Cabbage Soup with Ground Pork and Shrimp

Canh Bắp Cải Thịt Tom

Preparation info

  • Serves


    • Difficulty


Appears in

Little Saigon Cookbook: Vietnamese Cuisine And Culture In Southern California's Little Saigon

Little Saigon Cookbook

By Ann Le

Published 2011

  • About

You probably never gave cabbage much thought, but now, cooking Vietnamese food, you’ll need to. Between cabbage salads and cabbage soups, you can quickly see how versatile an otherwise bland vegetable can be. In this recipe cabbage takes on a satiny texture after being cooked in a flavorful stock with pork and shrimp. This soup is intended to be just a canh—a consommé side dish served as a liquid refreshment—but I can easily consume this soup as a whole meal by itself.


  • 6 cups homemade or purchased chicken stock
  • pound fresh shrimp, peeled and deveined
  • 6 clove garlic
  • cup fish sauce
  • ½ tablespoon salt
  • 1 tablespoon ground black pepper
  • 1 large green cabbage, cleaned, leaves separated
  • pound lean ground pork
  • 4 scallions, sliced into rings


    1. In a large stockpot, bring the chicken stock to a boil.
    2. In a food processor, mince the shrimp, garlic, and 1 tablespoon of the fish sauce together. Scrape the mixture into a large bowl and add the salt and black pepper. Combine thoroughly and set aside.
    3. Cut the cabbage into 2-inch strips. Add the cabbage strips and the remaining fish sauce to the boiling chicken stock and cook for 5 minutes. Lower the heat to a simmer.
    4. Add the ground pork to the soup, using a fork or whisk to break it up so that it is evenly distributed. You do not want meatballs in the soup.
    5. Then add the ground shrimp mixture, dropping it into the soup in large teaspoon-size lumps. Continue simmering on low for another 5 minutes or until the shrimp and pork are completely cooked.
    6. Stir in the sliced scallions and serve immediately.