Vietnamese Cabbage Soup With Shirmp (Canh Bắp Cải Nấu Tôm)

Vietnamese Cabbage Soup with Shrimp, or “Canh bắp cải nấu tôm,” is a light yet flavorful dish that embodies the essence of Vietnamese home cooking. This soup combines the tender sweetness of shrimp with the crisp, fresh taste of cabbage, all simmered in a delicate, aromatic broth. Infused with traditional seasonings like fish sauce and fresh herbs, this dish is a perfect example of how Vietnamese cuisine balances simplicity with profound flavors.

Typically served as part of a family meal alongside rice and other dishes, this soup is not only a comforting meal but also a healthful choice, packed with nutrients from its vegetable and protein components. Whether you’re looking to expand your culinary repertoire or simply want a soothing, easy-to-make dish, Vietnamese Cabbage Soup with Shrimp offers a delightful taste of Vietnamese culinary tradition, suitable for any season.

Overview of Vietnamese Cabbage Soup With Shirmp

Canh Bap Cai Nau Tom is a light, savory soup that is a staple of traditional Vietnamese cuisine. Known for its balance of flavors and simple preparation, this soup makes a refreshing starter or light meal when served with other Vietnamese dishes.

The name “Canh Bap Cai Nau Tom” translates to “cabbage and shrimp soup”. As the name suggests, the base of the soup consists of:

• Cabbage
• Shrimp
• Carrots
• Bean sprouts
• Herbs and spices

The combination creates a savory broth that complements the crunchy vegetables and plump shrimp. The umami flavors make this a beloved soup for family meals or dinner parties.

Canh Bap Cai Nau Tom plays an important role within a larger Vietnamese meal. Its clean, light taste provides balance against rich or spicy entrees and sides. The soup is often served with:

• Grilled meats like pork, beef, or chicken
• Stir-fried noodles or rice dishes
• Steamed fish
• Fried spring rolls
• Spicy dipping sauces

A bowl of Canh Bap Cai Nau Tom helps cleanse the palate between different flavors. Its simple preparation also makes it a convenient starter that can be whipped up quickly before the main dishes. Within a full meal, the soup provides hydration and nutrients to complement the larger spread.

Ingredients and Preparation

Canh Bap Cai Nau Tom derives its rich umami flavor from a careful balance of ingredients. Here are some of the key components:

Vegetables

• Cabbage – Either green or Napa cabbage provides the base. The cabbage is cut into 1-2 inch slices.
• Carrots – Shredded or julienned for texture.
• Bean sprouts – Added at the end for a fresh crunch.

Protein

• Shrimp – Medium or large shrimp are used. The shrimp are marinated then simmered in the broth.

Seasonings

• Fish sauce – Provides a savory, salty base.
• Garlic – Minced garlic adds aromatic flavor.
• Ginger – Grated for a little spiciness.
• Sugar – A touch of sugar balances out the saltiness.
• Black pepper – Adds a little heat.

Preparing the shrimp is vital for flavor. The shrimp should be peeled and deveined with the tails left on. Toss the shrimp with a bit of oil, salt, pepper and garlic. Allow to marinate for 15-30 minutes before adding to the soup.

How to Make Vietnamese Cabbage Soup With Shirmp?

Here is a step-by-step overview of assembling and cooking Canh Bap Cai Nau Tom:

1. Prep the vegetables – Wash, peel, and slice the cabbage and carrots. Set aside with the bean sprouts.
2. Make the broth – In a large pot, combine the fish sauce, garlic, ginger and 2-3 cups of water. Bring to a boil.
3. Cook the vegetables – Once boiling, add the cabbage and carrots and cook for 2-3 minutes until just tender.
4. Add the shrimp – Stir in the marinated shrimp and cook just until pink.
5. Finish with herbs – Turn off heat and mix in bean sprouts and chopped herbs like cilantro or green onions.

