Sunday, 22 March 2009

Canh Cai Kim Chi Nau Tom, with Noodles!

To go with my Vietnamese Shrimp Rolls on Friday, I made this simple cabbage soup. I added the leftover noodles from the rolls to make it a bit more filling for dinner. This soup is delicate but has great flavour. I recommend having small bowls of condiments such as chopped cilantro, salted peanuts, sliced green onions and hot sauce on the table to customize the soup.

This recipe is from Into the Vietnamese Kitchen: Treasured Foodways, Modern Flavours. A lovely book with lots of great recipes and beautiful pictures.

Napa Cabbage and Shrimp Soup - Andrea Nguyen, Into the Vietnamese Kitchen

1 tablespoon canola or other neutral oil
1 small yellow onion, thinly sliced
1 heaping tablespoon dried shrimp, rinsed under hot water and chopped
3/4 teaspoon salt
1 tablespoon fish sauce
6 cups water
3 cups firmly packed sliced napa cabbage (1/4-inch wide ribbons)
1/2 pound small or medium shrimp, peeled and deveined
1/8 teaspoon white pepper
1 scallion, green part only, thinly sliced (I used cilantro)
I added the leftover cooked Vietnamese noodles from Friday's Shrimp Rolls.

1. In a 4-quart saucepan, heat the oil over medium heat. Add the onion and cook gently stirring occasionally, for about 4 minutes, or until fragrant and soft. Add the dried shrimp, salt, and fish sauce and cook for about 30 seconds to develop the flavors. Add the water, raise the heat to high, and bring to a boil. Lower the heat to a simmer and cook for 5 minutes, or until the cabbage has softened and the soup is golden. If you are not serving the soup right away, turn off the heat and cover.
2. Just before serving, return the soup to a simmer. Here's where I added the cooked noodles. Drop in the shrimp. When the shrimp have turned pink and curled, add the pepper. Taste and add extra salt or fish sauce, if necessary. Ladle into a serving bowl and garnish with the scallion. Serve immediately.

Souper Sundays with Deb of Kahakai Kitchen. A warm hug to end your weekend.