Vietnamese Boiled Cabbage Recipe (Bap Cai Luoc)

This recipe is for Weekend Wokking, a world-wide food blogging event created by Wandering Chopsticks to celebrate different ways ingredients are used across cultures. The host this month is Erbe In Cucina (Cooking with herbs). If you would like to participate or to see the secret ingredient, check who’s hosting next month.

This Vietnamese Boiled Cabbage recipe is incredibly simple. What makes it different is the dipping sauce that goes with it!

hungry-huy-cabbage hungry-huy-cabbage-2
boiled cabbage / bap cai closeup

Vietnamese Boiled Cabbage (Bap Cai Luoc)

5 from 1 vote
This easy and quick boiled cabbage side dish is a staple in Vietnamese homes.
BY: Huy Vu
Prep: 5 mins
Cook: 15 mins
Total: 20 mins
SERVINGS: 2

Ingredients

  • 1/2 head cabbage
  • 1 hard-boiled egg
  • fish sauce to taste
  • 1 lime to taste
  • chile pepper optional

Instructions 

  • Rinse and chop the cabbage into large pieces about the size of 1 ½ to 2 inches.
  • Boil the cabbage for about 2-4 minutes until tender and then remove from water and place onto a plate.
  • Boil your egg for 8 minutes and then immediately put them in a cold bowl of water to stop the cooking process. Peel the eggs.
  • Mash the hard-boiled egg in a shallow bowl and add fish sauce and fresh squeezed lime juice to taste. If you want an extra kick, add some chile peppers.

Nutrition Facts

Calories: 106kcal | Carbohydrates: 17g | Protein: 6g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 93mg | Sodium: 73mg | Potassium: 452mg | Fiber: 7g | Sugar: 8g | Vitamin A: 352IU | Vitamin C: 93mg | Calcium: 114mg | Iron: 2mg
Course: Appetizer
Cuisine: Vietnamese
Keyword: boiled cabbage, vietnamese
Did you cook this recipe?Tag @HungryHuy or #hungryhuy–I’d love to see it!

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9 comments on “Vietnamese Boiled Cabbage Recipe (Bap Cai Luoc)

  1. stephanie says:

    i luv boiled cabbage. ba noi makes it all the time…but i have neverrrrrr seen that sauce before.

  2. Graziana says:

    Thank you for sharing this recipe with Weekend Wokking.

  3. radha says:

    easy easy easy cool thank u!

  4. Thuy says:

    Yum! We eat this in my family all the time when there’s no time to cook. The egg in fish sauce really enhances the cabbage. We also save the broth from boiled cabbage and add lime juice to it along with sugar and salt seasoned to taste. It’s great when poured over rice with the boiled cabbage and sauce. Like a soup, but different, very refreshing. For best tastes, select the cabbages that are light in weight, they are much sweeter tasting

    1. Melanie Sakowski says:

      Great idea for the broth!

      And great tip for the lighter cabbage as well- I wonder why the lighter would be sweeter?

  5. Huy Vu says:

    Thanks for sharing Thuy–I’ll keep that in mind.

  6. nhbilly says:

    Childhood memory.
    Haven’t eat this for so long.

  7. Nina says:

    Hi Huy,

    My mom makes this with fermented chili bean curd. So simple and so good. Reminds me of my childhood. Hope you’re well. I just visited our grandparents and your mom and dad the other night with Joanna. She showed me this. Nice food blog. 🙂

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