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Monday, January 26, 2009

Cabbage Roll Soup (Canh Bắp Cải Cuốn Thịt)

Chúc Mừng Năm Mới! Today marks the first day of the year of the Ox. there're a number of things i generally do on the first day of the new lunar year. i try to wear a new outfit (if spending money permits), i have lemons and oranges in the house, i try not to speak ill about anyone and kelcy and i make plans to call each other first thing in the AM. it's so important who your first visitor in your home is, as well as who you speak to first on the phone. it sets the tone for the rest of the year.

with my cooking spurt as of late, particularly in the vietnamese cuisine realm, i wanted to make a traditional dish to bring in the new year. my vietnamese cookbook has a recipe for a classic soup dish, saying it's popular during Tết. um. i've never heard of this dish! i don't recall ever eating this during Tết growing up. however, the picture looked good and seriously, why not start the year trying something new, right? i will say, we vietnamese like to stuff our veggies and put it in stock. we like our wintermelon, bitter gourd, tofu and pretty much anything else stuffed.

stuffed cabbage soup 2



Cabbage Roll Soup (Canh Bắp Cải Cuốn Thịt)
Authentic Recipes from Vietnam by Triệu Thị Chơi and Marcel Isaak

1 cup ground pork
4 fresh medium shrimp, peeled, deveined and mashed or ground in a food processor to yield about 1/2 cup
4 tbl minced shallots (about 6 shallots)
3 tbl minced coirander leaves (cilantro)
1/2 tsp slat
1/2 tsp ground white pepper
1 lb large cabbage leaves, blanched until soft
10 whole spring onion green, blanched until soft, for fastening
6 cups chick or pork stock
2 tbl sliced spring onions to garnish
2 tbl fish sauce, for dipping

Combine the pork, shrimp, shallots and 1/2 of the coriander leaves in a large bowl and mix well, then season with the salt and pepper. Place a heaping tablespoon of the mixture onto a blanched cabbage leaf. Fold one end of the leaf over the mixture, then fold in the sides and roll up tightly. Tie the roll securely with a spring onion green. Repeat with the remaining ingredients to make a total of 10 rolls. Bring the chicken stock to a boil. Add the cabbage rolls and simmer for about 5 minutes until cooked. Remove from the heat. Serve the soup in individual bowls with a sprinkling of spring onion and pepper, as fish sauce as the dip. Note: the cabbage should be blanched in a pot of boiling water, not in the stock, for 3-4 minutes, to soften it for wrapping.

my note: i didn't bother with the green onions tie the rolls and i didn't have any cilantro handy. however, the soup came out lovely. i made it bland on purpose since there was the fish sauce to dip it in. it sooooo reminded me of my ông nội, which of course made the meal all the better for me. i also made my own stock out of the ground pork. i'm not much of a cabbage person however i really enjoyed this dish. and at 99cents a head, i should purchase it more.

stuffed cabbage soup



here's to wishing everyone a prosperous and healthy New Year, one filled with luck and happiness.

10 comments:

  1. Mmm, this looks superb, perfect for winter soup :)

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  2. happy new year! mmm your canh looks so yummy! i'm actually making some of that tonight!

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  3. hm, I've never seen or heard of this soup either. I know that my mom will make stuffed bitter melon soup, but I've never seen a stuffed cabbage soup. I will ask her when i go home tonight for my li xi. :)

    I'm excited about finding a blog of vietnamese cooking. Please, keep it up. My mom's a nuisance to learn from (and I'm being nice here. ha ha).

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  4. Fun! I had grand plans to celebrate the new year, first with some cookie recipe than with blood orange smiles. Alas. I will enjoy it vicariously through you.

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  5. O MY GOSH. Can we still be friends even though I said than when I mean then? It's been a Monday.

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  6. My mom used to make this when I was little. Simple but satisfying. I have this cookbook too. I was surprised it's actually pretty good. Can't remember right now, but there were a few recipes that were new to me too.

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  7. happy new year!

    I too hope yours is prosperous and full of luck. I love the fruity almond tofu, but my father got me a new asian cookbook that had the ginger tofu recipe in it and I saw it and thought 'oooh must try that soon!". What are the odds that it's one of your faves? :)

    Chuc Mung Nam Moi!

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  8. zita - you're so right, this soup was not only comforting but refreshing too. i had it for a week straight with dinner and just got better and better! thanks so much for stopping by.

    natalie - how did yours turn out? i think i'll be turning to this soup even during non-holidays :) thanks for stopping by.

    jacky - thanks so much for stopping by! i am hoping to build on my vietnamese cooking. if you have any requests, let me know!

    shannalee - i forgive your grammer faux pas! :) hopefully your start to the new lunar year has gotten better!

    wc - i love this cookbook but am i off in thinking that it may not be *that* authentic?? i don't know how to explain it. i like it tho, there'll be a few recipes from there that i'll be attempting.

    jen - can't wait to see your creations from your new cookbook!

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  9. Wow! This looks so good right now. Gotta make this. Thanks for the recipe!

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  10. zita - you're so right, this soup was not only comforting but refreshing too. i had it for a week straight with dinner and just got better and better! thanks so much for stopping by.

    natalie - how did yours turn out? i think i'll be turning to this soup even during non-holidays :) thanks for stopping by.

    jacky - thanks so much for stopping by! i am hoping to build on my vietnamese cooking. if you have any requests, let me know!

    shannalee - i forgive your grammer faux pas! :) hopefully your start to the new lunar year has gotten better!

    wc - i love this cookbook but am i off in thinking that it may not be *that* authentic?? i don't know how to explain it. i like it tho, there'll be a few recipes from there that i'll be attempting.

    jen - can't wait to see your creations from your new cookbook!

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