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!
1/4 to 1/2 head of cabbage
1 hard-boiled egg
Boil the egg(s), about 8-10 minutes.
Chop the cabbage into large pieces (about 1.5″ x 2″).
Boil the cabbage for about 2-4 minutes until tender.
Mash up about 1/2 a hard-boiled egg in fish sauce. You can add a squeeze of lime juice and some chile pepper too.
Serve with rice.
Vietnamese Boiled Cabbage (Bap Cai Luoc)
- 1/2 head cabbage
- 1 hard-boiled egg
- fish sauce to taste
- 1 lime to taste
- chile pepper optional
- 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.