Cauliflower and Meatball Soup (Canh Bong Cai)

How about some pasta soup today? When I'm craving for something soupy and light but filling at the same time, then I usually would go for a pasta soup such as this one. It's light and refreshing with cauliflower as the main vegetable and some meatballs to sweeten each spoonful. So here you have it, I combined the concept of the Vietnamese soup, "canh" into this quasi-Italian soup but with a punch of fish sauce. Give it a try and see how flavorful and filling this pasta soup is!

The pasta looks like little pearls.

The pasta looks like little pearls.

RECIPE for 4 servings.


1 lb ground beef

3 tbs panko Japanese bread crumb

1 egg

1 handful of chopped cilantro

2 tbs fish sauce

1 tbs sugar

1 tsp salt

1 tsp black pepper

Combine all ingredients above well. Roll into 2-inch meatballs 


1 small head of cauliflower. Cut into soup-spoon size pieces 

8 cups (2 quarts) chicken stock

8 oz. of acini de pepe (small-bead pasta) or similar pasta for soups


In a soup pot, bring chicken stock to a boil.
Drop in meatballs. Cook them for about 5 mins. Lower heat to medium.
Add in the pasta, straight from box. Let it cook for 8 mins.
Drop in the cauliflower. Cook for another 3 mins. Turn off heat.
Add additional fish sauce to your taste.