Cabbage Roll Soup (Canh Bap Cai Cuon Thit)
THE INGREDIENTS:
1 cup ground pork
1/2 cup minced shrimp
5 shallots, finely chopped
1 pound white cabbage leaves, blanched
20 whole baby leek or spring onion greens, blanched
6 cups chicken or pork stock
2 tablespoons diced baby leek or spring onion stalks
1 tablespoon cilantro, finely chopped
2 tablespoons fish sauce
salt
freshly ground pepper
Mix the pork, shallots and the shrimp in a large bowl.
Season it with salt and pepper. Put a tablespoon of the mixture into
each cabbage leaf, roll it up and use the baby leek greens to tie the
rolls into parcels.
Cook the parcels in salted water for 5 minutes and serve with the
chicken or pork stock. Sprinkle with baby leeks, cilantro and freshly
ground pepper. Serve with fish sauce, as a dip.
The cabbage should be blanched (as short as possible!) first in boiling
water (not in the stock) to remove the bitterness and to soften it for
rolling.
Enjoy!
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