Vietnamese Mustard Greens Soup with Pork (CANH CAI XANH THIT BAM)

1. Cut off the ends of our mustard greens. Then chop our mustard greens into 2" pieces.
2. Soak the chopped mustard greens in water and rinse thoroughly (do this at least 3 times - they are usually filled with dirt and bugs!) Set aside to dry.
3. Remove the skin from your ginger and slice into thick pieces - 4 slices should suffice.
4. Marinate your ground pork with 1/2 tbsp chicken powder, 1 tbsp fish sauce, 1/2 tsp sugar, 1/3 tsp MSG, and 1/2 tsp black pepper. Combine well. Set aside.
5. Fill a 3 qt pot halfway with water and place on stove at high heat. Wait for the water to boil.
6. Once the water begins to boil, add your ground pork mixture. I form mine into small balls before adding (about 1.5" in diameter).
7. Continue to boil for about 5 minutes or until the meatballs begin to float to the top. Lower the heat to medium-high or lower if the broth begins to boil rapidly.
8. Using a ladle, remove any foam or impurities that float to the top of the broth.
9. Add your ginger slices to the broth. Then add our cleaned mustard greens. Stir well to ensure the greens are submerged.
10. Allow this to cook on medium-high for another 6-7 minutes.
11. Add your seasonings to the broth: 1 tbsp fish sauce, 1 tbsp chicken powder, 1/2 tsp sugar, 1/3 tsp MSG. Stir well to combine.
12. Turn off the stove and serve the soup hot with a side of rice.