of water. However, make sure that it doesn't add too much salt, considering that some pastes/bouillon are saltier than others.


No special items needed.

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