Vietnamese Boiled Cabbage Recipes

SIMPLE VIETNAMESE CABBAGE AND PORK SOUP

Steps:

• Take a stockpot of water to a rolling boil.
• Add in the pork neck bones or country ribs for 5 minutes. Clean impurities off of the neck bones. Drain the stockpot and clean it.
• Fill the cleaned stock pot with 6 cups of water.
• Add in the cleaned neck bones or pork and fish sauce, salt, chicken both bullion, and black pepper. Allow the pork to cook for 45 minutes on medium heat. Make sure you clean out impurities every 10 minutes by using a ladle to skim off the impurities off the top.
• In the last 5 minutes of cooking, add in cabbage and allow it to soften and cook through.
• When serving, add in green onion and cilantro as garnish. Serve with jasmine rice.

VIETNAMESE BEEF AND RED CABBAGE BOWL

Steps:

• Cut cabbage in half on a flat work surface. Empty one half of the core and most of the interior leaves to act as a bowl. Slice the other half thinly.
• Finely chop 1/2 the red onion and slice the other half thinly.
• Heat 1 tablespoon canola oil in a large skillet over medium heat. Add the chopped onion, ground beef, Fresno chile, paprika, and salt. Cook, breaking up and stirring occasionally, until beef is browned and crumbly, 5 to 7 minutes.
• Whisk remaining oil, lime juice, fish sauce, brown sugar, and lime zest together in a small bowl. Stir into the beef mixture and combine thoroughly. Scoop the heated mixture into the cabbage bowl. Top with the sliced cabbage, sliced onion, cilantro, and mint. Serve with lime wedges.

BOILED CABBAGE

Steps:

• Scatter the bacon in a large Dutch oven and cook over medium heat, stirring occasionally, until crisp, 6 to 8 minutes. Transfer the bacon to a paper towel-lined plate using a slotted spoon and set aside.
• Remove all but about 1 tablespoon of the bacon fat from the pot and add 2 tablespoons of the butter. When the butter has melted, add the broth, nutmeg, 1/2 teaspoon salt and a generous amount of pepper. Simmer for about 2 minutes to blend the flavors.
• Add the cabbage, bring the liquid back to a simmer over low heat and cover the pot. Cook, stirring occasionally, until the cabbage is very tender, about 20 minutes. Season with salt and pepper, if needed. Melt the remaining 2 tablespoons butter in a microwave or a small pot and drizzle over the cabbage. Just before serving, top with the reserved bacon.

VIETNAMESE BOILED CABBAGE

Steps:

• Put cabbabe and ginger slices in a medium pot, put enough water in to cover the cabbage. Add salt if used.
• Bring to a boil, then reduce to simmer. Cook for about 4 minutes or until cabbage is cooked - color becomes clear, but not too soft.
• Drain pot of water (save if used for soup) and fill with cold water to stop the cooking.
• Drain completely and put cabbage into serving dish.
• Garnish with ginger slices - we don't eat these but the color is interesting.
• Sauce:.
• Peel hard boiled egg and put into small bowl, pour fish sauce over egg. Use a fork, mash the egg with the fish sauce. Cutting the egg white into small pieces.
• Dip pieces of boiled cabbage into the sauce and enjoy.
• Sometimes if we do not have a soup, my mom would serve the cabbage and ginger broth as a soup in which case she would add the salt to the cooking water and also add fish sauce to the broth at the table to taste. We also add fresh lime juices to the broth at the table if we are using it as a soup. I like this broth poured over a small amount of steamed white rice in my little bowl with a few drops of Tabasco because I love spicy food.

VIETNAMESE CABBAGE

Steps:

• Beat the egg with the fish sauce and set aside.
• Heat wok over high heat, add garlic and oil.
• When garlic turns brown remove and discard it.
• Add cabbage, stir fry 2 minutes.
• Add 2 Tbs water, cover and cook on medium heat for 3 minutes.
• Increase heat to high and make a well in cabbage.
• Pour egg mixture in well.
• Stir fry 2 more minutes, add pepper and serve.

CRUNCHY VIETNAMESE CABBAGE SALAD WITH PAN-SEARED TOFU

Steps:

• To make vinaigrette, whisk together 2 tablespoons soy sauce, brown sugar, 1 1/2 teaspoons fish sauce, lime zest and juice, jalapeño and garlic. Whisk in 3 tablespoons peanut oil.
• Pat the tofu dry with paper towels. Heat the remaining 1 tablespoon peanut oil in a large skillet, preferably nonstick. When it shimmers, add the tofu. Cook 3 minutes without moving, until golden brown on the bottom. Flip and cook 2 minutes more. Transfer to a paper towel-lined plate. In a small bowl, whisk together the remaining 1 1/2 tablespoons soy sauce and 1/2 teaspoon fish sauce. Move the tofu to a cutting board, and brush both sides of each slice generously with this mixture. Cut tofu into bite-size pieces.
• In a large bowl, toss together tofu, cabbage, carrot, peanuts, cilantro and vinaigrette. Garnish with more peanuts and cilantro.

ASIAN GARLIC BEEF CUBES (VIETNAMESE BO LUC LAC OR SHAKING BEEF)

Steps:

• Put beef cubes in a container with a lid. Whisk 2 tablespoons olive oil, 2 tablespoons oyster sauce, 4 minced garlic cloves, wine, 1 teaspoon fish sauce, 1 teaspoon black pepper, soy sauce, dark soy sauce, and sesame oil together in a bowl until marinade is well mixed; pour over beef. Allow beef to marinate, 10 to 30 minutes.
• Whisk 1 tablespoon fish sauce, lemon juice, and 1 tablespoon black pepper together in a bowl until dipping sauce is well mixed.
• Heat 2 tablespoons olive oil in a wok or large skillet over high heat; add beef and marinade. Cook and stir beef mixture, 2 tablespoons oyster sauce, and 4 cloves minced garlic together in hot oil until beef is cooked through and sauce begins to thicken, 5 to 10 minutes. Adding garlic over several times during cooking will produce a better mix of flavors.
• Serve beef alongside dipping sauce.