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Vietnamese-style Mille-Feuille Nabe
Rated 5.0 stars by 1 users
Category
Soup
Cuisine
Vietnamese
This Vietnamese-style Mille-Feuille Nabe is the perfect balance of light and savory. The broth is infused with the natural sweetness of napa cabbage, carrots, and other fresh vegetables, creating a soothing and nourishing dish. This is an ideal meal for cozy nights or a refreshing pick-me-up!
Ingredients
- 2 ½ lbs napa cabbage, quartered lengthwise
- 1lb daikon radish, quartered into large 2-inch chunks
- 1 ¼ lbs pork spareribs
- 10oz carrots, divided into 3oz and 7oz
- 1lb thinly sliced pork belly
-
2-3 tsp Red Boat Fish Sauce
- 1 tsp salt
- 7-8 cups of water
- Beech mushroom, optional
Directions
To make the broth, begin by bringing a large pot of water to a boil. Add in the pork spareribs and parboil for 5-10 minutes. Drain and rinse under cold water.
- To the large pot, add 7 cups of water, the parboiled spareribs, daikon radish, and 7oz of carrots, quartered into 2-inch pieces. Add 1 tsp of salt, bring to a boil and reduce to a simmer and cover for 45 minutes or until pork is tender. Add more water as needed.
- Remove daikon radish and carrots and discard. Remove pork ribs and set aside. Strain broth through a cheesecloth to help remove any excess fat or other impurities. Add broth back into the pot and add Red Boat Fish Sauce, to taste. Remove from the pot and set aside.
- Wash your quartered napa cabbage, making sure to clean in between each layer. Layer the pork belly slices onto the napa cabbage by placing one slice between each of the leaves. Repeat with the remaining pork belly. Cut the smaller leaves towards the center of the napa cabbage and set aside.
- Cut the hard core of the napa cabbage off and discard. Cut the rest of the napa cabbage into slices that are about 2 inches long.
- Optional step: carve the remaining 3oz of carrots into a flower, by cutting 5 equidistant slivers, lengthwise, out of the carrot and then into thin slices. Alternatively, you can cut the carrot into thin slices without carving out the slivers.
- Begin packing a large pot (about 4.5QT) with the sliced layers of napa cabbage. Pack the cabbage tightly around the pot until you reach the center. Place the smaller napa cabbage leaves in the center, along with any mushrooms you want to add and the sliced carrot flowers. Cover with 2 cups of pork broth or enough broth and water until it is covered. If there are any excess napa cabbage layers, move to a larger pot or set aside for a second batch.
- Cover with a lid and cook on medium-high until boiling. Skim off any excess fat on top. Cover again and simmer for another 10-15 minutes or until the cabbage is tender. Optional: add back in the pork spareribs to warm back up. Enjoy as is, with some rice or dipped in Red Boat Fish Sauce.
