Chicken Broth with Cabbage Dumplings

Name: Chicken Broth with Cabbage Dumplings
Cuisine: Vietnamese
Ingredients: 2 tablespoons shredded Vietnamese mint leaves; 2 tablespoons shredded coriander leaves; 8 Chinese cabbage (wombok) leaves (stems removed), blanched; 2 green onions, finely sliced; 8 chives, blanched; 8 Chinese cabbage (wombok) leaves (stems removed), blanched; 4 red bird’s-eye chillies, finely sliced; 100 g bean sprouts, trimmed; 25 ml fish sauce; 200 g chicken breast fillet, grilled and finely diced; 1 teaspoon freshly ground black pepper; 15 ml fresh lime juice, strained; 3 tablespoons finely diced cloud-ear fungus; 1 teaspoon minced ginger; 1 small carrot, finely shredded; 2 small green chillies, minced; 2.5 litres White Chicken Stock; 1 teaspoon white peppercorns, cracked; 3 pieces dried tangerine peel; 1 teaspoon orange zest; 2 star anise; 1 tablespoon chopped ginger; 2 teaspoons chopped galangal; 2 green onions, chopped; 1 tablespoon chopped garlic chives; 1 punnet coriander cress, snipped; 2 tablespoons Fried Shallot Slices; 2 tablespoons roasted peanuts, crushed; 2 chicken leg and thigh portions, each cut into 4 pieces; 2 chicken leg and thigh portions, each cut into 4 pieces

Preparation info

Serves
4

Difficulty
Complex

Appears in

Fire

By Christine Manfield

Published 2008

About

I first had the idea for this dish in Hanoi, where pieces of grilled pork were rolled in softened cabbage leaves and served in a simple broth. It became a starting point that developed into this more complex creation with a broth inspired by the classic breakfast pho.

Ingredients

200 g chicken breast fillet, grilled and finely diced
25 ml fish sauce
15

Asia
Vietnam
Hanoi
Breakfast
Gluten-free

Method

To make the broth, blanch the chicken, quail and pork in boiling water for 2 minutes, then rinse under cold water. Place in a large saucepan with the stock, cracked pepper, peel, zest, star anise, ginger, galangal and green onions. Simmer gently for 2 hours, skimming the surface occasionally.

Stir the carrot juice into the broth and simmer gently for a further 15 minutes, then pass the