Recipe: Vietnamese Boiled Cabbage (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!


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Vietnamese Boiled Cabbage (Bap Cai Luoc)

This easy and quick boiled cabbage side dish is a staple in Vietnamese homes.
5 from 1 vote
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Author: Hungry Huy
Prep: 5 mins
Cook: 15 mins
Servings: 2
Calories Per Serving: 106kcal

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 (per serving)

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
I'd love to see what you cook up!Mention @HungryHuy or tag #hungryhuy

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8 thoughts on “Recipe: Vietnamese Boiled Cabbage (Bap Cai Luoc)

  1. 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

  2. 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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