Ingredients : Serves 4
4 cups Fish or chicken stock
1 tablespoon Fish sauce
1/2 quantity Shrimp paste
2 cups Finely shredded white Chinese cabbage
3 Spring onions, finely sliced
Salt to taste
Bring the stock to the boil and add fish sauce.
Take half teaspoon 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 spring onions on top and remove from heat at once.
Cover and leave for 1 minute.
Serve.
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