Ingredients
- 12 Tender Savoy cabbage leaves, halved lengthways and central rib removed
- 100 g Spring onion whites, finely chopped
- 4 Dried black fungus, soaked and shredded
- 125 g Minced pork
- ½ Pepper
- 21/5 tablespoons Nuoc Cham sauce
- 1.5 liters Chicken stock
- ¼ Salt
Instructions
- Cook the cabbage leaves in lightly salted boiling water for about 2 minutes, until softened. Drain and set aside.
- Put the spring onions, black fungus and pork into a small food processor with the pepper and 1/2 teaspoon of nuoc cham sauce. Process until smooth.
- Pour the stock into a saucepan and heat to a simmer.
- While the stock is heating, make the cabbage rolls.
- Place a teaspoon of filling on each leaf, fold in the sides and roll them up from the bottom.
- You will make 16 – 20 rolls. Secure them with cocktail sticks and add them to the stock with the remaining nuoc cham sauce.
- Cover the pan and simmer for another 15 minutes.
- Serve hot with white rice, if desired.
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Do you have a better Stuffed Cabbage Soup (Sup Cai Bap) recipe?