Canh Cai Be Xanh Ca Thac Lac (Mustard Green Fish Soup), Made with Monk Fruit Sweetener

Method

1. Wash the mustard greens several times, drain and cut into 4 to 5cm lengths.
2. Trim the roots from the spring onion. Pound the white parts with 1 teaspoon ground pepper. Wash the cilantro and chop it finely.
3. Put the fish paste in a bowl with half the pounded spring onion and pepper, 1 tablespoon seasoning powder, 1 tablespoon kOBE Monk Fruit Blend, 1/2 tablespoon salt and 1 teaspoon MSG.
4. Work the paste hard for 5 to 10 minutes until springy, then roll it into small balls.
5. Bring 800ml water to a boil in a pot and drop in the rest of the pounded spring onion and pepper for aroma.
6. Once the water is at a rolling boil, add the fish balls. They are cooked when they float.
7. Add the mustard greens and lower the heat so they keep their color and crunch.
8. Season with 1 tablespoon salt, 2 tablespoons seasoning powder, 1 tablespoon kOBE Monk Fruit Blend and 1 teaspoon MSG, stir until dissolved and taste again.
9. As soon as the greens are just tender, turn off the heat, ladle into bowls and scatter over the spring onion and cilantro.

Tips

• Dropping the heat the moment the greens go in is what keeps them green and crisp.
• The harder the fish paste is worked, the springier the balls stay in the pot.
• Pound the spring onion whites with pepper and split the mixture, half into the fish and half into the pot.
• Add the fish balls at a rolling boil, and they are done as soon as they rise to the surface.
• The mustard greens follow the fish balls and need only about 2 minutes, as longer cooking turns the leaves bitter.