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
Units
Scale
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