Napa Cabbage with Egg Tofu Soup / Canh Cai Bap Thao
Napa cabbage, or cải thảo, is a staple ingredient in Vietnamese home cooking, beloved for its tender leaves, mild sweetness, and versatility. One of the simplest yet most heartwarming dishes featuring this humble vegetable is canh cai bap thao or napa cabbage with egg tofu soup. This light, nourishing soup is more than just a
- Prep time
- 15 min
- Cook time
- 15 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 3 quart Water
- 1 Small Head of Napa Cabbage
- 8 oz Egg Tofu
- 1/4 cup Dried Shrimp
- 1 tbsp Oil
- 1 tbsp Minced Garlic
- 1 tbsp Sugar
- 1 tbsp Chicken Bouillon
- 2 tbsp Fish Sauce
- Salt and Pepper
- Green Onions
- Cilantro
- Fried Garlic
Instructions
- 1
Prep:
- 2
Rehydrated dried shrimp in room temperature tap water for 10 minutes, then drain
- 3
Remove the outer layers of napa cabbage, then cut off the bottom end. Peel each napa cabbage leaf and then stack on top of each other. Cut in half lengthwise and then into 2" pieces. Wash and rinse thoroughly to remove any dirt or sediment
- 4
Remove egg tofu from the packaging. Cut in half lengthwise and then into half-moon pieces
- 5
Finely chop green onions and cilantro to use as a garnish later
- 6
Cook:
- 7
Add oil and sauté minced garlic to a small stock pot until fragrant. Add rehydrated dried shrimp, and cook for an additional 1-2 minutes
- 8
Add in water, bring up to a boil, and skim off any impurities. Add napa cabbage and egg tofu—season with sugar, chicken bouillon, fish sauce, salt and pepper. Bring back up to a boil, and let the soup simmer for five minutes. Taste and make any final adjustments to the seasoning
- 9
Serve:
- 10
Serve directly over a bowl of rice or on the side. Garnish with chopped green onions, cilantro, and fried garlic. Enjoy it on its own or as part of a whole family meal!