Blanch cabbage leaves in boiling water and
cut away any tough sections from the base.
Cut white ends from green onions
(scallions) and finely chop four white heads. Slice two lengthwise for
garnish. Slice green stalks into strips.
Mix chopped green onions (scallions) and 2
tablespoons of the coriander with pork and shrimp. Season with pepper.
Into each cabbage leaf, place 1 tablespoon
of mixture. First fold the leaf base then outer edges over it, and roll
up. Carefully tie up each roll and a length of green onion (scallion)
then place the packages gently into boiling broth and cook for 6
minutes.
Lift parcels into bowls, pour a cup of
broth over each and garnish with remaining sliced green onions
(scallions) and coriander. Dip rolls into fish sauce when eating.
