Vietnamese Stuffed Cabbage Soup Canh Bap Cai Cuon Thit Recipe

I honestly can’t get enough of these cabbage rolls stuffed with savory pork and shrimp; they warm the soul as they infuse the broth with their rich flavors. The whole experience feels like a cozy hug on a chilly evening, with each bite offering a delicate balance of umami and comfort.

Vietnamese Stuffed Cabbage Soup, or Canh Bap Cai Cuon Thit, is a dish I love making that is packed with flavor and nutrition. Ground pork and finely chopped shrimp, two proteins that I think go really well together, make the meat filling that gets rolled up with the cabbage leaves.

The mixture is so good, it almost doesn’t matter what else is in the pot. But if you want to talk about what else is in the pot, there’s definitely going to be some onion, some garlic, and a couple of good umami bombs: fish sauce and soy sauce.

And then, in the morning, as you sip the broth and savor the sweet, tender cabbage dumplings, you’ll understand why Vietnamese women have been making this soup for generations.

Vietnamese Stuffed Cabbage Soup Canh Bap Cai Cuon Thit Recipe Ingredients

• Cabbage: High in fiber, low in calories, aids digestion.
• Ground Pork: Rich in protein, provides savory depth to the soup.
• Shrimp: Lean protein, adds a subtle seafood sweetness.
• Onion: Adds sweetness and depth, packed with antioxidants.
• Garlic: Boosts flavor and health with antibacterial properties.
• Fish Sauce: Umami flavor enhancer, rich in minerals.
• Soy Sauce: Adds umami and saltiness, enriches the broth.
• Scallions: Fresh, mild onion flavor, adds brightness.
• Chicken Broth: Savory base, soothing and nutrient-rich.

Vietnamese Stuffed Cabbage Soup Canh Bap Cai Cuon Thit Recipe Ingredient Quantities

• 1 medium head of cabbage
• 1/2 pound ground pork
• 1/4 pound shrimp, peeled, deveined, and finely chopped
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon fish sauce
• 1 tablespoon soy sauce
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon sugar
• 1 bunch of scallions, chopped
• 4 cups chicken broth
• Salt to taste

How to Make this Vietnamese Stuffed Cabbage Soup Canh Bap Cai Cuon Thit Recipe

1. Peel the cabbage leaves from the head with care. Keep them whole. Blanch the leaves in boiling water for 2 to 3 minutes until pliable. Drain the leaves and set aside.

2. In a mixing bowl, combine the ground pork, chopped shrimp, onion, garlic, fish sauce, soy sauce, black pepper, sugar, and half of the chopped scallions. Thoroughly mix until well combined.

3. Place a blanched cabbage leaf flat and then put a tablespoon of the filling mixture at the base of the leaf. Roll the leaf tightly over the filling and tuck in the sides to create a neat roll. This is repeated until all the filling is used and the neat rolls made from the cabbage leaves are stacked in a pan.

4. In a large pot, bring the chicken stock to a gentle boil over medium heat. Carefully add the stuffed cabbage leaves to the broth.

5. To taste, add salt, put the lid on the pot, and allow the soup to bubble away for about 20-25 minutes, or until the rolls are firm with a cooked-through texture.

6. After cooking the rolls, take them out of the pot and put them in serving bowls.

7. Sample the broth to check for seasoning; add more fish sauce or salt as needed.

8. Serve the piping hot broth in each bowl. Then, ladle the broth over the cabbage rolls.

9. Add the leftover chopped scallions as a garnish.

10. Serve at once, relishing the subtle tastes of the pork and shrimp stuffing in the delicious broth.

Vietnamese Stuffed Cabbage Soup Canh Bap Cai Cuon Thit Recipe Equipment Needed

1. Large pot
2. Slotted spoon or tongs
3. Cutting board
4. Chef’s knife
5. Mixing bowl
6. Wooden spoon or spatula
7. Soup ladle
8. Serving bowls

FAQ

• Q: Can I use another type of meat instead of ground pork?A: Yes, if you would like, you can use ground chicken, turkey, or beef in place of the ground pork.
• Q: How do I prepare the cabbage for stuffing?A: Without ripping them, remove the leaves from the cabbage, and then soak them in boiling water for 1 to 2 minutes. Immediately after the time is up, plunge the leaves into an ice bath. This not only reduces the temperature of the leaves, but also makes them pliable.
• Q: Is there an alternative to fish sauce?A: In case you lack fish sauce or choose not to use it, you have the option to boost the soy sauce or use a little oyster sauce, which would impart a different flavor.
• Q: How long should I cook the stuffed cabbage in the broth?A: Cook the filled cabbage rolls in chicken broth for about 20-25 minutes, until the stuffing is done.
• Q: Can this soup be made in advance?A. Yes, you can make it a day ahead. Store it in the refrigerator and reheat gently before serving for best flavors.
• Q: What can I serve with this soup?Serve the soup with steamed jasmine rice or a baguette for a meal that’s complete and satisfying.

Vietnamese Stuffed Cabbage Soup Canh Bap Cai Cuon Thit Recipe Substitutions and Variations

Use ground turkey in place of 1/2 pound ground pork.
Use crumbled tofu instead of 1/4 pound shrimp.
Replace 1 tablespoon of fish sauce with 1 tablespoon oyster sauce.
1 tablespoon soy sauce instead of 1 tablespoon tamari sauce
Vegetable broth can be used in place of the 4 cups of chicken broth for a lighter option.

Pro Tips

1. Cabbage Preparation: To make peeling the cabbage leaves easier, core the cabbage and blanch the whole head in boiling water for a few minutes. This softens the leaves, making them simpler to peel without tearing.