Meaty Cabbage Rolls in Soup

Name: Meaty Cabbage Rolls in Soup
Cuisine: Vietnam
Ingredients: Salt; Freshly ground black pepper; 100 g (4oz) long-grain rice, cooked; Dash of light soy sauce; 1½ tablespoons fish sauce; 1 clove garlic, finely chopped; 175 g (6oz) minced lean pork; 50 g (2oz) minced lean beef; Approx. 1 litre (1¾ pints) vegetable or chicken stock; Approx. 1 litre (1¾ pints) vegetable or chicken stock; White part of 1 spring onion, finely chopped; A bunch of spring onions (about 10) – just the green bits; 10 large green cabbage (like pak choy or Savoy) leaves, cut in half and tough parts removed; 10 large green cabbage (like pak choy or Savoy) leaves, cut in half and tough parts removed; 10 large green cabbage (like pak choy or Savoy) leaves, cut in half and tough parts removed; 10 large green cabbage (like pak choy or Savoy) leaves, cut in half and tough parts removed; 1 spring onion and fresh coriander leaves, finely chopped (optional); 1 spring onion and fresh coriander leaves, finely chopped (optional)

Preparation info

Serves
4-6

Difficulty
Easy

Appears in

Far Flung Floyd

By Keith Floyd

Published 1994

About

Ingredients

10 large green cabbage (like pak choy or Savoy) leaves, cut in half and tough parts removed
Approx. 1 litre (

Asia
Vietnam
Soup
South East Asia

Method

Cook the cabbage leaves in boiling stock for about 2-3 minutes, until soft but not overcooked. You may have to do this in batches. Lift out and set aside. Toss the green spring onion leaves into the stock for a few seconds only until just soft and pliable. Remove and drain. Keep the liquid to use later. Now slice the spring onion leaves in half length-ways to make the long thin strips you need