CANH BAP CAI CUON THIT
(Cabbage Chicken & prawn
rolls soup, Vietnamese Style)
Ingredients
Minced chicken 40 gms
Fine chopped onions 5 gms
Ground black pepper 2 gms
Cabbage leaves 4
leeks 10 gms
Stock cube 1/2
Salt to taste
Method
Blanch the leek leaves and four to five cabbage leaves.
In a bowl mix chicken and prawns, seasoned with salt and pepper.
lay out the cabbage leaves, put a table spoon of chicken mixture rolled like spring roll and tie it up with blanched leek leaves.
Cook the rolls in salted water.
To serve, put rolls into a soup bowl, add stock, garnish with leek, coriander and freshly ground black pepper.
courtesy Chef De Cuisine Veena Arora,
The Spice Route, The Imperial