The key is to cook each ingredient separately to maintain texture and flavor. Do not overcook the vegetables or shrimp. The whole process takes about 15-20 minutes for a quick and tasty homemade soup.

Nutritional and Dietary Information

One of the health benefits of Canh Bap Cai Nau Tom is its light, broth-based preparation. A standard serving provides:

• 80-120 calories
• 10-15 g protein
• 2-5 g fat
• 10-15 g carbs

The vegetables and shrimp contribute vitamins A, C, and minerals like calcium and iron. The soup makes a nutritious appetizer and can be part of a low-calorie meal.

Some simple modifications can cater Canh Bap Cai Nau Tom to different dietary needs:

• Vegetarian: Substitute tofu or mushrooms for the shrimp. Increase veggies for extra bulk.
• Vegan: Use vegetable stock instead of fish sauce for the broth.
• Gluten-free: Avoid wheat-based noodles as a side dish serving.
• Low-sodium: Reduce the amount of fish sauce and salt used.

So while traditionally made, the soup can suit various diets and restrictions.

Cultural and Historical Background

Canh Bap Cai Nau Tom has its roots in Northern Vietnamese cooking traditions. Cabbage, carrots, bean sprouts and shrimp are staple ingredients found in many everyday home cooked meals.

The soup emerged as a quick homestyle dish using pantry ingredients like fish sauce and fresh produce readily available. Its simplicity made it a versatile starter that could kick off any meal.

Regional variations exist based on local tastes and available ingredients. Some variations include:

• Southern Vietnam may use coconut milk instead of broth for added richness.
• Pork or chicken may be substituted for shrimp in inland areas.
• More herbs like basil or mint are used in parts of Central Vietnam.
• Bamboo shoots and mushrooms might provide added texture and flavor.

But the basic formula of cabbage, shrimp, and clear savory broth remains at the core of the dish across the country. It’s a recipe that reflects resourcefulness and adaptability within Vietnamese cooking traditions.

Serving and Pairing

To enhance the presentation, Canh Bap Cai Nau Tom is often garnished with:

• Lime wedges – A squeeze of lime adds brightness.
• Chili slices – For a touch of color and light heat.
• Cilantro or green onions – Fresh herbal notes to finish.
• Bean sprouts – Crunchy topping right before eating.

When planning a larger meal, consider these tasty pairings with the soup:

• Stir-fried noodles – Contrast the broth with saucy noodles or rice.
• Spring rolls – Crispy rolls complement the soup’s flavors.
• Grilled meats – The smoke pairs nicely with the clean soup.
• Iced tea – Cooling tea balances out the warmth.
• Beer – Crisp lagers cut through richer dishes.

Balance is the key when pairing Canh Bap Cai Nau Tom with other menu items. The soup can both set the tone for the meal and help cleanse the palate between courses.

Storage and Reheating

Like many soups and stews, Canh Bap Cai Nau Tom can be made in large batches. Here are some tips for savoring it over multiple meals:

• Allow soup to cool completely before storing in airtight containers.
• Fridge for 3-4 days. Freeze for 2-3 months.
• When reheating, add a splash of water to thin out if needed.
• Gently reheat on the stovetop or microwave. Avoid boiling to prevent overcooking.
• Add fresh garnishes right before serving again.

With proper storage and reheating, leftovers can offer another easy and tasty lunch or dinner later in the week.

Conclusion: Vietnamese Cabbage Soup With Shirmp

In the end, the appeal of Canh Bap Cai Nau Tom lies in its sheer simplicity and versatility. This clear savory soup brings a balance of flavors and textures to serve as the starting note for a wide variety of Vietnamese meals. Made from pantry staples, it can be whipped up on a busy weeknight or scaled up for a dinner party while retaining its homemade goodness. For cooks seeking an introduction to Vietnamese cuisine, Canh Bap Cai Nau Tom is often a first step in appreciating the bright, fresh, and balanced flavors that characterize this vibrant food tradition.