Vietnamese Soup with Cabbage Pork Rolls

A Classic Vietnamese One-Dish Meal
Beef and Pork Meet Nuoc Mam

Using cabbage to prepare Vietnamese dishes


In this dish, Vietnamese Soup with Cabbage Pork Rolls (Canh Thit Goi Su), Beef and Pork are combined in a Cabbage Roll which is served in a soup with a heavy garnish of Rice, making it a simple one-dish meal.

The combination of Beef and Pork, together with the use of Fish Sauce (Nuoc Mam) and the fresh Cilantro (Coriander Leaves) are a characteristic touch in Vietnamese cuisine.Soup with Cabbage Pork Rolls
(Canh Thit Goi Su)



15 large outer leaves of Cabbage
3 cups of water or Stock
10 Scallions, green part only
¼ pound ground Beef
¼ pound ground Pork
2 teaspoons Fish Sauce, Nuoc Mam

Cooking with Vietnamese Nuoc Mam Fish Sauce

Three Crabs Brand Fish Sauce

Freshly ground Black Pepper
1 Shallot or white part of 1 Scallion, chopped
2 tablespoons Nuoc Mam
½ teaspoon Salt
2 tablespoons mixed c hopped fresh Coriander and Scallion greens
6 cups cooked Rice


First, cut the Cabbage leaves in half, removing the tough center ribs.  Bring the water or stock to a boil and drop in the Cabbage leaves.  Boil for 3 minutes, then remove and set aside.

Drop the whole Scallion greens into the boiling water and then remove immediately.

Setting the water aside for later use, cut the Scallion greens in half lengthwise to make long, thin strings.

Using garlic to make Vietnamese soup with pork cabbage rolls

Garlic – a Key Ingredient

Now, combine the Pork, Beef, 2 teaspoons of Nuoc Mam Fish Sauce, Garlic, 1/8 teaspoon Black Pepper and Shallot.  Mix well with your hands.  Then fill each Cabbage leaf with 2 teaspoons of the meat mixture.  Shape into a cylinder 2 inches across the wide part of each leaf.  Fold the sides over to enclose the meat and roll it up, tucking in loose edges.  Tie a Scallion string around each Cabbage roll.

Bring the reserved water to a boil again.  Add 2 tablespoons Nuoc Mam Fish Sauce, salt and then the Cabbage rolls.  Boil gently, at medium heat, for 15 minutes, partially covered.

Serve in a tureen, sprinkled with Coriander leaves and Scallion greens and Black Pepper.  Serve as is, or fill individual bowls 2/3 full of Rice, then pour soup to the level of the Rice and top with the Cabbage rolls.

This recipe is intended to serve 6, and would make a light lunch by itself, with maybe one or more light dishes.

Saigon street scene 1960s, La Soupe Chinoise###

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