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Cabbage Roll Soup (Canh Bap Cuon)
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| Servings |
Preparation Time |
Cooking Time |
Calories |
Saturated Fat |
Fat |
Sodium |
Carbohydrates |
Protein |
Cholesterol |
| 4-6 |
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| INGREDIENTS: |
| 6 dried cloud ear mushrooms |
12 large cabbage leaves, halved lengthwise
and ribs removed |
2 scallions, trimmed, white parts minced and
green tops left intact |
| 4 ounces lean ground pork (double if not
using shrimp) |
6 ounces shrimp, shelled, deveined, and
finely chopped |
2 tablespoons fish sauce |
| coarse sea salt |
freshly ground white pepper |
6 cups pork stock variation or chicken stock |
| 1/2 cup cilantro leaves |
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| 1 |
Put the cloud ear mushrooms in a bowl with hot water
to cover, then set a plate over the bowl to prevent steam from
escaping. Let stand until the mushrooms rehydrate and soften, about
10 minutes. Squeeze the mushrooms between the palms of your hands to
get rid of the excess water. using a paring knife, remove any hard
stems. Mince the cloud ears and place in a mixing bowl. |
| 2 |
Bring a pot of salted water to a boil over high heat
and blanch the cabbage leaves until just tender, 2 to 3 minutes.
With a slotted spoon, remove the cabbage leaves, rinse under cold
water, and drain thoroughly. Blanch the scallion tops in the same
pot until just tender, about 1 minutes. Rinse under cold water,
drain, then tear into 20 long strips. Set both aside. |
| 3 |
To the cloud ears, add the pork, shrimp, minced
scallion, and fish sauce. Season with salt and pepper and mix well.
Place about 1 teaspoon of filling at 1 inch from the wide edge
(opposite of the pointy tip) of a cabbage leaf. Roll the cabbage
leaf over the filling once, fold in the sides, and roll all the way
to enclose the filling. Take a green scallion strip and tie it
around the bundle to secure the filling. Repeat the process until
you have 24 cabbage rolls. |
| 4 |
Pour the stock into a pot and bring it to a gentle
boil over medium heat. Reduce heat to medium-low, add cabbage rolls,
and cook until the cabbage is tender and the filling is cooked,
about 10 minutes. Serve hot-in a communal bowl or individual soup
bowls-garnished with cilantro leaves. |
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