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4 cups fish or chicken stock
1 tablespoon fish sauce
½ quantity shrimp paste (please refer
more Vietnamese Recipes)
2 cups finely shredded white Chinese
cabbage
Salt to taste
3 scallions, trimmed and finely sliced
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Method:
Bring the stock to the boil and add fish
sauce. Take half teaspoons of the shrimp paste, using an oiled
teaspoon, and drop them into simmering stock. When cooked they
will turn opaque and rise to the top. Add cabbage, bring back to
the boil, cover and leave for a minute, or until cabbage is tender.
Sprinkle scallions on top and remove from heat at once. Cover
and leave for 1 minute, then serve.
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