Description
A Vietnamese rice meal isn’t complete without a soup, or Canh. One of the easiest is ground pork with cabbage, but to elevate it, I stuff cabbage leaves with pork and tie them with green onions. The taste is the same, but the presentation is prettier—perfect for impressing guests!
Ingredients
Units
Scale
- 1 small head cabbage
- 1/2 lb ground pork
- 8-10 green onions (finely mince up 3 green onions)
- 1/4 cup dried Woodear Mushrooms (re-hydrate in water, drain then mince finely)
- 1 large shallot (peel then mince finely)
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 6 cups water for soup
- 1 tablespoon chicken or mushroom bouillon powder
Instructions
- Prep the cabbage: Slice the cabbage in half. Remove the core at the end. Bring a small pot of water to a boil then blanch cabbage halves and whole green onions for 30 seconds. The hot water will soften up the cabbage and green onions for easier handling. Drain content into a colander and slowly peel the whole leaves from the cabbage.
- Make the filling: Combine ground pork with minced green onions, Woodear mushrooms, shallot, salt and pepper.
- Assemble the cabbage rolls: Wrap about 2 tablespoons of ground pork into each cabbage leaf, tying each one up with a blanched green onion.
- Cook the soup: Bring a small stock pot to a boil with 6 cups water. Add stuffed cabbage. Turn the heat to low and lightly simmer for 30 minutes. Remove any scums that float to the top.
- Season & Serve: Season with bouillon powder.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vietnamese