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Featherback Fish Soup with Mustard Greens
Food photography of Featherback Fish Soup with Mustard Greens, styled as an authentic Vietnamese dish.
Prep | Cook Time:
25 min
Featherback Fish Soup with Mustard Greens is a simple, comforting soup where tender fish balls and crisp greens come together in a clear broth. VV FOODS gives the soup just enough savory lift, allowing the fresh mustard greens to stay bright and the fish to remain the star.
Use:
Chicken Pho Ga Base
Ingredients
- 1/2 kg mustard greens
- 200 g featherback fish paste
- 1 tablespoon VV FOODS chicken stock
- Pepper
- Cooking oil
Preperation
Trim and wash the mustard greens, keeping the stems and leaves separate.
Instructions
- Trim the mustard greens, wash well, and cut into short lengths. Keep the stems and leaves separate.
- Place the featherback fish in a bowl. Add a little pepper, 1 teaspoon VV FOODS chicken stock, and a little oil, then stir vigorously until the mixture becomes springy.
- Bring a small amount of water to a boil. Scoop the fish mixture by spoonfuls into the pot.
- When the fish balls float, add the mustard green stems first, then the leaves.
- Season the soup with VV FOODS chicken stock to taste.
- Cook just until the greens are bright and crisp-tender, then remove from the heat.
- Transfer to a serving bowl, sprinkle with pepper, and serve with fish sauce and sliced chili.
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