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Vietnamese Cabbage Rolls

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  • 12 cabbage leaves (+/- depending on the size)
  • 4 stems of garlic chives
  • ½ lb ground pork
  • 2 oz carrot
  • 0.35 oz wood-ear mushrooms (dry)
  • 0.35 oz shiitake mushrooms (dry)
  • 1 oz shallots
  • 1 tbsp Red Boat fish sauce
  • 1 tsp bouillon
  • ½ tsp black pepper
  • 2 cups water
  • 1 small knob of ginger
  • 1 tbsp fish sauce (or to taste)
  • 1 tsp bouillon powder (or to taste)



    1. Add the woodear and shiitake mushrooms to a heat-proof bowl and add boiling water. Set aside to rehydrate.
    2. Separate each lettuce leaf from the head, being careful to rip them as little as possible.
    3. Cut to separate the dark green leaves from the light green stems/bulbs of the garlic chives. Select only the long mature blades for tying up the rolls and set those aside for blanching. Finely chop up the stems and smaller blades and set aside for the filling.
    4. Add the water from the Broth section to a pot and bring to boil.
    5. Add one or two cabbage leaves at a time, blanch for 1 minute and remove to a bowl or strainer. Continue with the rest of the leaves. Let cool.
    6. Blanch the mature chive leaves from Step 3 in the same pot of water for 30 seconds, then remove and let cool.
    7. Reserve the blanching water for later.
    8. Peel and julienne carrots.
    9. Mince shallots.
    10. Strain, rinse, then finely chop wood-ear and shiitake mushrooms.
    11. Rinse, then cut ginger into thick slices. No need to remove the skin, we are using it to add flavor to the broth.
    12. In a large bowl, add all the ingredients in the Filling section along with the chopped chives and mix well to combine.
    13. Use a paring knife to trim the thick spines of the cabbage leaves. This will help make them easier to roll.
    14. To make a roll: take a piece of cabbage leaf and place the stem end away from you.
    15. Add 2-3 tbsps of filling, depending on the size of the leaf, about 3 cm away from the bottom corner closest to you, fold in the two sides, fold up the bottom flap, and roll tightly towards the stem. You can cut off some of the stem end if there is too much.
    16. Take a blade of chive, wrap it around the roll, and make a knot. Repeat with the rest.
    17. Once the rolls are done, add them to a pot and pour in the reserved water from Step 7, along with the sliced ginger.
    18. Season with fish sauce and bouillon- quantities in the Broth section, or to taste.
    19. Bring to boil, then reduce heat to medium (5/10) and simmer for 15 minutes.
    20. Remove rolls to plate, pour the broth over them, and serve!

      Recipe Source: MMBonAppétit


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