Napa Cabbage and Shrimp Soup

Name: Napa Cabbage and Shrimp Soup
Yield: serves 4 to 6 with 2 or 3 other dishes
Ingredients: 1 tablespoon canola or other neutral oil; 1 small yellow onion, thinly sliced; 1 heaping tablespoon dried shrimp, rinsed under hot water and chopped; 3/4 teaspoon salt; 1 tablespoon fish sauce; 6 cups water; 3 cups firmly packed sliced napa cabbage (1/4-inch-wide ribbons); 1/2 pound small or medium shrimp, peeled and deveined; 1/8 teaspoon white pepper; 1 scallion, green part only, thinly sliced

December 14, 2011

One way to imbue canh with flavor is to include lots of vegetables. This recipe, along with Opo Squash Soup (page 60) and Chicken Dumpling and Chrysanthemum Leaf Soup (page 61), amply illustrates this technique. Here, the broth is further enriched with the addition of dried shrimp, which contribute both brininess and color. When I want a more special presentation, I cut the shrimp in half horizontally to yield two symmetrical halves. Once in the hot soup, the halves curl into beautiful spirals. This light soup is a great addition to nearly any Viet meal.

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