Vietnamese Fish Balls with Vegetable Soup ( Canh Rau với Cá Viên)

I confess that I love fish balls. When they come fresh and springy, I can take about a dozen in one go. So, what is this obsession with fish balls then? One thing is – it is cheap and this one is also one of Best Vietnamese Food. I can get them for 10 cents each from the wet market. It is quite healthy though it may be processed fish meat. And it is easy to cook. You can fry them or use them in soups. When using fish balls in soups, it can either be as an accompaniment or as the highlight of the soup itself.
 

 

This recipe highlights the fish balls. I use Chinese mustard greens (Choy sum) to make this Best Vietnamese Food one step healthier – what with the fibers and nutrients from the vegetables. For the soup base, I use Ikan Bilis stock prepared fresh and not the instant granules.
 

 

Making Ikan Bilis (anchovies) stock is fast and easy because unlike making chicken or vegetable stock, you just have to boil it for 10 minutes; prolonged boiling will result in a bitter taste. A container of Ikan Bilis stock is handy to keep in the fridge for making porridge, as soup bases for dishes (such as spinach in superior stock) or noodles soup. Bring Ikan Bilis stock to boil. 

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From VietnameseFood.com.vn