Name: Vietnamese Cabbage and Shrimp Soup (Canh Bap Cai Nau Tom)
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 5
Cuisine: Asian
Ingredients: 12 medium-size shrimp (size 21/25); 1 tablespoon sea salt (divided); 1 tablespoon granulated sugar (divided); 1 tablespoon chicken bouillon powder (divided); 1 tablespoon fish sauce (divided); ½ teaspoon ground black pepper (divided); ¼ cup tapioca starch; 1 small cabbage; 1 medium carrot; 3 green onions; 2 tablespoons vegetable oil; 2 tablespoons minced garlic; 1¾ quarts water

Description

A light and savory soup with cabbage, carrots, and whole shrimp as my protein of choice. The soup comes together in 20 minutes, making it perfect for a busy weeknight dinner. Eat with another protein side dish for a complete meal with steamed rice.

Ingredients

Scale

12 medium-size shrimp (size 21/25)
1 tablespoon sea salt (divided)
1 tablespoon granulated sugar (divided)
1 tablespoon chicken bouillon powder (divided)
1 tablespoon fish sauce (divided)
1/2 teaspoon ground black pepper (divided)
1/4 cup tapioca starch
1 small cabbage
1 medium carrot
3 green onions
2 tablespoons vegetable oil
2 tablespoons minced garlic
1 3/4 quarts water

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Instructions

Prepare the shrimp. I like to leave the tail on but that is optional. Tenderize the shrimp by placing a plastic wrap over the shrimp to prevent sticking then gently flatten it with a small rolling pin or anything flat and heavy. Repeat for all shrimp. Season with half of the following: salt, sugar, chicken bouillon powder, fish sauce, and ground black pepper. Dread each shrimp in tapioca starch, dust off excess, and set aside.
Cut the cabbage into bite-size pieces. Peel the carrot and cut it into small 1-inch rounds. Cut green onions into 1-inch segments. Set aside.
Prepare the soup. In a medium pot, heat up oil on medium-high. Add garlic and the white ends of the green onions. Sauté until garlic is golden (about 10 seconds). Add water to the garlic and oil mixture (be careful of hot oil splatters). Bring water to a boil.
Add carrots and simmer on medium-low for 8 minutes or tender carrots are chopstick-tender. Add cabbage and continue to cook for 2 minutes.
Drop in shrimp one at a time, and continue to cook until shrimp turn opaque (about 1 minute).
Season soup to taste with remaining salt, sugar, chicken bouillon powder, and fish sauce. When ready to serve, garnish with remaining green onions and remaining ground black pepper.

Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Side Dish
Method: Stovetop
Cuisine: Asian, Vietnamese