How to Make Vietnamese Canh Buop Cuon – Broth with Stuffed Cabbage Leaves Asian Cooking Recipe Cuisine

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Vietnam Canh Buop Cuon (Broth with Stuffed Cabbage Leaves)



This recipe was taken from centuries old cooking techniques and when possible applied modern cooking methods and/or ingredients.  It uses Asian cooking styles, Asian Spices, Asian Sauces and Asian Ingredients.  The style of cooking may have a slight alteration while still maintaining the dish's overall purpose.  In this blog we touch on recipes that may be predominant for the Chinese Cuisines.  We will also share recipes based upon country, or regions such as: Burma, Cambodia, Indian, Indonesia, Japan, Korea, Laos, Malaysia, Nepal, Philippines, Singapore, Sri Lanka, Taiwan, Thailand, Tibet and Vietnam.  Some cuisines are considered South Asian, South East Asian dishes, Central Asian and/or Middle Eastern and may not be strictly connected to a specific country or culture.



Recipe makes for 4 Servings

 10 Chinese cabbage leaves or Savoy cabbage leaves, halved with the main ribs removed

 4 springs onions, green tops left whole and the white part finely chopped

 5-6 dried cloud ear mushrooms, soaked in hot water for 15 minutes

 4 oz ground pork

 4 oz shrimp, shelled, deveined and finely chopped

 1 Thai chili, seeded and chopped

 2 tbsp nuon mam

 1 tbsp soy sauce

 1.5 in fresh ginger, peeled and very finely sliced

 Chopped cilantro for garnish

 6 cups chicken stock


Directions:

 Blanch cabbage leaves in boiling water for about 2 minutes until tender. Remove with slotted spoon and refresh under cold water. Add the green tops of the spring onions to the boiling water and blanch for a minute and drain and refresh in cold water as well. Carefully tear each piece into five thin strips and set aside.

 Squeeze the cloud ear mushrooms dry and trim and finely chop. Mix with the pork, shrimp, spring onion whites, chili, nuoc mam, and soy sauce. Lay a cabbage leaf flat on a surface and place a tsp of the filling about ½ inch from the bottom edge. 

 Fold edge over the filling and then fold the sides to seal it. Roll all the way to the top of the leaf to form a tight bundle. Wrap a piece of blanched spring onion green around the bundle and tie it. Repeat with all the remaining leaves and filling.

 Bring stock to a boil in a wok or deep pan. Stir in the finely sliced ginger then reduce the heat and drop in the cabbage bundles. Bubble very gently over low heat for about 20 minutes to ensure the filling is thoroughly cooked. Serve immediately with fresh cilantro on top.



For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong.  Discover more about Jaew Bong, check out www.jaewbong.com.
Enjoy..




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