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300 g
3
50 g
2-3
500 g
1/4 teaspoon
1/4 teaspoon
10
1
liter
1
tablespoon
1
tablespoon
For garnishing
2
teaspoon
1
teaspoon
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Minced (ground) pork
Shallots, peeled and finely chopped
Dried fine rice vermicelli, soaked in warm water for
5 minutes and chopped
Wood ear fungus, soaked to soften and chopped
White cabbage, leaves separated and blanched
Salt, or to taste
Ground white pepper, or to taste
Spring onions (scallions), green part only, blanched
Water or stock
Chicken seasoning powder
Fish sauce
Chopped, spring onions (scallions)
Chopped coriander (cilantro) leaves
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Method :
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Combine minced pork, shallots, rice
vermicelli and wood ear fungus, then season to taste with salt and
pepper.
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Put 1 tablespoon of minced pork mixture
onto each cabbage leaf and roll up neatly.
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Secure with a length of spring onion.
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Bring water or stock to the boil and cook
cabbage rolls for 5 minutes.
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Add salt, pepper, chicken seasoning powder
and fish sauce.
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Ladle soup and cabbage rolls into
individual serving bowls and sprinkle with chopped spring onion and
coriander.
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Serve hot.
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