Ingredients Jump to Instructions ↓

  1. 4 12 100 g 4 125 g 1/2 21/5 tablespoons 1 1/2 liters

  2. 1/4 Tender Savoy cabbage leaves, halved lengthways and central rib removed Spring onion whites, finely chopped Dried black fungus, soaked and shredded Minced pork Pepper Nuoc Cham sauce Chicken stock Salt

Instructions Jump to Ingredients ↑

  1. : Cook the cabbage leaves in lightly salted boiling water for about 2 minutes, until softened. Drain and set aside. Put the spring onions, black fungus and pork into a small food processor with the pepper and 1/2 teaspoon of nuoc cham sauce. Process until smooth. Pour the stock into a saucepan and heat to a simmer. While the stock is heating, make the cabbage rolls. Place a teaspoon of filling on each leaf, fold in the sides and roll them up from the bottom. You will make 16 - 20 rolls. Secure them with cocktail sticks and add them to the stock with the remaining nuoc cham sauce. Cover the pan and simmer for another 15 minutes. Serve hot with white rice, if desired.


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