Join! 12 weeks for $1

Vietnamese Meatball and Watercress Soup (Canh)

4 Servings

40 minutes

Made This Recipe? Write a Review.
Thank you for submitting your review! A member of our team is confirming the review meets our site's Community Guidelines. It will be posted on the site shortly.

Watercress adds a peppery note to the soup; look for “live” watercress, which is packaged with its roots attached. It stays fresher longer and is easier to clean. To prep it, trim off and discard the roots, rinse and drain the greens, then cut them into 1½-inch lengths, discarding any stems that are thick or tough. If you prefer, substitute an equal amount of baby spinach for the watercress, but roughly chop the leaves before using. We also liked this soup made with chicken bouillon paste instead of chicken broth; use 2 tablespoons of paste dissolved in 2 quarts of water.

4

Servings

Tip

Don't leave the meatballs at room temperature after shaping them. Chilling firms them so they hold together when added to the simmering broth.

40 minutes

Ingredients

  • 1

    pound ground pork

  • 6

    scallions, white parts finely chopped, green parts thinly sliced

Directions

Pardon the interruption

You need to be a Milk Street Digital Member to see the full recipe

JOIN MILK STREET DIGITAL & PRINT
12 WEEKS FOR JUST $1

and get access to all of our recipes and articles online, as well as in print.

GET DIGITAL & PRINT
How we use your email.

Your email address is required to identify your subscription. We will use it for customer service as well as other communications from Milk Street. We will not share, or rent your email address.

Reviews
Nathan S.
October 18, 2022
Always good!
I make this a few times a year between fall and late spring. The first time I made it my kids deemed it a regular for the seasonal menu. When the weather changes in the fall it is one of the first request. I think everyone should try making it at least once. Easy to make and put together.
Lloyd T.

Good job Maynard!!! Just happened to have everything on hand... Love

Jennifer B.

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.

Walter J F.

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
Stock
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
Meatballs
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
20.11 calories/oz

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.

Natalia S.

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

Gail S.

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.

Lynn C.

Hi Gail -

In the last sentence of Step 3, the scallion greens get stirred in at the end.

Best,
The Milk Street Team