The Classic Cuisine of Vietnam/Bach Ngo 1986

Cabbage with Meat and Dried Jellyfish (Goi Sua Kho)
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
8 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
1 piece dried jellyfish, the size of a hand 2 chicken legs with thighs 6 ounces boneless pork shoulder or fresh ham
1 small cabbage 1 small onion distilled white vinegar
2 tablespoons chopped fresh mint leaves 2 tablespoons chopped fresh coriander (Chinese parsley) 5 tablespoons Nuoc Cham
20 roasted peanuts pounded into coarse chunks in a mortar 4 ounces Shrimp Chips



1 Soak the jellyfish in hot water for at least 30 minutes.
2 Bring water to a boil. Drop in the chicken legs and pork and cook at a lively boil for 20 minutes. While the meat is cooking, remove the outer leaves from the cabbage and discard. Remove the hard seams from the remaining cabbage leaves, then shred the cabbage very fine. Slice the onion paper thin. Marinate it in distilled white vinegar for 10 minutes.
3 Remove the chicken and pork from the water. Slice the pork, then shred it into strips and add to the cabbage. Tear the chicken apart into long strips and add to the cabbage. Add the mint leaves to the cabbage.
4 Remove the jellyfish from the hot water, wash, then shred, not too fine, and add to the cabbage. Remove the onion from the marinade, then add to the cabbage; add the coriander to the cabbage. Add the nuoc cham to the cabbage mixture and transfer to a serving platter. Spirnkle the peanuts on top and serve with the shrimp chips.

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