Vietnamese Cabbage Roll Soup (Canh Bap Cai Cuon Thit Recipe)

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  • Preparation: 20 mins
  • Cooking: 15 mins
  • Skill level: Easy
  • Servings: 10 rolls

Description Vietnamese Cabbage Roll Soup Recipe (Canh Bap Cai Cuon Thit)

Today, my mother cooks one of my favorite Vietnamese Soup Recipe for lunch. It is Vegetarian cabbage rolls soup. Vietnamese Cabbage Roll Soup (Canh Bap Cai Cuon Thit) is very popular during Tet, the Vietnamese New Year celebration. I have eaten this dish already. And I was extremely expressive with the flavor of it. Therefore, I will show you how to cook in this recipe today.
Now, please follow these steps in this instruction below to cook one of most interesting Vietnamese Food Recipe in my beautiful country.

Ingredients

  • 1 cup (7 oz/200 g) ground pork
  • 4 fresh medium shrimp (4 oz/100 g), peeled, deveined and mashed or ground in a food processor to yield about 1/2 cup
  • 4 tablespoons minced shallots (about 6 shallots)
  • 3 tablespoons minced coriander leaves (cilantro)
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground white pepper
  • 1 lb (500 g) large cabbage leaves (see note), blanched until soft
  • 10 whole spring onion greens, blanched until soft, for fastening
  • 6 cups (11/2 liters) chicken or pork stock or 2 to 3 stock cubes dissolved in 6 cups (11/2 liters) hot water
  • 2 tablespoons sliced spring onions, to garnish
  • Ground white pepper
  • 2 tablespoons fish sauce, for dipping

Method Vietnamese Cabbage Roll Soup Recipe (Canh Bap Cai Cuon Thit)

1, Combine the pork, shrimp, shallots and 1/2 the coriander leaves (cilantro) in a large bowl and mix well, then season with the salt and pepper.
2, Place a heaping tablespoon of the mixture onto a blanched cabbage leaf. Fold one end of the leaf over the mixture, then fold in the sides and roll up tightly. Tie the roll securely with a spring onion green. Repeat with the remaining ingredients to make a total of 10 rolls.
3, Bring the chicken stock to a boil in a pot. Add the cabbage rolls and simmer for about 5 minutes until cooked. Remove from the heat.
4, Serve the soup in individual serving bowls with a sprinkling of spring onion and pepper, and fish sauce as the dip.

Chef's Note

The cabbage should be blanched in a pot of boiling water (not in the stock) for 3 to 4 minutes, to soften it for wrapping.

Read more another soup recipe: Vietnamese Sour Fish Soup (Canh Chua Ca Recipe)

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