Wednesday, March 29, 2006

Cải Thảo Nhồi Đậu

Tofu and Chicken rolls


1 block firm tofu
8 oz chicken meat, julienned
1 Napa cabbage
1 bunch spinach, cooked
1 cup chicken broth
fish sauce, salt, pepper to taste


In a mixing bowl, combine tofu, chicken, 1 T fish sauce, salt, sugar, pepper. Mix until the tofu mixture is smooth. Set aside.

Wash cabbage throroughly and drop the cabbage leaves in a medium pot of boiling salted water and cook for 1 minute. Remove the leaves.

Fill each leaf with 1 T of filling mixture by the stem end. Flatten the mixture with the back of the spoon, add 2-3 cooked spinach leaves on. Add more mixture if needed. Roll up the leaf to hold the filling.

Add chicken broth into a medium pot, add the rolls in, leap side down. Cover and simmer gently for 30 minutes.

Serve with rice and fish sauce or serve alone as an appetizer.