Chinese Leaves or Mushroom Soup with Pork Meatballs

Chinese Leaves Soup with Pork Meatballs

(Canh cải thảo với thịt viên)

Serves 2–3

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Ingredients

For the meatballs

• 250g minced pork

• 1–2 spring onions, finely chopped

• 1 tsp soy sauce

• ½ tsp sesame oil (optional)

• ½ tsp sugar

• ¼ tsp white pepper (or black pepper)

• 1 small garlic clove, finely grated

• 1 tsp cornstarch or tapioca starch

• Pinch of salt

For the soup

• ½ head Chinese leaves (napa cabbage), sliced into 2–3cm strips

• 1.2 litres water or light chicken broth

• 1 tbsp fish sauce (or salt to taste)

• ½ tsp sugar

• Optional: few slices of ginger or white part of spring onion for aroma

• Chopped coriander or spring onion to garnish

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Instructions

1. Make the meatballs

• In a bowl, mix all meatball ingredients until well combined.

• Form into small balls (about 2.5cm diameter). Set aside.

2. Make the broth

• In a pot, bring the water or broth to a gentle boil.

• Add ginger slices (optional), then carefully drop in the pork meatballs.

• Simmer on medium for 5–6 minutes until the meatballs float and are cooked through.

3. Add the Chinese leaves

• Add sliced Chinese leaves to the pot.

• Cook for another 3–5 minutes, until the leaves are soft and slightly translucent but not mushy.

4. Season to taste

• Add fish sauce, sugar, and adjust salt as needed.

• Simmer another 1–2 minutes, then turn off the heat.

5. Serve

• Ladle into bowls, garnish with chopped spring onion or coriander.

• Serve hot with steamed jasmine rice on the side.