How to Make Yummy Healthy Vietnamese Cabbage Soup

Healthy Vietnamese Cabbage Soup. Canh Bap Cai is a deliciously light and flavorful Vietnamese Cabbage Soup recipe. It's a great soup that can be served in a bowl on it's own or ladled over a bowl of steaming hot rice. It's a dish you'll find often served during Vietnamese New Year (Tet) as well as on any traditional Vietnamese family's dinner table on any weeknight.

In most recipes, the meat-filled cabbage leaves are simmered in water until the rich flavors of the meat and the subtle sweetness of the cabbage permeate the cooking liquid. We prefer to use homemade broth instead of water. Instructions Heat sesame oil over medium heat in a stockpot. You can have Healthy Vietnamese Cabbage Soup using 14 ingredients and 4 steps. Here is how you cook it.

Ingredients of Healthy Vietnamese Cabbage Soup

1. It's of Broth:.
2. It's 3/4 Tsp of salt.
3. You need 1 Tbsp of fish sauce.
4. Prepare 6 Cups of water.
5. You need 1/8 Tsp of pepper.
6. It's 4 of dried anchovies (optional).
7. It's 3 of seaweed sheets.
8. Prepare of Vegetables:.
9. Prepare 3 Cup of Napa cabbage (Chinese cabbage).
10. You need 1 of Onion.
11. You need 3 of Green onion.
12. You need 1/2 pound of shrimp.
13. It's 3 of carrots.
14. You need 2 Tbsp of Oil for cooking vegetables.

Pour in the chicken broth, soy sauce, rice vinegar, and hoisin sauce. This healthy soup is packed with cabbage, carrots, diced tomatoes, onions, chicken broth and spices! Does anyone else's family love cabbage? Serve with hoisin, Sriracha and lime wedges.

Healthy Vietnamese Cabbage Soup instructions

1. In a pan, cook vegetables (add cabbage last!) and shrimp with oil and fish sauce..
2. Cook until fragrant. Aside boil 6 cups of water and add anchovies and seaweed. Stew for 5 minutes then remove..
3. Add pan vegetables to broth and add cabbage. Cook on low heat until broth turns yellow..
4. Serve and enjoy!.

In a large pot (or dutch oven) over medium heat, heat olive oil. Add onion, carrots, and celery, and season with salt, pepper, and chili powder. Place the cinnamon, star anise, and cloves in a dry stockpot. Add the veggies to the strained stock and stir in the chili paste and soy sauce. Remove and discard the shiitake stems.

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