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12
100 g
4
125 g
1/2
21/5 tablespoons
1.5 liters
1/4
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Tender Savoy cabbage leaves, halved lengthways and central rib removed
Spring onion whites, finely chopped
Dried black fungus, soaked and shredded
Minced pork
Pepper
Nuoc Cham sauce
Chicken stock
Salt
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Method :
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Cook the cabbage leaves in lightly salted
boiling water for about 2 minutes, until softened. Drain and set aside.
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Put the spring onions, black fungus and
pork into a small food processor with the pepper and 1/2 teaspoon of
nuoc cham sauce. Process until smooth.
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Pour the stock into a saucepan and heat to
a simmer.
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While the stock is heating, make the
cabbage rolls.
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Place a teaspoon of filling on each leaf,
fold in the sides and roll them up from the bottom.
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You will make 16 - 20 rolls. Secure them
with cocktail sticks and add them to the stock with the remaining nuoc
cham sauce.
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Cover the pan and simmer for another 15
minutes.
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Serve hot with white rice, if desired.
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