Vietnamese Boiled Cabbage (Bấp Cải Luộc)

Method6 steps · about 20 min

1. 1

   Step 1: Pour 5 c filtered water in a large pot and put it on the stove on high heat until it reaches boiling. We want just enough water to cover the cabbage.

   Uses 5 cup filtered water

2. 2

   Step 2: Rinse the chosen ½ head cabbage. Cut it into approximately 1½-by-2 inch bite-sized pieces.

   Uses 0.5 head cabbage · running water for washing cabbage and cooling boiled egg

3. 3

   Step 3: Add all the cut pieces from that ½ head cabbage to the boiling water and cook 2–4 minutes until tender. Lift onto a plate with a strainer. Reserve the cooking water for soup, OR reuse it to boil the egg in step 4.

   Boil cabbage until tender · 4 minUses All bite-sized pieces from the chosen half head of cabbage · Five cups filtered water heated to boiling

4. 4

   Step 4: Bring water about 2 inches deep in a small pot to a boil, using fresh water OR the reserved cabbage cooking water. Add the egg (1), lower to a gentle boil and cook 7 minutes. Cool under running water about 30 seconds, then peel.

   Boil egg · 7 minUses 1 egg · Water about two inches deep in the egg pot, OR reuse reserved cabbage cooking water. · running water for washing cabbage and cooling boiled egg · Reuse this water instead of new egg-pot water, only if not keeping it for soup

5. 5

   Step 5: Mash the hard-boiled egg in a shallow bowl and add 1 tbsp fish sauce and a small squeeze of fresh lime to taste. If you want an extra kick, add a bit of minced Thai chile pepper.

   Uses 1 tbsp fish sauce (to taste) · fresh lime juice · Thai chile · One egg boiled seven minutes, then cooled and peeled

6. 6

   Step 6: Adjust the sauce as needed, then simply dip the cabbage into the sauce as you eat. You can add more fish sauce if needed during the meal.

   Uses extra fish sauce only to taste during serving · Chosen half-head pieces boiled two to four minutes and lifted onto a plate · Cooked egg mixed with fish sauce, lime and optional minced chile