Vietnamese Meatball and Watercress Soup (Canh) Recipe | James Beard Foundation

Name: Vietnamese Meatball and Watercress Soup (Canh) Recipe | James Beard Foundation
Ingredients: 1 pound ground pork; 6 scallions, white parts finely chopped, green parts thinly sliced and reserved separately; 1 lightly beaten large egg white; 3 tablespoons fish sauce, divided; 4 teaspoons finely grated fresh ginger, divided; 1 1/4 teaspoon Kosher salt; 1 teaspoon ground white pepper; 2 tablespoons grapeseed or other neutral oil; 1 chopped medium yellow onion; 4 thinly sliced medium garlic cloves; 2 quarts (8 cups) low-sodium chicken broth; 1 bunch cut into 1 1/2-inch lengths watercress (4 cups lightly packed); 2 tablespoons lime juice (1 or 2 limes)

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Vietnamese-inspired meatballs and watercress in a refreshing broth make a satisfying meal. Perfect for a quick, flavorful dinner. [155 characters]

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Ingredients

1 pound ground pork
6 scallions, white parts finely chopped, green parts thinly sliced and reserved separately
1 lightly beaten large egg white
3 tablespoons fish sauce, divided
4 teaspoons finely grated fresh ginger, divided
1 1/4 teaspoon Kosher salt
1 teaspoon ground white pepper
2 tablespoons grapeseed or other neutral oil
1 chopped medium yellow onion
4 thinly sliced medium garlic cloves
2 quarts (8 cups) low-sodium chicken broth
1 bunch cut into 1 1/2-inch lengths watercress (4 cups lightly packed)
2 tablespoons lime juice (1 or 2 limes)