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3 Shallots, peeled and finely chopped
50 g Dried fine rice vermicelli, soaked in warm water for
5 minutes and chopped
2-3 Wood ear fungus, soaked to soften and chopped
500 g White cabbage, leaves separated and blanched
1/4 teaspoon Salt, or to taste
1/4 teaspoon Ground white pepper, or to taste
10 Spring onions (scallions), green part only, blanched
1 liter Water or stock
1 tablespoon Chicken seasoning powder
1 tablespoon Fish sauce
For garnishing
2 teaspoon Chopped, spring onions (scallions)
1 teaspoon Chopped coriander (cilantro) leaves
Ingredients : Serves 4
300 g Minced (ground) pork3 Shallots, peeled and finely chopped
50 g Dried fine rice vermicelli, soaked in warm water for
5 minutes and chopped
2-3 Wood ear fungus, soaked to soften and chopped
500 g White cabbage, leaves separated and blanched
1/4 teaspoon Salt, or to taste
1/4 teaspoon Ground white pepper, or to taste
10 Spring onions (scallions), green part only, blanched
1 liter Water or stock
1 tablespoon Chicken seasoning powder
1 tablespoon Fish sauce
For garnishing
2 teaspoon Chopped, spring onions (scallions)
1 teaspoon Chopped coriander (cilantro) leaves
Preparation:
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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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Date Added: 2009-03-16 Views : 57