Canh Bap Cai Nhoi Thit (Vietnamese Cabbage Rolls Soup)
A Vietnamese-inspired dish of meat-filled cabbage rolls is simmered in homemade broth.
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Instructions
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Start boiling water in an 8-quart pot.
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Boil a whole cabbage, removing softened outer leaves in layers (approx. 4 minutes for the first batch) until 14-18 large leaves are acquired; keep the water at a low boil.
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From the removed cabbage leaves, cut out hard ribs and halve any very large ones.
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Blanch scallions in the reserved boiling water for 30 seconds, then rinse under cold water and drain.
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In a large bowl, combine pork, shrimp, shallots, carrots, garlic, cilantro, fish sauce, salt, and pepper.
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Place 1.5 to 2 tablespoons of the filling onto each cabbage leaf, fold the long sides in, then roll away to enclose the filling.
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Tie each finished cabbage roll with a blanched scallion.
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Bring broth to a boil in a separate large pot, then carefully lower the rolls into it. Reduce heat to low after it re-boils, cover, and simmer for 10-15 minutes.
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Serve the rolls and broth divided among bowls.