Vietnamese Cabbage Roll Soup


  • 500gr cabbage
  • 150gr green onion
  • 300gr ground pork
  • 50gr diced shallot
  • 20gr ground pepper
  • 30gr broth mix powder (optional)
  • Salt
  • Sugar
  • Oyster sauce


  1. Clean the cabbage and detach the leaves.
  2. Leave 100gr of the green onion aside and chop the rest.
  3. Prepare a pot of boiling water. Add 1 tsp of salt. Boil the cabbage for 3 minutes then remove.
  4. Blanch the unchopped green onion in boiling water for 30 seconds and remove.
  5. Marinate ground pork with 20gr ground pepper, 50gr chopped green onion, 30gr broth mix powder, 50gr diced shallot, and 1 tbsp of oyster sauce. Marinate for about 10 minutes.
  6. Mix the meat and other items together. Cover with plastic wrap and leave for 20 minutes.
  7. Spread out a cabbage leaf on a cutting board. Take about 15 grams of marinated pork and squeeze it into a tight rectangle.
  8. Put meat on the cabbage leaf, fold two sides of the leaf and roll.
  9. Use a strand of whole boiled green onion to tie the roll. Repeat rolling and tying of leaves until you run out of ingredients.
  10. 10. Prepare a pot of boiling water. Add 1 tbsp of broth mix and 2 tsp of sugar. Remove the foam (if any).
  11. Put all the cabbage rolls in the pot. If more foam appears while cooking, skim off.

Cook for about 15 minutes. Serve the soup in a bowl, accompanied by rice.

This post is also available in: Tiếng Việt

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