Canh Cải Bẹ Cá Thác Lác

Mustard green with fish ball soup












1 lb mustard green
1/2 lb seasoned fish paste
1 small piece ginger, julianed
1 stalk green onion, thinly sliced
fish sauce and pepper to taste
4-5 cups water


Season fish paste with salt, pepper, sugar, fish sauce and crushed green onion head. Mix well until the mixture is smooth.

Wash and slice mustard green in 1/2-1 inch length crosswise.

Add water in a medium pot and bring to boil under medium high heat. Spoon seasoned fish paste into boiling water, skim off foam. When all fish balls are floated, add mustard green in, cook for 3-5 minutes (until boiling). Season with fish sause and pepper. Add ginger and green onion.