Vietnamese Pork and Cabbage Soup
A delightful Vietnamese soup that balances savory pork with fresh cabbage in a flavorful broth, inspired by traditional village kitchens.
Ingredients
- 1 tablespoon vegetable oil such as canola or sunflower
- 10.5 ounces ground pork preferably lean
- 1 medium onion finely diced
- 3 cloves garlic minced
- 1.5 liters chicken stock unsalted
- 1 small cabbage shredded
- 2 tablespoons fish sauce
- 1 teaspoon sugar
- ½ teaspoon black pepper freshly ground
- 2 stalks scallions chopped
- ¼ cup cilantro chopped
Instructions
- In a large pot, heat the vegetable oil over medium heat.
- Add the diced onion and sauté for 3-4 minutes until translucent and fragrant. Add the minced garlic and cook for another minute.
- Increase the heat to medium-high and add the ground pork, breaking it up with a spoon. Cook until browned, about 5-7 minutes.
- Pour in the chicken stock and bring to a gentle boil. Reduce the heat to low, stir in the shredded cabbage, and simmer for 15 minutes.
- Season the soup with fish sauce, sugar, and black pepper. Taste and adjust with additional fish sauce or seasoning if needed.
- Stir in chopped scallions and cilantro just before serving for freshness.
Notes
For a more aromatic experience, garnish with extra cilantro and a squeeze of lime, and accompany with a side of steamed jasmine rice.
Nutrition
Calories: 430kcalCarbohydrates: 29gProtein: 25gFat: 24gSaturated Fat: 8gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gTrans Fat: 0.4gCholesterol: 65mgSodium: 1327mgPotassium: 1017mgFiber: 5gSugar: 14gVitamin A: 322IUVitamin C: 71mgCalcium: 114mgIron: 3mg
We'd love to know if you enjoyed this recipeRate this Recipe !
