Vegetable soup (canh in Vietnamese) makes it into my dinner rotation a few times a week because rice is life.
The soups that accompany steamed rice in a Vietnamese family-style dinner are light and clear, and usually made with whatever we have on hand.
In this recipe, we will use dried shrimp, napa cabbage, and carrots. All the ingredients used to make this soup are easy to find, inexpensive, or pantry staples in a Vietnamese household. It also comes together in under 30 minutes.
What You Will Need
To make this classic Vietnamese vegetable soup (canh bap cai thao), gather the following:
- Napa Cabbage: It is a mild vegetable that cooks very quickly. It is available just about everywhere these days and not limited to Asian grocery stores. However, I’m noticing that Asian grocery stores have the smaller versions that come 2-3 in a pack instead of the usual ginormous variety. Regular American cabbage can also be used.
- Carrots: When cooked, carrots add natural sweetness to the broth, so you may find that you need less added sugar when seasoning the soup. Its orange color also looks beautiful against green napa cabbage.
- Dried Salted Shrimp (Tôm Khô): A pantry staple that adds instant seafood flavor and depth to the soup. If you do not have dried shrimp, you can substitute with fresh shrimp or ground meat of choice, such a pork. You can also omit meat entirely and use tofu for a lighter soup.
- Aromatics: Garlic and green onions. We will sauté garlic and the whites of the green onions in a bit of neutral oil to bring out their aroma before building the soup. The greens of the green onions will be reserved for garnish. If you have shallots, feel free to use them in place of the white parts of green onions, or simply add them too.
- Seasonings: Chicken bouillon powder, fish sauce, salt, sugar, and black pepper.
How to Make Canh Cai Thao
Step 1: Prepare the Ingredients
Remove any damaged outer leaves from the Napa cabbage. Chop into small squares. Wash well as the stems ends can carry a lot of dirt. Peel and slice the carrot into thin coins. Slice the green onions, keeping the white and green parts separate. Rinse the dried shrimp to remove any strong seafood smell. Set everything aside.
Step 2: Toast the Aromatics
Heat oil in a pot over medium-high heat. Add garlic, the white parts of the green onions, and dried shrimp. Pan fry for about 1 minute or until fragrant.
Step 3: Build the Soup
Pour in water and add sliced carrots. Bring to a gentle simmer and cook for about 5 until the carrots soften.
Step 4: Add Cabbage and Season
Add cabbage and cook for 1-2 minutes. Turn off the heat and season with salt, chicken bouillon powder, fish sauce, and sugar to taste.
Step 5: Finish and Serve
Top with black pepper and the reserved green parts of the onions. Serve hot with steamed rice and other savory protein side dishes for a complete Vietnamese family-style meal.
Tips for Success
- Don’t overcook the cabbage: You want the cabbage to retain a slight crunch, and residual heat will continue to soften it off the stove.
- Sauté the aromatics: Don’t skip frying the garlic and the whites of the green onions in oil at the bottom of the pot. It’s a classic Vietnamese technique to build an aromatic base for vegetable soups without dirtying a separate pan.
- Dried salted shrimp storage: If you have leftover dried shrimp, store them in an airtight container and transfer them to the freezer. Although they are shelf-stable, storing them in the freezer helps contain their strong smell.
Storage & Reheating
Store leftover soup in an airtight container or keep them covered in the pot in the fridge for up to 3 days. Reheat gently on the stove or microwave. Don’t let it boil or heat too hard, or the cabbage will lose its texture.
Print
Vietnamese Napa Cabbage Dried Shrimp Soup (Canh Cải Thảo Tôm Khô)
- Total Time: 20 minutes
- Yield: 4 servings 1x
Description
Looking to complete your Vietnamese rice dinner spread? Complement it with this light, 30-minute vegetable soup. It’s made with napa cabbage, carrots, and a savory seafood base made from salted dried shrimp (tom kho).
Ingredients
Soup:
- 1 tablespoon neutral oil (I’m using vegetable oil)
- 1 tablespoon minced garlic (about 3 large cloves)
- 1/3 cup dried small shrimp (~25g)
- 5 cups water
- 2 small carrots (~140g)
- 1 small head napa cabbage (~270g)
- 2 green onions/scallions
Seasonings:
- 1 teaspoon salt (I’m using fine ground sea salt)
- 2 teaspoons chicken bouillon powder
- 2 teaspoons fish sauce
- 1/4 teaspoon sugar
- 1/4 teaspoon ground black pepper
Instructions
- Prep the ingredients: Remove the outer leaves of the napa cabbage if needed. Cut it lengthwise, then horizontally into small squares. Remove the root end, wash thoroughly, and drain well. Set aside. Peel the carrot and slice into 1/8-inch thick rounds. Trim the root ends from the green onions and thinly slice, keeping the white and green parts separate. Quickly rinse the dried shrimp to soften them and remove any debris or strong smell. Set aside.
- Build the soup: Heat oil in a medium pot over medium heat. Add the garlic, white parts of the green onions, and shrimp. Sauté for about 1 minute or until the shrimp are lightly caramelized and the aromatics are fragrant.
- Boil and add carrots: Pour in 5 cups of water and add the sliced carrots. Bring to a low simmer (about 8 minutes). Cook for another 5 minutes to soften the carrots.
- Add the cabbage and cook for another 2 minutes. Turn off the heat and season with salt, chicken bouillon powder, fish sauce, and sugar, adding a little at a time to taste.
- Finish: When ready to serve, garnish with freshly cracked pepper and the reserved green onions. Serve hot with steamed white rice for a complete meal.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Asian, Vietnamese
