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pound ground pork
scallions, white parts finely chopped, green parts thinly sliced
large egg white, lightly beaten
tablespoons fish sauce, divided
teaspoons grated fresh ginger, divided
Kosher salt and ground white pepper
tablespoons grapeseed oil
medium yellow onion, chopped
medium garlic cloves, thinly sliced
quarts low-sodium chicken broth (8 cups)
bunch watercress, cut into 1½-inch lengths (4 cups lightly packed)
tablespoons lime juice (1 or 2 limes)
Milk Street Recipes
01Line 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, ¾ 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.See Demo
02In 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. Reduce to medium-low and simmer, uncovered, until the onion is fully softened, about 10 minutes.See Demo
03Add 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.See Demo
Good job Maynard!!! Just happened to have everything on hand... Love
Second that emotion...
Delicious soup. I didn't have stock on hand so used bouillon and overdid it a bit, will use smaller bouillon to water recipe next time. The meatballs were the star. I used as arugula and it worked fine.
I made the canh. It is good stuff! I will make it again. I picked up three bunches of watercress (@$1.29 each) just to be safe and have enough. I used two of them in the soup. I also got two lbs of ground pork.
I followed the directions in the recipe, more or less. I made the meatballs with exactly one lb (454 g) of the ground pork, and overall I used a bit more ginger than the recipe called for though not a lot. Seven scallions instead of six, seven garlic cloves instead of four, and so on.
Here are my calculations:
Vietnamese Chicken Watercress soup (Canh) 11/21/2020
Cals/g Ingredient used weight used g weight oz cals used
0.80 ginger 8 0.3 6.4
8.57 grapeseed oil 25 0.9 214.3
0.40 Onion 197 6.9 78.8
1.50 garlic 27 0.9 40.5
3.33 scallion greens 30 1.1 99.9
0.11 Watercress 243 8.5 26.4
0.02 chicken stock 1753 61.5 35.1
0.35 fish sauce 38 1.3 13.3
0.24 lime juice 32 1.1 7.7
2.63 ground pork 454 15.9 1193.3
0.52 egg white 36 1.3 18.7
0.38 scallion whites 54 1.9 20.5
0.80 ginger 17 0.6 13.6
0.35 fish sauce 17 0.6 6.0
0.00 salt 10 0.4 0.0
2.52 pepper 2 0.1 5.0
Ingredient weight 2914 102.2 1768.5 Total calories
final wt (H2O loss) 2506 87.9 0.71 calories/gram
All in all, this tasty soup is low calorie. I have enjoyed it as is, and with cooked rice added. One could substitute prepared frozen meatballs for the homemade and this soup would be even quicker indeed to make. A Vietnamese friend makes this with tofu vs meatballs. Maybe I will try it with tofu and using Tone's Chicken or Minor's Chicken base + water to make the stock.
Wow!!! Yum!!!! Delicious and simple!!! I used Swanson chicken stock and it turned out slightly salty - easy fix with the addition of 1.5 cups of water. Next time I will use low sodium chicken stock from brand Swanson
It's cooking on the stove right now. Only question is when should I add the green section of the scallion? I can't find it in the recipe.
Hi Gail -
In the last sentence of Step 3, the scallion greens get stirred in at the end.
The Milk Street Team